Prep time: 20 mins
Total time: 35 mins
Chickpea salad with orange miso dressing
This filling salad harnesses the delicious flavours of orange and miso; we’re confident you’ll end up making it over and over again!
snack, main meal, side dish, salad
vegan, vegetarian, oil free, refined sugar free, kid friendly, gluten free, nut free, soy free, party food, entertaining, picnic
½ cup dry quinoa
1 cup water
12 cherry tomatoes, halved
4 spring onions, sliced
1 ½ cups salt-free chickpeas cooked, or canned and rinsed
3 tablespoons fresh coriander
Juice of 1 orange
¼ cup rice vinegar
2 tsp white or yellow miso
1 tbsp maple syrup
1 clove garlic, grated or minced
1 tsp ginger, grated or minced
2 tsp black sesame seeds
Place ½ cup quinoa and 1 cup water in a small saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes). You will know that the quinoa is done when all the grains have turned from white to transparent, and the spiral-like germ has separated. Wait for it to cool to add to the recipe.
Combine the tomatoes, onions, quinoa, chickpeas and fresh coriander in a large bowl.
Mix all of the dressing ingredients together in a small bowl.
Pour the dressing into the larger bowl and toss all of the salad ingredients together.
Include as much of the orange pulp as possible, as it adds extra flavour and is a great source of fibre!
Recipe adapted from the '21-Day Weight Loss Kickstart' by Neal Barnard; Quinoa Recipe by Jason Wyrick. Dressing adapted from 500 Vegan Recipes by Celine Steen.
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