This is a simple recipe that works great for lunch, a midday snack or a light meal. It requires few ingredients, and minimal time to execute. The flavor is umami goodness. In some ways, this salad is a deconstructed hummus with a bit of a nod to Asian flavors. Overall, it is creamy and delicious!
Orange Miso Chickpea Salad tastes great with some pita chips–store bought or homemade. Or wrapped up in a gluten free tortilla with some cucumber slices. Enjoy it on a sandwich. It’s versatile, tasty and simple. Yum!
Orange Miso Chickpea Salad with Pita Chips
3 Tbsp tahini
1 tsp white miso
1 1/2 Tbsp white distilled vinegar
1/4 cup orange juice
1/4 tsp garlic powder
1 15 ounce can of chickpeas, drained and rinsed
1/3 cup red pepper, chopped
2 scallions, chopped
2 Tbsp cilantro, chopped
2 Tbsp raw sunflower seeds
- In a large mixing bowl, add tahini, miso, vinegar, orange juice and garlic powder. Combine until smooth with a fork or a whisk. In a separate bowl, smash up 1/2 the chickpeas.
2. Stir in all the chickpeas (smashed and unsmashed), red peppers, scallions, cilantro and sunflower seeds. Taste, and adjust the flavor, if needed (more salt? orange juice? vinegar?). Serve with pita chips, with crackers, on a gluten free wrap or on a sandwich.