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Miso Chickpea & Cauliflower Salad Recipe

Miso Chickpea & Cauliflower Salad Recipe

Miso Chickpea & Cauliflower Salad Recipe

Course: MainDifficulty: Easy


Prep time


Cooking time



This delicious cauliflower salad recipe is made with miso and chickpeas to add nutrients and lovely umami flavour. It can be served as a main or side and is fulling, colourful and yummy!


  • 1 cauliflower, cut into pieces

  • 1 can of chickpeas, drained and dried

  • 2 red onions, cut into wedges

  • 1 tbsp extra virgin olive oil

  • 2 handfuls of coriander

  • 1 tsp paprika

  • 1 tsp turmeric

  • 1 tbsp peanut butter (alternative tahini)

  • 1 tsp sesame oil

  • 1 tsp miso paste

  • 2 tbsp water

  • 1/2 tsp chilli flakes

  • 1 tsp power of three seaweed flakes

  • 1 tsp seaweed salt 


  • Preheat oven to 180 degrees fan force.
  • Place cauliflower, chickpeas, and red onion on a baking tray and toss with oil, paprika, turmeric, and seaweed salt. Place in oven for 12 minutes.
  • Using a small bowl for the dressing mix together the peanut butter, sesame oil, water, miso, and chilli flakes.
  • Turn oven to fan grill and cook for another 10 minutes or until golden brown. Place in a bowl.
  • Toss in dressing into the salad and sprinkle with the power of three and coriander and mix.


  • This salad can be stored in the fridge for 2-4 days in an airtight container.
  • Tips: You can substitute the peanut butter out for tahini. Add a grated carrot for extra colour and nutrients.

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