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Miso Chickpea & Cauliflower Salad Recipe

Miso Chickpea & Cauliflower Salad Recipe

Miso Chickpea & Cauliflower Salad Recipe

Course: MainDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

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!

Ingredients

  • 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 

Directions

  • 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.

Notes

  • 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.

Power of Three Seaweed Flake Blend (Gluten, Dairy and Soy Free) – 18g

      The Power of Three Seaweed Flakes is blended & packed in New Zealand from imported ingredients. The...

Power of Three Seaweed Flake Blend (Gluten, Dairy and Soy Free) – 80g

      The Power of Three Seaweed Flakes is blended & packed in New Zealand from imported ingredients. The...

Seaweed Infused Sea Salt (NZ made, Naturally Iodised) – 300g

      This seaweed in this sea salt is tested for contaminants in accordance with the ANZ Food Code....
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