Crispy Chickpea Salad
A vibrant, feel-good bowl built around chickpeas — two ways. Crispy roasted for crunch and marinated for freshness, paired with greens, avocado and a creamy umami miso dressing. Nourishing, balanced and full of texture, it’s a satisfying plant-forward dish that delivers both comfort and brightness in every bite.
- 30 MIN
- NOT TOO TRICKY
- 1
- Soy, Mustard, Gluten
Estimated Nutrition per Portion
Estimated Nutrition per Portion
- 720 kcal Calories
- 22 g Protein
- 55 g Carbohydrates
- 46 g Fat
- 15 g Fiber
- 8 g Sugar
Ingredients
| Quantity | Prep Instructions | ||
| Imperial | Metric | ||
| Chickpeas (cooked) | 1 cup | 200 g | Drained (reserve liquid) |
| Avocado | ½ each | 80 g | Sliced |
| Tenderstem broccoli | ⅓ cup | 50 g | |
| Kale | 1 cup | 50 g | Stems removed |
| Spring onion | 1 each | 15 g | Sliced |
| Dried oregano | 1 ½ tsp | 3 g | |
| Smoked paprika | 1 ½ tsp | 3 g | |
| Garlic | 1 clove | 5 g | Minced |
| Fresh parsley | 1 tbsp | 4 g | Finely chopped |
| Lemon juice | 1 tbsp | 15 ml | |
| Olive oil | 1 tbsp | 15 ml | |
| Salt | pinch | 1 g | |
| Black pepper | pinch | 0.5 g | |
| Miso paste | ½ tsp | 3 g | |
| Dijon mustard | ½ tsp | 3 g | |
| Nutritional yeast | 1 tbsp | 2 g | |
| Aquafaba | 3 tbsp | 45 ml | |
| Olive oil | 3 tbsp | 50 ml | |
| Lemon zest | To finish | ||
| Parmesan (optional) | 1 tbsp | 10 g | Grated at the table |
Method
-
Roast the chickpeas
- Divide chickpeas into two portions (100 g / 100 g).
- Pat one portion dry thoroughly.
- Mix with smoked paprika, oregano, garlic, olive oil, salt and pepper.
- Spread on a tray in a single layer.
- Roast at 200°C for 20–30 min, shaking halfway.
- Aim for golden, crispy texture. Set aside.
-
Marinate the chickpeas
- Place remaining chickpeas in a bowl.
- Add lemon juice and minced garlic, rest 5 min.
- Add parsley and olive oil.
- Season with salt and pepper.
- Mix well and set aside.
-
Prepare the vegetables
- Broccoli:
- Toss with olive oil, salt and pepper.
- Roast or grill 5–8 min until tender and lightly charred.
- Kale:
- Add salt, lemon juice and olive oil.
- Massage until softened.
- Rest 5–10 min.
- Avocado & spring onion:
- Avocado & spring onion
-
Prepare the dressing
- Combine miso, Dijon mustard, garlic and nutritional yeast.
- Add aquafaba and olive oil.
- Blend until smooth and emulsified.
- Adjust texture with aquafaba if needed.
- Season with black pepper.
-
Assemble the bowl
- Start with kale as the base.
- Add marinated chickpeas and crispy chickpeas.
- Add broccoli and avocado.
- Spoon over dressing.
- Finish with spring onions and lemon zest.
- Optional: grate parmesan at the table.
-
To serve
- Serve fresh, slightly warm or room temperature.
