Miso and Lime Roasted Chickpea Super Salad
Side Dish | with Cashews and Sweet Chilli Peanut Dressing
- Soya
- Cashew nuts
- Nuts
- Peanut
- Walnuts
- Almonds
- Brazil nuts
- Hazelnuts
- Macadamia Nuts
- Nuts
- Pecan Nuts
- Pistachio nuts
- May contain traces of allergens
- Cashew nuts
In this Super Side Salad, lime and miso cut through the sweet chilli sauce. Radishes, baked chickpeas and cashews bring a delicious crunch.
Ingredients
1 carton(s)
Chickpeas
1 unit(s)
Lime
22 grams
Miso Paste
(Contains: Soya)
100 grams
Radishes
25 grams
Cashew Nuts
(Contains: Cashew nuts, Nuts May contain traces of: Walnuts, Almonds, Brazil nuts, Hazelnuts, Macadamia Nuts, Nuts, Pecan Nuts, Pistachio nuts)
32 grams
Sweet Chilli Sauce
30 grams
Peanut Butter
(Contains: Peanut May contain traces of: Cashew nuts, Nuts)
20 grams
Baby Leaf Mix
Not included in your delivery
3 tbsp
Olive Oil
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Drain and rinse the chickpeas in a sieve, then dry thoroughly with kitchen paper. Spread the chickpeas out on a baking tray.
b) Zest the whole lime, then juice half into a large bowl and cut the other half into wedges.
c) To the bowl of lime juice, add the miso paste, a pinch of lime zest (use more if you prefer) and two thirds of the olive oil (see pantry for amount). Season with salt and pepper.
a) Drizzle half the miso lime dressing over the chickpeas and toss to coat. Roast on the middle shelf of your oven until crispy, 18-20 mins. Turn halfway through.
b) Meanwhile, trim and halve the radishes. When the chickpeas have 10-12 mins left, add the radish halves to the same tray and return to the oven until tender, for the remaining 10-12 mins.
c) In the meantime, crush the cashews in the unopened sachet using a rolling pin.
d) Once the chickpeas and radishes are roasted, remove from the oven and allow to cool for 5-10 mins.
a) While the chickpeas cool, add the sweet chilli sauce, peanut butter and remaining olive oil to the remaining miso lime dressing.
b) Once the chickpeas have cooled, add them to the bowl of sweet chilli peanut dressing, along with the baby leaf mix and three quarters of the cashews. Toss to coat everything in the dressing.
c) Pop the dressed salad into your serving dish and sprinkle over the remaining cashews.
d) Serve the lime wedges on the side for squeezing over to finish.
Enjoy!
