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Nutty Miso-Lime Chickpea Super Side Salad

with Fresh Coriander and Peanut Dressing
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Get 50% off your first box & free treats for 2 months!
Calories
: 
519 kcal
Protein
: 
15.7g protein
Difficulty
: 
Easy
Allergens:
  • Soya
  • Cashew nuts
  • Nuts
  • Peanut
  • Brazil nuts
  • Hazelnuts
  • Pecan Nuts
  • Almonds
  • Nuts
  • Peanut
  • Pistachio nuts
  • Macadamia Nuts
  • Sesame
  • May contain traces of allergens
  • Cashew nuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Lime

22 grams

Miso Paste

(Contains: Soya)

1 carton(s)

Chickpeas

100 grams

Radishes

25 grams

Cashew Nuts

(Contains: Cashew nuts, Nuts May contain traces of: Brazil nuts, Hazelnuts, Pecan Nuts, Almonds, Nuts, Peanut, Pistachio nuts, Macadamia Nuts, Sesame)

1 bunch(es)

Coriander

30 grams

Peanut Butter

(Contains: Peanut May contain traces of: Nuts, Cashew nuts)

20 grams

Baby Leaf Mix

Not included in your delivery

3 tbsp

Olive Oil

½ tsp

Sugar

Energy (kJ)2171 kJ
Energy (kcal)519 kcal
Fat31.2 g
of which saturates5.1 g
Carbohydrate20.1 g
of which sugars4.3 g
Dietary Fibre9.7 g
Protein15.7 g
Salt1.4 g
Potassium104.5 mg
Calcium12 mg
Iron0.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Zester
•Baking Tray
•Large Bowl
•Sieve
•Juicer
•Chopping Board
•Rolling Pin
•Knife

Instructions

1

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 onto 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 lime juice, add the miso, a pinch of lime zest (use more if you prefer), the sugar and two thirds of the olive oil (see pantry for both amounts). Season with salt and pepper.

d) Add 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. 

2

a) Meanwhile, trim and quarter the radishes.

b) Crush the cashews in the unopened sachet using a rolling pin.

c) Roughly chop the coriander (stalks and all).

3

a) Once the chickpeas are roasted, allow them to cool for 5-10 mins.

b) Meanwhile, add the peanut butter and remaining olive oil to the miso lime dressing.

c) Once cooled, add the chickpeas, baby leaf mix, three quarters of the cashews and three quarters of the corinader to the peanut butter dressing and toss to coat.

d) Pop the dressed salad into your serving bowl and sprinkle over the remaining cashews and coriander to finish.

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