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Crispy Miso Chickpea Salad

We'll never tire of roasting chickpeas here at HK. They add a creamy crunch and a healthy serving of protein to this salad, along with crunchy cukes and gem lettuce, all tossed together with our gingery miso for a simple yet hearty salad. Don't forget the fresh lime for that extra pop of acid.

Chef Tip: Drying the chickpeas before roasting is a key step for getting them super crispy.

Ingredients

  • 1 can of chickpeas, drained, dried for 20-30 minutes

  • 1 pouch Haven’s Kitchen Gingery Miso sauce

  • ¼ cup toasted sesame seeds

  • About 8 cups of salad greens of your choice

  • 1 cucumber

  • 2 avocados

  • Toasted sesame oil

  • Coconut aminos

  • 1 lime

  • Salt

Steps

STEP 1

Preheat oven to 400 degrees while you dry the chickpeas

STEP 2

Toss the chickpeas with olive oil and a pinch or 2 of salt

STEP 3

Roast for about 15-20 minutes, until the chickpeas are crispy

STEP 4

While the chickpeas roast, cut your cucumbers and avocado

STEP 5

When chickpeas are finished, squeeze about 1/4 pouch of Gingery Miso sauce onto the sheet pan and combine with chickpeas while they are still warm. Add the toasted sesame seeds and toss to coat

STEP 6

Top the greens with the cucumber, avocado, and warm chickpeas. Then drizzle it with sesame oil, coconut aminos, a squeeze of lime and a pinch of salt

Gingery Miso

A salty-sweet sauce packed with fresh ginger, rice vinegar, and umami-rich white miso (a fermented soybean paste from East Asia). Drizzle it on…

This recipe is also great with our Herby Chemichurri and Zippy Chili Harissa sauce.

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We will answer all your questions about the products or give you tips on how to make a perfectly crispy pizza crust

Shrimp Salad Wraps

Wrap up a shrimp and veggie-filled salad in Vietnamese rice paper a dip in a savory Gingery Miso dipping sauce.
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