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Cooking 101
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.
1 can of chickpeas, drained, dried for 20-30 minutes
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
Preheat oven to 400 degrees while you dry the chickpeas
Toss the chickpeas with olive oil and a pinch or 2 of salt
Roast for about 15-20 minutes, until the chickpeas are crispy
While the chickpeas roast, cut your cucumbers and avocado
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
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
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.
We will answer all your questions about the products or give you tips on how to make a perfectly crispy pizza crust
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