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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.


  • 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



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

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.

We're your personal kitchen hotline.

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