Quinoa and Chickpea Salad with Miso and Orange Dressing

Quinoa and Chickpea Salad with Miso and Orange Dressing

Serves 1
Prep time 10 minutes
Dietary Vegan, Vegetarian
Meal type Lunch, Salad


  • 1 heaped tablespoon White miso
  • 1/2 Orange
  • 1 teaspoon Agave Syrup
  • 1 teaspoon Mirin (optional)
  • 1 heaped teaspoon Grated ginger
  • handful Mixed salad leaves (large)
  • 1/4 cup Cooked chickpeas
  • 1/4 cup Cooked quinoa
  • Pumpkin seeds
  • Pomegranate seeds
  • Black and white sesame seeds
  • Flaked almonds


In a small bowl, combine the orange juice, miso paste, mirin (if using), agave and ginger. Add a bit more water if the consistency is too thick.
Leave aside to mingle while you assemble the salad.
Reheat the chickpeas and cooked quinoa in a pan, on a low heat.
Wash the salad leaves of your choice and arrange in a plate. Drizzle with a bit of dressing.
Add the quinoa and chickpeas, pomegranate seeds.
Gently heat the almond flakes in a pan, on a very low heat. Watch them carefully so they don't burn. When ready add the almonds to the salad. Drizzle a generous amount of the dressing all over the salad and enjoy.
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