Breastfeeding Friendly Miso-Sesame Chickpea and Artichoke Salad
Total time45 min
Prep time20 min
Cook time25 min
5.0(16)
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Learn more →Ingredients
4 servings
For the roasted chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp extra-virgin olive oil
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- ¼ tsp salt
For the dressing
- 2 tbsp white miso paste
- 3 tbsp extra-virgin olive oil
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp pure maple syrup
- 1 tsp fresh ginger, finely grated
- 1 tsp tamari
For the salad
- 5 oz mixed greens
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1 cup purple cabbage, thinly sliced
- 1 cup english cucumber, thinly sliced
- ¼ cup shredded carrots
- 2 tbsp sesame seeds, toasted
- 2 green onions (green tops only), thinly sliced (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the chickpeas thoroughly dry with paper towels, then spread them in a single layer on a rimmed baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with the cumin, smoked paprika, and salt, then toss to coat evenly.
- 2
Roast the chickpeas for 22–25 minutes, shaking the pan once halfway through, until they are deep golden and crisp on the outside. Set aside to cool slightly on the pan.
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