Pescatarian Miso-Sesame Chickpea and Artichoke Salad
Total time45 min
Prep time20 min
Cook time25 min
5.0(16)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!