Miso Chickpea & Cauliflower Salad Recipe

This miso chickpea & cauliflower salad has a sprinkling of power of three seaweed flakes and seaweed salt which brings a boost of nutrients and minerals to this delicious and quick meal.  

Serves 4

Prep time 30 mins

Ingredients

• 1 cauliflower, cut into pieces
• 1 can of chickpeas, drained and dried
• 2 red onions, cut into wedges
• 1 tbsp extra virgin olive oil
• 2 handfuls of coriander
• 1 tsp paprika
• 1 tsp turmeric
• 1 tbsp peanut butter (alternative tahini)
• 1 tsp sesame oil
• 1 tsp miso paste
• 2 tbsp water
• 1/2 tsp chilli flakes
• 1 tsp power of three seaweed flakes
• 1 tsp seaweed salt 

Directions

1. Preheat oven to 180 degrees fan force.
2. Place cauliflower, chickpeas, and red onion on a baking tray and toss with oil, paprika, turmeric, and seaweed salt. Place in oven for 12 minutes.
3. Using a small bowl for the dressing mix together the peanut butter, sesame oil, water, miso, and chilli flakes.
4. Turn oven to fan grill and cook for another 10 minutes or until golden brown. Place in a bowl.
5. Toss in dressing into the salad and sprinkle with the power of three and coriander and mix.

This salad can be stored in the fridge for 2-4 days in an airtight container.

Tip: You can substitute the peanut butter for tahini. Add a grated carrot for extra colour and nutrients.