Orange, miso and ponzu chickpea salad bowl

Orange, miso and ponzu chickpea salad bowl

Ingredients

serves 2
  • •⅔ chickpeas with orange, miso and ponzu sauce (see recipe)
  • •80g rocket, lettuce or mixed salad leaves
  • •¼ cucumber, sliced
  • •1 avocado, chopped
  • •1 carrot, grated
  • •Small handful fresh coriander, chopped
  • •Juice of ½ lime
  • •Pinch sea salt, to taste
  • •2 pitta breads, warmed (optional)

Directions

Cooking mode
  1. 1. Make the chickpeas with orange, miso and ponzu sauce.
  2. 2. In a medium bowl, add the leaves, cucumber, carrot, coriander, lime juice and salt. Toss to combine. Add the avocado and gently mix.
  3. 3. Divide the salad between serving bowls. Top with the chickpeas and serve with the pitta bread.
Baker Beanie Author

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