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Miso Chickpea Salad with Turmeric & Ginger Dressing

Miso Chickpea Salad with Turmeric & Ginger Dressing

Miso Chickpea Salad with Turmeric & Ginger Superkraut Dressing 

Salad Ingredients: 

  • Baked sweet potato rounds 
  • Miso baked chickpeas (recipe below) 
  • Turmeric & Ginger Superkraut 
  • Turmeric & Ginger Tahini Dressing (recipe below) 
  • Shredded red cabbage 
  • Carrot ribbons 
  • Kale 
  • Brown rice 
  • Fresh coriander 
  • Pomegranate Seeds 
  • Lemon wedges 


Miso Chickpeas: 

1 tin chickpeas 

1 Tbsp Tamari 

1 Tbsp Miso paste 

1 Tbsp olive oil 


  1. Preheat oven to 200 C. 
  2. Drain and rinse chickpeas. Dry them completely by pressing with paper towels and leaving to airdry. 
  3. Whisk the tamari, miso paste and olive oil together to form a smooth paste 
  4. Once the chickpeas are dry, pour the sauce over them and gently mix to evenly coat the chickpeas. 
  5. Spread out on a baking tray and bake for 20-30 minutes until crispy, keep an eye on them and shake the baking tray every 10 minutes to prevent burning. 
  6. Remove from the oven and allow to cool completely. 


Turmeric & Ginger Tahini Dressing: 

¼ cup Tahini 

½ lemon, juiced 

1 clove garlic, minced 

1 tsp maple syrup 

1 Tbsp juice from Turmeric & Ginger Superkraut jar 

Pinch salt and pepper 

¼ cup water 


  1. Whisk all ingredients, except the water in a small bowl to form a thick paste. 
  2. Add in the water a little at a time until you get the dressing to the thickness you want. 
  3. Enjoy drizzled over salads. Store in the fridge and use within 3 days. 
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