Peanut-Miso Chick(pea) Salad

Chicken salad, potato salad, tuna salad- whatever may be in salad form, I always had a heaping spoonful of it on my plate or in a sandwich at the BBQ.

I’ve come to realize that texture is SUCH an improtant part to any meal. Most creamed/mashed salads are the protein or carb of choice with a creamy dressing and a sad, measly portion of vegetables.

This peanut butter-miso chickpea salad reimagines the elements that make a GREAT “mashed salad”. Peanut butter for the fat, some miso for the salt, rice vinegar for acid (with maple syrup for balance, of course) and a SHIT TON of spices.

Each bite takes your taste buds on a journey from mouth-gluing nutty flavors to warming spices of cinamon and cumin, closing the experience with a sweet zing. Basically, you need to put this on your next sandwich, wrap, salad, or SPOON soon!

Enjoy. xx

Peanut Miso Chick(Pea) Salad

Yield: 3-4 servings

Time: 10 minutes

INGREDIENTS

• 1 (15 oz) can of chickpeas, rinsed

• 1/4 cup peanut butter

• 2 tablespoon red miso paste

• 2 tablespoons rice vinegar

• 2 tablespoons maple syrup or mirin

• 1 teaspoon ginger powder

• 1 teaspoon garlic powder

• 1/2 teaspoon cinnamon

• 1/2 teaspoon cumin

• 1/2 teaspoon sannam chili (or chili powder)

• water, to thin

• 1/4 cup red onion, diced

• 1/4 cup chopped cilantro

DIRECTIONS

1. Begin by dicing and chopping your red onion and cilantro, respectively. Set aside.

2. In a bowl, add your rinsed chickpeas. Using a potato masher, or fork, mash the chickpeas to the consistency of your choice. I prefer to have an even blend of mashed to partially broken chickpeas.

3. In a separate bowl, add the peanut butter, miso, rice vinegar, maple syrup, and spices. Mix until emulsified/combined. Taste and adjust seasonings per your preference. You may need to add water to thin if the peanut butter thickened while mixing.

4. Add the peanut butter-miso mixture to the mashed chickpeas. Stir to combine.

5. Add the red onion and cilantro. Stir until combined.

6. Chill for 1 hour or eat at room temperature. Some favorite ways I like to eat this salad below:

   1. In a sandwich with toasted sourdough, leafy lettuce, tomatoes, and sriracha

   2. In a cabbage wrap (using a whole leaf of red/green cabbage, add the salad and some scallions and sesame seeds. Roll and devour

   3. On top of a kale salad.

7. Dive in!

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