Crispy Chickpea and Avocado Salad with Tahini-Miso Dressing Recipe

Serves

Ingredients

150 g/5½ oz. bitter leaves (such as chicory/endive, radicchio,watercress or rocket/arugula)
1 carrot, julienned or grated/shredded
1 ripe avocado, halved and sliced
Sea salt
Toasted sesame seeds, to serve

For the crispy chickpeas

1 x 400-g/14-oz. can chickpeas/garbanzo beans, drained and rinsed
2 tbsp olive oil
Finely grated zest of ½ lemon
½ tsp ground cumin

For the tahini-miso dressing

2 tbsp tahini
1 tbsp white miso paste
1 tbsp soy sauce
2 tsp maple syrup
2 tsp rice vinegar
½ tsp grated fresh root ginger

Method

For the crispy chickpeas, rinse the chickpeas and tip onto a clean tea towel. Pat dry as best you can. If any skins come off, discard them.

Heat the oil in a frying pan/skillet over a medium-high heat. Fry the chickpeas for 8–10 minutes, shaking the pan regularly, until golden and turning crisp. Add a good pinch of sea salt, the lemon zest and cumin and continue cooking for a couple of minutes until deep golden; set aside off the heat.

Meanwhile, mix all the ingredients for the tahini-miso dressing with 1–2 tablespoons cold water. It should be about the consistency of single/light cream, so add more water if needed.

Arrange the chicory, carrot and avocado on plates (or a serving platter). Spoon over some of the dressing (you may not need it all), then tumble over the crispy chickpeas. Finish with some toasted sesame seeds.

Cook’s tip
Eleanor says: “I’ve cooked crispy chickpeas in the oven and on the hob/stovetop, and I think this is the best method for both speed and crunch. I would say a queen chickpea is perfect for this recipe. Make sure to dry them as best you can before frying or they’ll pop and splutter even more in the pan.”

Extracted from Pulse by Eleanor Maidment, published by Ryland Peters & Small (£20). Photography by Mowie Kay © Ryland Peters & Small

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