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Chickpea Salad with Orange Miso Dressing
PCRM, by Jason Wyrick adapted by Celine Steen, tweaked by Eve
A light, refreshing salad made hearty with chickpeas and quinoa.
12 cherry tomatoes, halved (I substituted chopped red pepper)
4 green onions, sliced
120 ml1/2 c. dry quinoa, cooked in 1 c. water
350 ml1 & 1/2 c. cooked chickpeas (garbanzo beans) or 15-oz. can, rinsed
44 ml3 T. cilantro or parsley
59 ml1/4 c. orange juice
59 ml1/4 c. rice vinegar
10 ml2 tsp. white or yellow miso
15 ml1 T. maple syrup or agave (optional)
1 clove garlic, minced
5 ml1 tsp. grated ginger
10 ml2 tsp. sesame seeds
In a small pan, add the 1/2 c. quinoa to 1 c. water. Bring to a boil, reduce to a simmer, cover and cook 15 minutes.. Set aside to cool.
Combine the tomatoes, onions, cooked, cooled quinoa, chickpeas, and cilantro or parsley in a large bowl.
In a small bowl, whisk together the orange juice, rice vinegar, miso, garlic, ginger, sesame seeds and sweetener if using. Pour over the larger bowl and toss.
I made it with no sweetener and didn't miss it. The orange juice already adds a touch of sweetness.