Name: Miso and peanut butter chickpea salad
Ingredients: 4 garlic cloves, peeled and crushed; 15g piece fresh ginger, peeled and finely grated; 2 tbsp white miso; 2 tbsp smooth peanut butter (ideally one with no added sugar or salt); 1 tbsp maple syrup; 2 tbsp lime juice; 75ml olive oil; 1 tsp chilli flakes; 1 tbsp cumin seeds; salt and black pepper; 2 400g tins chickpeas, drained (480g net weight); 75ml olive oil; 75ml fresh lime juice (ie, from 4-5 limes); 3 tbsp maple syrup; 1 garlic clove, peeled and crushed; 1 tbsp olive oil; 150g salted and roasted peanuts; 200g radishes, thinly sliced; 1 cucumber, deseeded and cut into ½cm-thick slices (200g); 8 spring onions, thinly sliced on an angle (100g); 70g coriander, roughly chopped; 100g crispy fried shallots or onions (homemade or shop-bought, optional)

Midweek Salad

Serves 4-6

Prep 15 min

Cook 20 min

This makes a great standalone lunch, but it also works as a side dish. We use unsweetened and unsalted peanut butter, but if your brand has added sugar and salt, just reduce the amount of maple syrup and salt with the chickpeas. The fried onions are a great final layer of crunch, but don’t worry if you don’t have any: just increase the amount of peanuts to 200g and sprinkle the extra 50g on top before serving.

Ingredients

ROAST CHICKPEAS
4	garlic cloves, peeled and crushed
15g	piece fresh ginger, peeled and finely grated
2 tbsp	white miso
2 tbsp	smooth peanut butter (ideally one with no added sugar or salt)
1 tbsp	maple syrup
2 tbsp	lime juice
75ml	olive oil
1 tsp	chilli flakes
1 tbsp	cumin seeds
	salt and black pepper
2	400g tins chickpeas, drained (480g net weight)
DRESSING
75ml	olive oil
75ml	fresh lime juice (ie, from 4-5 limes)
3 tbsp	maple syrup
1	garlic clove, peeled and crushed
SALAD
1 tbsp	olive oil
150g	salted and roasted peanuts
200g	radishes, thinly sliced
1	cucumber, deseeded and cut into ½cm-thick slices (200g)
8	spring onions, thinly sliced on an angle (100g)
70g	coriander, roughly chopped
100g	crispy fried shallots or onions (homemade or shop-bought, optional)

Method

Heat the oven to 240C (220C fan)/475F. In a medium bowl, mix the garlic, ginger, miso, peanut butter, maple syrup, lime juice, olive oil, chilli, cumin and a half-teaspoon of salt. Add the chickpeas, toss to coat, then spread out on an oven tray lined with greaseproof paper. Roast for 20 minutes, stirring once halfway, then remove and leave to cool.
Mix all the dressing ingredients with a teaspoon of salt and a good grind of pepper.
For the salad, put the oil in a small pan on a medium heat, then fry the peanuts, stirring regularly, for five minutes, until lightly browned all over. Leave to cool, then roughly chop.
To assemble the salad, mix the radishes, cucumber, spring onions and coriander with the dressing, then arrange half this salad on a large plate. Scatter half the chickpeas and half the peanuts on top, then repeat with the remaining salad, chickpeas and peanuts. Scattering over a few crispy shallots/onions, and serve with the remaining shallots in a bowl alongside.