Peanut Miso Chickpea Salad

• 分量: 3-4
• 調理時間: 10 minutes
• 総時間: 10 minutes

材料

1 (15 oz) can of chickpeas, rinsed

¼ cup peanut butter

2 tbsp red miso paste

2 tbsp rice vinegar

2 tbsp maple syrup or mirin

1 tsp ginger powder

1 tsp garlic powder

½ tsp cinnamon

½ tsp cumin

½ tsp chili powder

water, to thin

¼ cup red onion, diced

¼ cup chopped cilantro

手順

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.