Miso Ginger Chickpeas + Roasted Vegetable Salad with Tahini Drizzle
Sometimes we can feel cold, even in the middle of the summer due to the fantastic invention of air conditioning. If you’re one who has the A/C cranked low or sits in a cold office during the day, consider making a warm salad to help you feel more balanced.
What’s a warm salad?
It’s a salad that has an easily-wiltable green alongside a bunch of warm roasted vegetables topped with protein and fat.
The combination of miso + ginger in this recipe gives the plant protein a nice, earthy flavor with a hint of spice that lends nicely to any roasted vegetables that might be leftover in your fridge. I used radishes, rutabaga and brussels sprouts in this recipe, but feel free to just use what’s in your fridge.
I make a warm salad most days for lunch, heating up the roasted vegetables + protein separately, then topping it on greens and drizzling it with tahini. I tend to take all of the ingredients and portion it out into individual pyrex dishes for easy warming on busy days in the office seeing my Integrative Medicine patients.
Can’t wait to hear what concoctions you line up!
Prep Time: 15 minutes
Cook Time: 30 minutes
Makes: 4 servings
Ingredients
1 (15-ounce) cans of drained, rinsed and dried chickpeas
1 (8-ounce) package organic soy tempeh, cut into cubes
6 cups salad greens
4 cups leftover roasted vegetables, or 8 cups assorted raw vegetables, roasted*
Tahini for drizzling
1 tablespoon sesame seeds or hemp seeds
Marinade ingredients:
1 tablespoon soy sauce, tamari or liquid aminos
1 tablespoon miso paste
1 tablespoons honey or maple syrup
1 tablespoon sesame oil
1+ teaspoon fresh grated ginger
2 finely minced garlic cloves
Directions
Preheat oven to 425 F and prepare a roasting pan with parchment.
Mix the marinade by whisking the ingredients together in a medium bowl. Add the chickpeas and tempeh and toss until thoroughly coated. Place on the prepared baking sheet and roast in the oven for 30 minutes, stirring halfway through to promote even baking.
Meanwhile, divide the salad into bowls and top with heated roasted vegetables.
When the chickpeas and tempeh are done roasting, add to salad and vegetables. Drizzle with tahini and top with seeds.
Enjoy!
*Need help roasting vegetables? Check out my recipe “Easy Roasted Vegetables” on page 286 of my book Plants First: A Physician’s Guide to Wellness Through a Plant-Forward Diet
