Crispy Miso Chickpeas with Ginger Garlic Miso Tahini Dressing
When discussing nutrition with clients, I often refer to Dr. Michael Greger’s “Daily Dozen” as a set of guidelines to determine the healthiest foods to incorporate into one’s daily diet. A whole foods, plant-based diet is based upon beans, whole grains, non-starchy and starchy veggies, fruits, and nuts and seeds. Some people may find it to be a daunting task to incorporate a variety of these foods into their daily regime. One of the ways I accomplish this is to make a “Buddha Bowl”. This is my go-to lunch (and sometimes dinner for my family). It doesn’t have to be anything fancy. Typically I’ll layer the bowl with 1/2-1 cup of a whole grain (brown rice, black rice, barley, sorghum, quinoa), 1 cup of beans (black beans, kidney beans, garbanzo beans, cannellini beans, edamame, etc.), 1 cup of leafy greens (kale, spinach, etc), and roasted veggies (broccoli, brussels sprouts, cauliflower, beets, sweet potatoes, etc.). The more colorful, the greater the nutrient diversity! Sometimes, I’ll mix in some tofu or tempeh as well. You can great your own global inspiration each day by mixing up the dressing. I like lemon tahini for a Mediterranean flare, cilantro lime cucumber, spicy salsa for southwestern flavor, and different combinations of soy, peanut, ginger, and chili for Asian flavor.
This recipe by Minimalist Baker was transformed into a delicious Sunday night dinner bowl. I happened to have some dried black chickpeas on hand from Timeless, and used these in place of regular chickpeas (garbanzo beans). The original recipe comes with a garlic sesame dressing, however I opted for her ginger, garlic, miso, tahini dressing instead. Miso is a fermented soybean paste that is rich in gut-healthy probiotics. It adds a wonderful “umami” flavor to almost any dish! Tahini is a paste/butter made from sesame seeds that adds a unique flavor profile when added to Asian dishes.
- 1 15-ounce can chickpeas, rinsed, well drained, and towel dried
- 2 Tbsp toasted or untoasted sesame oil (if oil-free, you can try omitting or adding more maple syrup as needed)
- 1 Tbsp white or yellow miso paste (ensure vegan friendly — we prefer Miso Master brand chickpea miso)
- 2 tsp maple syrup
- 1 tsp chili garlic sauce or 1/2 tsp red pepper flake (adjust to preferred heat level)
- 1/3 cup tahini
- 1 heaping Tbsp freshly peeled ginger, minced
- 2 cloves finely minced garlic
- 1 heaping tsp yellow or white miso paste
- 1 Tbsp liquid aminos, soy or tamari sauce
- 1 Tbsp rice vinegar*
- 1 tsp toasted or untoasted sesame oil (if oil-free, sub water — flavor will be affected)
- 2 tsp maple syrup (plus more to taste)
- 2-3 Tbsp water (plus more to taste)
Preheat oven to 425 degrees F (218 C). Rinse and drain chickpeas well. Then pat very dry — this will help them crisp up.
To a medium mixing bowl add oil, miso paste, maple syrup, and chili garlic sauce or red pepper flake and whisk to combine. Then add chickpeas and toss to coat.
Arrange on a parchment-lined baking sheet (or more baking sheets as needed if increasing batch size) and bake for 20-25 minutes, tossing/stirring once at the halfway point to ensure even baking. They’re done when crisp and deep golden brown (see photo). Set aside.
To a medium mixing bowl add tahini, fresh ginger, garlic, miso paste, coconut aminos, rice vinegar, sesame oil, and maple syrup and whisk to combine.
Add water until a creamy, pourable sauce is achieved. Taste and adjust flavor as needed, adding more vinegar for tanginess, maple syrup for sweetness, miso for strong miso flavor, garlic or ginger for zing, or salt or coconut aminos for saltiness.