Kale Chickpea Salad with Creamy Miso

Votes: 1
Rating: 5
You:
Rate this recipe!
Created by: The Kitchen Paper

Prep Time

20minutes

Cook Time

60minutes

Servings

Product Type

Broths & Stocks,

Prep Time

20minutes

Cook Time

60minutes

Servings

Product Type

Broths & Stocks,

Kale Chickpea Salad with Creamy Miso

Votes: 1
Rating: 5
You:
Rate this recipe!
Created by: The Kitchen Paper

Prep Time

20minutes

Cook Time

60minutes

Servings

Product Type

Broths & Stocks,

Prep Time

20minutes

Cook Time

60minutes

Servings

Product Type

Broths & Stocks,

Ingredients

  • Salad
  • 3/4 cup uncooked chickpeas
  • 3 cups Pacific Foods Organic Mushroom Broth
  • 2 pounds fingerling potatoes
  • 1 tsp. olive oil
  • salt & pepper
  • 6 cups torn kale
  • 1/2 cup pepitas (roasted pumpkin seeds)
  • 1 tbsp. fennel seeds
  • 2 pears
  • Dressing
  • 2 tbsp. white miso paste
  • 1 tbsp. lemon juice
  • 1/8 cup mirin
  • 1 tbsp. fresh ginger grated
  • 1/4 cup Pacific Foods Organic Mushroom Broth
  • 1/4 cup olive oil
  • salt & pepper

Instructions

  1. Soak the chickpeas in water, covering by 2-3″, for at least 8 hours. After they’ve soaked, drain and rinse. Add to a small pot with the 3 cups of Pacific Foods Organic Mushroom Broth and cook for 40-50 minutes, or until tender.
  2. While the chickpeas are cooking, preheat the oven to 425F. Cut the fingerling potatoes into small pieces, toss in olive oil, salt, and pepper. Spread in a single layer on a baking sheet and cook until fork-tender and slightly browned.
  3. When the chickpeas and potatoes are just about done, steam the kale for just a few minutes — it should be bright green and still have some structure, rather than totally wilting. Remove from the steaming pot immediately.
  4. To make the dressing, use a blender or immersion stick to blend together all of the dressing ingredients. Add salt and pepper to taste.
  5. Combine all of the ingredients in a large salad bowl and toss to combine. Garnish with sliced pears. Serve warm, or cold!

Ingredients

  • Salad
  • 3/4 cup uncooked chickpeas
  • 3 cups Pacific Foods Organic Mushroom Broth
  • 2 pounds fingerling potatoes
  • 1 tsp. olive oil
  • salt & pepper
  • 6 cups torn kale
  • 1/2 cup pepitas (roasted pumpkin seeds)
  • 1 tbsp. fennel seeds
  • 2 pears
  • Dressing
  • 2 tbsp. white miso paste
  • 1 tbsp. lemon juice
  • 1/8 cup mirin
  • 1 tbsp. fresh ginger grated
  • 1/4 cup Pacific Foods Organic Mushroom Broth
  • 1/4 cup olive oil
  • salt & pepper

Instructions

  1. Soak the chickpeas in water, covering by 2-3″, for at least 8 hours. After they’ve soaked, drain and rinse. Add to a small pot with the 3 cups of Pacific Foods Organic Mushroom Broth and cook for 40-50 minutes, or until tender.
  2. While the chickpeas are cooking, preheat the oven to 425F. Cut the fingerling potatoes into small pieces, toss in olive oil, salt, and pepper. Spread in a single layer on a baking sheet and cook until fork-tender and slightly browned.
  3. When the chickpeas and potatoes are just about done, steam the kale for just a few minutes — it should be bright green and still have some structure, rather than totally wilting. Remove from the steaming pot immediately.
  4. To make the dressing, use a blender or immersion stick to blend together all of the dressing ingredients. Add salt and pepper to taste.
  5. Combine all of the ingredients in a large salad bowl and toss to combine. Garnish with sliced pears. Serve warm, or cold!