Kale Chickpea Salad with Creamy Miso

The Kitchen Paper
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Servings 6
Recipe Ingredients:


  • 3/4 cup uncooked chickpeas
  • 3 cups Pacific Foods Organic Mushroom Broth
  • 2 pounds fingerling potatoes
  • 1 tsp. olive oil
  • add salt & pepper to taste
  • 6 cups torn kale
  • 1/2 cup pepitas (roasted pumpkin seeds)
  • 1 tbsp. fennel seeds
  • 2 pears


  • 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.
  • 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.
  • 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.
  • To make the dressing, use a blender or immersion stick to blend together all of the dressing ingredients. Add salt and pepper to taste.
  • Combine all of the ingredients in a large salad bowl and toss to combine. Garnish with sliced pears. Serve warm, or cold!