Refreshing miso greens with chickpeas and power seeds

Fuel yourself with this energizing and delicious salad!


Miso Dressing



  1. Preheat the oven to 375°F.
  2. To make the Power Seeds, combine the flax seeds, pepitas, sunflower seeds, sesame seeds and poppy seeds on a rimmed baking Roast, stirring once, 4 to 8 minutes or until lightly toasted. Let cool on the baking sheet. Transfer to a mason jar and store at room temperature for up to 1 month.
  3. To make the Miso Dressing, combine the water, miso, apple cider vinegar, mustard and garlic in a small blender. Whirl until garlic is puréed. Add canola oil and whirl again to com
  4. To assemble the salad, divide the spinach, radicchio, chickpeas, cucumber and avocado among 4 large bowls or plates. Drizzle each salad with Miso D Toss well, then sprinkle each salad with about 1 tablespoon of Power Seeds.

Make ahead

Make the Miso Dressing and store in the fridge for up to 7 days. Store the Power Seeds at room temperature for up to 1 month.

Batch cooking

Both the Power Seeds and the Miso Dressing can be doubled.

Prep Time 15 minutes

Ready In 15 minutes, if you toast the seeds ahead of time

Cooking Tip

Miso is a delicious salty-savoury paste made from fermented soy and grains. It can be white, brown or red—the darker the paste, the stronger the flavour. I use white miso in this dressing, but any type will work. Look for it in the deli or sushi fridge in the supermarket.