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09 Mar, 2023

6-ingredient-salad with a basil-miso dressing

From your fridge to your plate in minutes! The basil-miso dressing is enough to jazz any simple salad up, or any vegetable for that matter!


Serves 1.


  • 100g cooked quinoa
  • 1 can chickpeas
  • 1/4 cucumber chopped
  • 4 tomatoes, chopped
  • 3 radishes, shaved into rounds (or very thin rounds)
  • 1 tbsp pumpkin seeds, toasted
  • A handful of fresh dill, chopped

For the basil-miso dressing:

  • 40g fresh basil
  • 1 tbsp miso paste
  • Juice of 1/2 lemon
  • 1 tbsp extra virgin olive oil
  • 1 garlic clove
  • 1 tsp maple syrup


  1. Prehat your oven to 180 degrees celsius. Add the drained chickpeas to an oven tray and pat dry. Drizzle a little rapeseed oil over them and season with salt and pepper. Roast for 25-30 minutes until crispy.
  2. Make the dressing by adding all the ingredients to a blender and blend until smooth and combined. Add a little water if needed to loosen.
  3. Add the quinoa to the base of a bowl. Add a 1/3 of the chickpeas and keep the rest in an airtight container. You can leave these in a cupboard and use them again, as they should last for up to 5 days! Add the cucumber, tomato and radishes to the bowl and top with the seeds. Pour over your dressing and enjoy!