Chickpea Miso + Avocado Sprout Salad

This has become a new go-to for me recently. I’ll pull this together for a quick snack, or top over good multi-grain toast or brown rice cakes. I’ll add this to bigger salads or play with different finishing oils, like chili oil or walnut oil, depending on my mood and how much depth of flavor I’m feelin’. As always, feel free to play around. Add toasted nuts for a crunch or other greens and veggies for a larger, more colorful salad. Mild or sweet miso will also work well with this recipe. This is so simple, I almost felt it wan’t enough of a recipe to post! Yet, the  incredibly strong flavors and interesting textures makes this such a satisfying dish it’s a definite must-try.

Sunflower Sprouts:  Sprouts generally have high levels of disease-preventing elements like phytochemicals and are usually eaten raw. Sunflower sprouts are one my favorites. They are rich in vitamins B, D, and E, and contain many minerals, and Linoleic Acid. They are bigger than most, and therefore more filling, so can stand on their own.

Chickpea Miso: I prefer chickpea miso to traditional because it’s soy free, contains less salt and has more koji (more rice makes it milder in flavor). I use this mild salty-sweet paste to make dressings, dips, soups, and spreads. It’s so versatile and the natural fermentation process gives us a powerful dose of vital probiotics essential for proper digestive function. It’s sort of acts like a non-dairy yogurt! Order some HERE! This is a kitchen staple and keeps for a very long time in the fridge.

Chickpea Miso + Avocado Sprout Salad

{Yield: 1- 2}

1 large handful sunflower sprouts

1/2 avocado

1 heaping Tbsp Chickpea Miso

Extra-virgin olive oil

In a small bowl, smash and mix together the avocado and miso. Whisk in a splash of the olive oil then toss the sunflower sprouts. Serve with an extra drizzle of olive oil, sprinkle of sea salt. To serve, eat straight from the bowl or top over your favorite toast or rice cakes. Voila! Simplicity at its best.

One thought on “Chickpea Miso + Avocado Sprout Salad

  1. The term “phytochemicals” refers to a wide variety of compounds made by plants, but is mainly used to describe those compounds that may affect human health. Phytochemicals are found in plant-based foods such as fruits, vegetables, beans, and grains. Scientists have identified thousands of phytochemicals, although only a small fraction have been studied closely. Some of the better-known phytochemicals include beta carotene and other carotenoids, ascorbic acid (vitamin C), folic acid, and vitamin E.;

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