Before I started blogging, back in 2007, I was a regular reader of Heidi Swanson’s 101 Cookbooks. And I’m still a reader now.
Her food is just as inspiring to me now as it was back then, and I love discovering new ingredients through Heidi’s recipes. And while quinoa wasn’t a new ingredient to me, I loved Heidi’s use of quinoa to make patties, and adaptions of Heidi’s base recipe have become a firm favourite in our house, with zucchini and haloumi quinoa patties, and Asian style quinoa patties (which you’ll find in my cookbook Delicious everyday) becoming weekly staples.
Last week Heidi shared her “Ideal Lunch Salad“. The yoghurt miso dressing sounded divine, and I couldn’t wait to make it. I wasn’t quite sure how it would go down with my husband though, as the salad contained chickpeas, which my husband despises. So I sneakily decided to roughly mash the chickpeas, hoping he wouldn’t recognise them, but no such luck. The upside was I had leftovers of the salad for lunch the next day. Every cloud has a silver lining!
I made a few changes to Heidi’s salad, based on what I had on hand and our tastes. Replacing the broccoli for green beans, and removing the avocado and black olives. I also added some sunflower seeds.
This delicious substantial salad makes a wonderful lunch or side salad and I think it would also make wonderful picnic food. I can see this salad will become a lunch staple for me for sometime.
Green bean salad with yoghurt miso dressing
Ingredients
- 3 celery stalks very thinly sliced
- 1 cup cooked or tinned chickpeas drained and rinsed
- 3 handfuls rocket arugula
- 1/3 cup toasted pepitas
- 1/4 cup toasted sunflower seeds
- 1/2 small red onion finely sliced
- 2 cups of green beans trimmed
- YOGHURT MISO DRESSING:
- 1 clove medium garlic grated
- 1 tablespoon white miso
- 1 tablespoon mirin
- 1 tablespoon white wine vinegar
- big pinch of ground cumin
- 1/3 cup / 80 ml plain yogurt or substitute coconut or other dairy-free yogurt
- salt and pepper
Instructions
- Steam or blanch the beans in a saucepan of simmering water until tender. Drain and set aside to cool.
- Combine all of the salad ingredients in a large bowl and toss to combine.
- Add all of the dressing ingredients to a small bowl or jug and whisk to combine. Season with salt and pepper to taste.
- Just before serving add the dressing to the salad, about half at first, and toss to combine. Add additional dressing until it's dressed to your taste.
Notes
Nutrition
Veggie says
March 15, 2013 at 11:53 pmSuch a nice and light recipe. This looks dreally delish!
My Kitchen Stories says
March 11, 2013 at 9:49 pmI just absolutely love saklad. the dressing for this is very exciting
Melanie says
March 9, 2013 at 8:06 pmYour recipes never disappoint, we had this for tea tonight and it was so tasty,have never used miso before but will definitely be looking for more recipes with this great ingredient. Thank you so much for sharing this recipe. Your mushroom wellington was a hit at Christmas.
Jennifer says
March 13, 2013 at 4:50 pmThank you so much for the feedback Melanie 🙂 I love the mushroom wellington too. I’m going to have to make it again soon 😀
Kiran @ KiranTarun.com says
March 9, 2013 at 10:39 amI look for inspirations at Heidi’s delicious blog too! And I need this salad in my life, as soon as the weather cooperates!
Karen (Back Road Journal) says
March 8, 2013 at 1:07 amI know I would have enjoyed your crunchy salad.
Joanna @ Chic & Gorgeous Treats says
March 7, 2013 at 11:49 amThis combination sounds interesting & it’s perfect to serve along with a roast over weekend brunch. Delish!! ♥ Jo
Peter G | Souvlaki For The Soul says
March 6, 2013 at 7:12 amThis looks lovely and healthy Jennifer! Salads do not have to be boring as proven by this! Love the use of miso in the dressing too.
Chung-Ah | Damn Delicious says
March 6, 2013 at 1:30 amOh man, I’m loving the flavors of this salad! And that miso dressing sounds heavenly. This is definitely a must-try in my book!
Maureen | Orgasmic Chef says
March 6, 2013 at 12:23 amI love salads that make a meal and when I saw this in my inbox I had to rush right over. This will be mine this week. 🙂
Kathryn says
March 5, 2013 at 7:19 pmI’ve been lusting over that salad since I saw Heidi’s post – and you’re right, she’s such an inspiration. Definitely going to have to make this soon!
thelittleloaf says
March 5, 2013 at 5:32 pmI ogle Heidi’s recipes all the time – such gorgeous ingredients and unusual combinations. I loved that lunchtime salad and have already made it – I like the idea of including smashed chickpeas here.
Rosa says
March 5, 2013 at 5:24 pmA scrumptious salad! That miso dressing is great.
Cheers,
Rosa
Amanda says
March 5, 2013 at 4:31 pmMmmm, this looks great and the dressing sounds so tasty. I have similar chick pea issues with one of my kids – she loves hummus, but hates chick peas!
Jennifer says
March 5, 2013 at 4:48 pmWhile Troy doesn’t love hummus, he will eat it. I don’t think he’s worked out what it’s made from 😀 So luckily I can make hummus to my hearts content! 🙂
Laura (Tutti Dolci) says
March 5, 2013 at 1:23 pmI love salads with chickpeas, and green beans are one of my favorite veggies. This looks like a winner! 🙂