How long will this keep?

This salad is great to use for meal preps. Once prepared, place in an airtight container and place in the fridge where it can be stored for up to 5 days.

How do I stop my stack from getting stuck in the measuring cup?

Make sure to spray or grease your measuring cup to help make the contents easier to slide out. It also helps to run a knife along the edge of the stack to help loosen it before you flip it. If you are hesitant, remember you absolutely can just go for the easier option of making this into a nourish bowl. This design is just for fun.

Can I make this recipe soy-free?

Yes. You can either try using a non-soy based miso paste or replace with a few splashes of coconut aminos for some umami flavor without the soy.

What’s the best way to make this nut-free?

Replace the peanut butter with tahini or sunflower seed butter.

How do I make this recipe come together faster?

Use canned chickpeas instead of cooking them from dry. Also opt for left over, frozen or shelf-stable instant rice cups so you can make this prep really quick when you’re in a pinch.

Peanut Miso Chickpea Salad Stack

Description

This Peanut Miso Chickpea Salad is a versatile and easy make ahead addition to any vegan meal. Perfect in bowls or to make into a fun sushi stack when a sushi craving hits.

Ingredients

Scale

Peanut Miso Chickpea Salad

1, 15 oz can of chickpeas, rinsed and drained
2 tbsp peanut butter
2 tsp yellow miso paste
1 tbsp sriracha
2 tsp maple Syrup
1 tbsp rice wine vinegar

To Assemble Bowl or Stack

2 cups cooked Brown Rice**
1 avocado, mashed
1 cucumber, thinly sliced
1/2 cup shredded carrots
Sesame Seeds
Soy Sauce or Coconut Aminos
Sesame oil or spray oil

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Instructions

To prepare the chickpeas, place in a medium sized mixing bowl and mash to your desired consistency with a fork.
Add in your peanut butter, sriracha, miso paste, maple syrup, and vinegar and continue to mix well to combine making sure to mash the miso well so no large clumps remain.
** If you wish to season your rice, combine 2 cups cooked brown rice with 2 tbsp rice wine vinegar, 1 tsp of cane sugar and 1 tbsp of sesame seeds in a bowl. Mix well then set aside.
To assemble your stack, start by spraying or rubbing the inside of a large measuring cup or flat bottom cup with sesame oil. Now layer the cucumber slices so that they cover the bottom of your cup. Add 2 tbsp or more of mashed avocado and spread it evenly to coat the layer of cucumber. Add 1/4 cup of your mashed chickpea mixture, then fill the remainder of the cup with rice making sure it is pressed and smoothed evenly into the cup.
Run a thin knife along the edges of the cup to help make releasing the stack easier. Place a flat bottom plate on top of the stack and then carefully flip. You may need to carefully tap the top of the cup to release the contents. Lift the cup away and you should be left with a stack. If any of the cucumber pieces get stuck to the cup, just carefully remove them and place on top of your stack.
To serve, drizzle with a little soy sauce or sesame oil then top with some sesame seeds and scallions if desired.

Notes

Adjust the spice to suit your palate. I used about 1 tablespoon of sriracha, but you can use more or less. I like it really spicy, so I’ll also add some chili crisp oil on top as well.

If you are nervous about attempting the stack method, know that you can do a simpler nourish bowl. To a bowl serve your chickpeas along with some rice, avocado slices, fresh cucumber, shredded carrot and nori.