Roasted chickpea salad

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

subheading: For the roast chickpeas:

4 garlic cloves, peeled and crushed

15g piece fresh ginger, peeled and finely grated

2 tbsp white miso

2 tbsp smooth peanut butter (ideally one with no added sugar or salt)

1 tbsp maple syrup

2 tbsp lime juice

75ml olive oil

1 tsp chilli flakes

1 tbsp cumin seeds

Salt and black pepper

2 x 400g tins chickpeas, drained (480g net weight)

subheading: For the dressing:

75ml olive oil

75ml fresh lime juice (ie, from 4 to 5 limes)

3 tbsp maple syrup

1 garlic clove, peeled and crushed

subheading: For the salad:

1 tbsp olive oil

150g salted and roasted peanuts

200g radishes, thinly sliced

1 cucumber, deseeded and cut into ½cm-thick slices (200g)

8 spring onions, thinly sliced on an angle (100g)

70g coriander, roughly chopped

100g crispy fried shallots or onions (homemade or shop-bought, optional)

Directions at theguardian.com

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