Roasted Chickpeas with Daikon
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just 50 minutes and costs hardly anything to make. Roasted chickpeas are wonderfully crispy and satisfying, while the daikon radish adds a fresh, peppery crunch that keeps things interesting. I love that chickpeas are packed with plant based protein and fiber, so this dish actually fills you up without feeling heavy. The miso ginger glaze brings everything together with this beautiful umami depth that tastes far more impressive than the minimal effort required. It's simple enough for a busy Tuesday but elegant enough to serve when friends come over.
Ella x
Ingredients
- 2 canscanned chickpeas(drained and patted dry)
- 1 mediumdaikon radish(cut into 1-inch cubes)
- 3 tablespoonsolive oil
- 2 tablespoonswhite miso paste
- 1 tablespoonfresh ginger(minced)
- 1 tablespoonrice vinegar
- 1 teaspoonmaple syrup
- 2garlic cloves(minced)
- 2 tablespoonssesame seeds(toasted)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 2green onions(sliced thin)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Spread the dried chickpeas and daikon cubes on a large baking sheet, drizzle with 2 tablespoons of olive oil, salt, and pepper, then toss until evenly coated.
Tip: Patting the chickpeas completely dry ensures they crisp up nicely in the oven rather than steaming.
- 2
Roast for 25-30 minutes, stirring halfway through, until the chickpeas are golden and crispy and the daikon is tender with caramelized edges.
Tip: The daikon should be fork-tender but still maintain its shape.
- 3
While the vegetables roast, whisk together the white miso paste, minced ginger, rice vinegar, maple syrup, minced garlic, and remaining 1 tablespoon of olive oil in a small bowl until smooth.
Tip: Whisk thoroughly to break up any miso paste lumps for a silky glaze.
- 4
Remove the roasted chickpeas and daikon from the oven and transfer to a large mixing bowl.
- 5
Pour the miso-ginger glaze over the hot roasted vegetables and toss gently to coat evenly, allowing the residual heat to help the flavors meld.
Tip: Toss while warm so the glaze adheres better to the roasted vegetables.
- 6
Transfer the mixture to a serving dish and top with toasted sesame seeds and sliced green onions just before serving.
Tip: Add the garnishes right before serving to maintain their texture and brightness.
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