Chickpea & Watercress Salad with Tahini and Sweet Miso Dressing

CHICK PEA & WATERCRESS SALADBy George Dryden | Serves 3-4

For the dressing:

  • 60ml tahini
  • 60ml water (plus more depending on desired consistency)
  • 1 hpd tbsp. minced garlic
  • 2 tbsp nutritional yeast flakes*
  • 2 tsp Dijon mustard
  • 2 tsp tamari
  • 2 tsp honey (depending on taste) **
  • 1 tbsp sweet white miso

For the salad:

  • half bag organic watercress, roughly chopped
  • half bag rocket, roughly chopped
  • handful pea shoots, roughly chopped
  • handful buckwheat lettuce
  • 4 spring onions, finely chopped
  • 2 large handfuls of sprouts of your choice (lentils, alfalfa, china rose radish, fenugreek)
  • 1 tin chick peas, drained
  • 1 small tin organic sweetcorn, drained
  • 4 tbsp toasted sesame and/or pumpkin seeds


  1. Combine all dressing ingredients in a bowl and blend either with a whisk or hand blender. Alter/add according to taste.
  2. Arrange all salad ingredients in a large bowl and mix around well.
  3. Top with dressing, then store remaining dressing in air-tight container in the fridge.

* Not Hippocrates approved! Why? Because it can cause candida in those with this particular type of sensitivity, or if you have too much. Just be mindful.

** Not Hippocrates approved! Why? Because it’s sugar. Add a couple of drops of liquid stevia.

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by George

I’m George Dryden - a slightly-off-the-wall-but-in-a-good-way journalist, blogger and almost-raw vegan. In April 2014, I graduated as a Certified Health Educator from the Hippocrates Health Institute, in Florida, USA (more about George)

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