Little Gem Salad With Watermelon Radish and Silken Tofu Miso Dressing
When I seek inspiration for food development, I do one of four things: I either visit a new restaurant, travel, look at a cookbook, or go to the market to see what’s in season. Each of these experiences helps spark new ideas whether it’s discovering a unique flavor combination, observing regional cooking techniques, or finding fresh, seasonal ingredients that guide my creativity.
For this recipe, I knew one thing: I wanted to create something vibrant and colorful, full of crunch, and topped with a dressing that was so good that you’d want to drink it!
I stumbled upon these gorgeous radishes called watermelon radishes. If you’ve never heard of them, they have a stunning pink interior that’s revealed once you cut them open. They add a pop of color and a subtle peppery bite that can elevate almost any dish a favorite ingredient among many restaurants.
As a vegetarian (or anyone looking for a healthy snack!), roasted chickpeas are one of my go-to ingredients. They’re packed with protein, fiber, and healthy fats and they’re insanely versatile. You can toss them on a salad, mix them into grain bowls, or just snack on them straight from the bowl.
How to Make Perfectly Roasted Chickpeas
Here’s my step-by-step guide to getting them perfectly crispy every time.
What You’ll Need:
1 can chickpeas
1–2 tablespoons olive oil
1 teaspoon salt
Your favorite spices (smoked paprika, cumin, turmeric, garlic powder, chili powder, oregano—the options are endless!)
Step 1: Prep the Chickpeas
Start by draining and rinsing your chickpeas. Pat them very dry—this is key for that golden, crunchy texture. If you want to go the extra mile, gently rub them between your hands to remove some of the skins. It sounds tedious, but it makes a big difference in crispiness.
Step 2: Spice Them Up
Toss the chickpeas in a bowl with olive oil, salt, and whatever spices you love. I like experimenting sometimes it’s smoked paprika and oregano, other times it’s turmeric and cumin. The spice combinations are endless, so have fun with it!
Step 3: Roast to Perfection
Spread the chickpeas in a single layer on a baking sheet. Don’t crowd them air circulation is the secret to even roasting. Roast at 400°F (200°C) for 25–35 minutes, shaking the pan or stirring every 10 minutes so they brown evenly.
Step 4: Let Them Cool
Once they’re golden and crispy, take them out and let them cool for a few minutes. They’ll get even crunchier as they sit.
Step 5: Enjoy!
Eat them right away, sprinkle them over a salad, or store in an airtight container for up to 3 days. They might soften a bit over time, but a quick pop back in the oven will bring that crunch right back.
Pro Tip: Don’t be afraid to mix sweet and savory! Cinnamon and a little sugar for a snack, or cayenne and smoked paprika for a spicy kick.
I’m pretty sure I just created the most delicious protein based dressing and I am not gatekeeping it!
Creamy Silken Miso Dressing
This creamy miso tofu dressing is silky, tangy, and just the right amount of savory-sweet. It’s perfect for drizzling over salads, roasted vegetables, or grain bowls, and it’s entirely plant-based.
Ingredients:
1/2 block silken tofu
1 tablespoon white miso
1 teaspoon maple syrup
1 clove garlic, minced
1–2 tablespoons water (to thin, as needed)
1 tablespoon champagne vinegar
1/2 teaspoon mustard
Salt and pepper, to taste
Instructions:
Combine ingredients: In a blender or food processor, add silken tofu, white miso, maple syrup, garlic, champagne vinegar, mustard, salt, and pepper.
Blend until smooth: Blend until creamy. Add water a little at a time to reach your desired pourable consistency.
Adjust flavors: Taste and tweak as needed—more vinegar for tang, more maple syrup for sweetness, or a pinch more salt for depth.
Serve or store: Drizzle over your favorite salad, grain bowl, or roasted veggies. Store any leftovers in an airtight container in the fridge for up to 3–4 days.
I love using my hands to coat the lettuce greens with dressing it helps each leaf get evenly covered and lets you really feel the texture of the salad. I’ve found it gives a much more balanced, flavorful bite than tossing with utensils.
Enjoy immediately!
If you make our Little Gem Salad With Watermelon Radish and Silken Tofu Dressing, I’d love for you to leave a comment or share a rating! I always enjoy reading your thoughts. Don’t forget to share your creations on Instagram, TikTok, or Pinterest using #victoriasearthkitchen—I can’t get enough of seeing your beautiful dishes come to life. If you love this recipe, be sure to check out some of my other favorite vegetable-forward dishes on the blog for more inspiration.
Little Gem Salad With Watermelon Radish and Silken Tofu Miso Dressing
Crunchy little gem salad with protein-packed silken tofu miso dressing, roasted chickpeas, watermelon radishes, avocado, and plum sesame seeds.
Ingredients
Instructions
- Roast Chickpeas: Preheat the oven to 400°F (200°C). Toss the chickpeas with olive oil, salt, and your favorite spices. Spread them in a single layer on a baking sheet and roast for 25–35 minutes, stirring every 10 minutes, until golden and crispy. Let cool.
- Make Dressing: Blend all dressing ingredients until smooth, adding water as needed to reach your desired consistency.
- Mix Lettuce: Place the lettuce and endive in a large bowl. Pour a small amount of dressing over the leaves and toss gently to coat.
- Assemble Salad: Soak the sliced radishes briefly in cold water to curl, then drain. Add the radishes, pickled red onion, roasted chickpeas, avocado, and plum sesame seeds to salad.
- Finish & Serve: Drizzle a little more dressing over the assembled salad. Serve immediately on a large plate.
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