The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Rainbow Chickpea Bowl with Miso Mango Sauce
Toss chickpeas in tamari and furikake and roast with vitamin-rich kale till crispy and golden. Crunchy cucumber, radishes and juicy mangoes for freshness. A wholegrain quinoa and lentil mix to keep it filling. Then just when you thought it couldn’t get any more delicious – drench in a homemade miso and mango sauce.
Ready in 20
1/3 daily fibre
9 plants
Low sat fat
Serving size
Ingredients
- 460g wholegrain black rice (whole grain black rice, water, rice oil, salt)
- 8 radish
- 1 mango
- 80g sliced kale
- 460g chickpeas (Chickpeas, water, salt)
- 2 tbsp furikake (Sesame) (Black Sesame (48%), White Sesame (43%), Salted Shiso Leaf: (Red Shiso, Sea Salt, Ume Plum seasoning (Ume plum, sea salt)).)
- 1 unwaxed lime
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 1 cucumber
- 2 tsp ginger paste (Ginger, Citric Acid, Cornflour)
Nutritional Information
Calories: 552
Protein: 16g
Carbs: 52g
Fat: 21g
Rainbow Chickpea Bowl with Miso Mango Sauce
Toss chickpeas in tamari and furikake and roast with vitamin-rich kale till crispy and golden. Crunchy cucumber, radishes and juicy mangoes for freshness. A wholegrain quinoa and lentil mix to keep it filling. Then just when you thought it couldn’t get any more delicious – drench in a homemade miso and mango sauce.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Pull out a sieve, a peeler, a large frying pan & a small bowl
Roast the chickpeas
- Drain and rinse the chickpeas, then thoroughly dry
- Place onto the lined baking tray and toss with the tamari, half the furikake, 1 tbsp oil and a pinch of salt. Roast for 15 mins
Prep & make the dressing
- Meanwhile, peel and dice the mango into 1cm chunks. Trim and thinly slice the radishes. Dice the cucumber into 2cm chunks. Pick the woody stalks from the kale
- In the small bowl, combine the miso, ginger paste, 1 tbsp oil and the juice from the lime
Add the kale
- After 15 mins of roasting, add the kale to the chickpea tray and toss with 1 tbsp oil and a pinch of salt. Roast for another 4-5 mins, until crisp and golden
Heat the rice
- Heat the large frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot. Season with a pinch of salt
Plate up
- Serve into bowls, arranging the chickpeas, rice, kale, mango, cucumber and radish into sections
- Drizzle over the dressing. Sprinkle with the remaining furikake
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