Rainbow Chickpea Bowl with Miso Mango Sauce

Serving size

1 person 2 people 4 people

Ingredients

2 tbsp white miso paste (Soya)

(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
80g Kale (whole leaf)

(Kale (whole leaf))
2 tsp ginger paste

(Ginger, Citric Acid, Cornflour)
1 cucumber
1 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
1 unwaxed lime
2 tbsp furikake (Sesame)

(Black Sesame (48%), White Sesame (43%), Salted Shiso Leaf: (Red Shiso, Sea Salt, Ume Plum seasoning (Ume plum, sea salt)).)
460g chickpeas

(Chickpeas, water, salt)
1 mango
8 radish
460g wholegrain black rice

(whole grain black rice, water, rice oil, salt)

Allergens

Contains: Soya, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	131Kcal	552Kcal
	548kJ	2311kJ
Fat	4.9g	21g
of which saturates	0.8g	3.4g
Carbohydrates	12g	52g
of which sugars	2.1g	8.8g
Protein	3.8g	16g
Salt	0.64g	2.7g
Fibre	2.7g	11g

Back

Vegan Ready in 20 1/3 daily fibre 8 plants Low sat fat

Rainbow Chickpea Bowl with Miso Mango Sauce

Prep time: 15 mins

Total time: 20 mins

Cuisine: Japanese

Food group: Vegan

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.

Cooking Instructions

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.

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. Rinse the kale leaves, then strip from the stalks and cut into bite-sized pieces
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