Green Bean Salad with Miso-Yogurt Dressing

Serves 4

This delicious dish makes a wonderful lunch or side salad and perhaps even wonderful picnic food.



  • 3 celery stalks, sliced very thin
  • 1 cup cooked chickpeas, drained and rinsed
  • 3 handfuls arugula
  • 1/3 cup roasted pumpkin seeds
  • ¼ cup toasted sunflower seeds
  • ½ small red onion, finely sliced
  • 2 cups green beans, trimmed


  1. Steam or blanch the beans in a saucepan of simmering water until tender. Drain and set aside to cool.
  2. Combine all of the salad ingredients in a large bowl and toss to combine.
  3. Add all of the dressing ingredients (garlic, miso, mirin, vinegar, cumin, & yogurt) to a small bowl or jug and whisk to combine. Season with , salt  pepper to taste.
  4.  Just before serving add the dressing to the salad, about half at first, and toss to combine. Add additional dressing until it’s dressed to your taste.

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