Chickpea, Sun Dried Tomato & Artichoke Salad with MISO MAYO

Servings: about 8.


For salad
  • 1 1/2 cups dry chickpeas (about 3 cups cooked )
  • 1 1/4 cups sun dried tomatoes (preferably not oil-packed )
  • 1 can (14oz.) artichoke hearts
  • 6 oz. vegan feta
For Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon stoneground mustard
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1/4 cup MISO MAYO original


  1. Combine all ingredients except feta in a large bowl. If you prefer, you can mix up the dressing ingredients in a separate bowl and pour over the mixture. I take the lazy way and just throw all the dressing components in with the rest of the salad, stirring as I go.
  2. Add the tofu last since it will be the most delicate and susceptible to crumbling.
  3. Toss gently a few times after adding the tofu.
  4. Let it cool down a bit, then mash with a potato masher.
  5. Chill for at least two hours, really letting the flavours meld. Serve up just like a pasta salad.
Original Miso Mayo