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Wicked Healthy Chopped Salad with Charred Vegetables & Ginger-Miso Dressing

Wicked Healthy Chopped Salad

with Charred Vegetables & Ginger-Miso Dressing


This summer recipe comes from our good friends at Wicked Healthy, a Boston based Chef duo that want you to eat your vegetables and have them taste great. It can be easily adapted for a grill, so heat one up before you begin and forgo the skillet in Step 4. The garbanzo beans get pan toasted and dusted with a smoked nori spice, black and white sesame seeds with nori and smoky spices. Serve this meal family style lightly drizzled with dressing.

Asian Salad Side Dish Leafy Greens Squash Fruit Beans/Legumes Hearty Vegetables High-Protein Gluten-Free Quick and Easy
2 4
30 min


  1. ½ head cabbage
  2. 10 oz zucchini
  3. 1 can garbanzo beans
  4. 5 oz lacinato kale
  5. 1 Thai chile
  6. 3 scallions
  7. Fresh cilantro
  8. Fresh mint
  9. 1 orange
  10. Fresh ginger
  11. 2 tbsp white miso paste
  12. 1 tbsp sesame oil
  13. 1 tbsp smoked nori spice
  14. 1 tbsp olive oil*
  15. Salt and pepper*
  16. *Not included
  17. **Allergens: Soy


  • Large nonstick skillet


Prep the grilled vegetables
Prep the grilled vegetables
Halve the cabbage and reserve half for the Okonomiyaki. Cut the remaining cabbage in half. Cut the zucchini into planks, about 3 to 4 inches long. Drain the garbanzo beans and dry well with a paper towel.
Prep the salad
Prep the salad
Destem and roughly chop the kale. Thinly slice the scallions and Thai chile. Pick the cilantro and mint leaves from the stems and roughly chop.
Make the dressing
Make the dressing
Supreme the orange by trimming both ends and cutting away the peel and pith. Working over a medium bowl, remove the flesh segments, then squeeze out the remaining juice. Transfer the segments to a small bowl. Grate the ginger with a microplane (no need to peel) into the medium bowl with the orange juice and add the white miso paste and sesame oil. Whisk ginger-miso dressing to combine.
Sear the vegetables
Sear the vegetables
Place a large nonstick skillet over medium-high heat and add 2 tsp olive oil. Once hot, add the cabbage and zucchini and season with salt and pepper. Reduce the heat to medium and cook, turning vegetables occasionally until charred in places and tender, about 4 to 6 minutes. Transfer to a cutting board.
Crisp the garbanzos
Crisp the garbanzos
Return the skillet to medium-high heat and add 1 tsp olive oil. Add the garbanzos and cook, shaking the skillet frequently, until browned and crispy in places, about 2 to 3 minutes. Season with salt and add 1 tsp smoked nori spice.
Build the salad
Build the salad
In a medium bowl, combine 1 tbsp ginger-miso dressing with the chopped kale and massage with your hands until the leaves soften, about 1 minute. Chop the charred vegetables. To serve the salad on a large platter. Add the kale, chopped vegetables, and crispy chickpeas. Top with sliced scallion, chiles, orange, herbs, and remaining smoked nori spice. Serve with remaining ginger-miso dressing. Dig in!