Chinese “Chickpea” Salad

Healthy, plant based, gluten free Chinese Chickpea Salad will change your salad game forever. The crunch from the chickpeas, the sweetness from the oranges and the sweet and spicy dressing, umami of flavors.

When your little boy says, this is a “life changing salad”, you know you are on to something.

It’s no secret that we love chickpea, it’s a great protien for vegetarians.  It’s  so versatile, taking on the flavors of the dressing or sauce they are paired with. I love my healthy food, but it has to taste good and not feel like I am on some diet. This salad makes an appearance every week. We love our Asian flavors and salads… hence the creation of this amazingly flavorful Asian/ Chinese Chickpea Salad.

This simple, plant-based salad is fresh, hearty, has great crunch and the best flavor!

All you need For the Chinese Chickpea Salad

Like all salads, use more or less of any ingredient. You can add or switch up with your favorite vegetable. We love cabbage for it’s color, crunch and flavor. Even the dressing is adaptable — you can add a teaspoon or two of honey for a slightly sweeter. option.

Hope you love it as much as we do!

Chinese Chickpea Salad

 

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Healthy, plant based, gluten free Chinese Chickpea Salad will change your salad game forever. The crunch from the chickpeas, the sweetness from the oranges and the sweet and spicy dressing, umami of flavors.

Author: Ash

Recipe type: Salad, Entree, Lunch

Cuisine: Chinese

Serves: 4

Ingredients

for the roasted chickpeas:

• 2 15 oz. cans cooked chickpeas, rinsed and drained well (about 3 cups)
• 4 medium cloves garlic, minced
• 2 tbsp reduced sodium soy sauce
• 2 tsp mirin
• 1 large tsp brown sugar
• 1 tsp vegetable oil
• 2 tablespoon chili sauce (or to taste)

for the dressing:

• 1 tablespoon coconut sugar
• 2 tablespoons toasted sesame oil
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons gluten-free soy sauce (or regular)
• 1 clove garlic, pressed or minced
• ½ tsp grated fresh ginger
• 1 tbsp sriracha
• 1 tsp mirin

for Salad

• Purple cabbage - ½ thinly grated
• Green Cabbage - sliced in a mandolin
• 2 carrots grated
• scallions - 2 sliced

For topping

• black sesame seeds
• White sesame seeds
• crispy noodles (use rice noodles if gluten-free or chickpea noodles from Indian store)
• Peanuts

Instructions

1. Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper. In a mixing bowl, toss together all of the chickpea ingredients until evenly coated. Transfer them to the prepared baking sheet and spread them into an even layer. Don't worry about the extra liquid; it will thicken to form a sticky glaze. Bake for 25-30 minutes, stirring once half-way through.
2. While the chickpeas bake, whisk together all of the dressing ingredients in a mixing bowl or glass jar. Set aside to marinate while you assemble the salad.
3. In a large bowl, toss together all of the salad ingredients along with the warm roasted chickpeas. Pour the dressing over the salad and toss once more to combine. Serve immediately topped with sesame seeds and crispy noodles. Be sure to add the crispy noodles just before serving so they won't get soggy.

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