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
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.
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.
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.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2019/05/20/chinese-chickpea-salad/