Chinese Chickpea Salad
Heat the sesame oil in a large shallow saucepan over medium heat. Add the chickpeas and cook for a couple of minutes. Add the tamari and cook, stirring occasionally, until the liquid has been absor…
- Cook35 min
- Total35 min
- Serves6
- LevelEasy
Ingredients
- 1 tbsp. sesame oil
- 3 cups cooked chickpeas (or two 15-ounce cans, rinsed and drained)
- 3 tbsp. gluten-free tamari (use coconut aminos to be soy-free)
- 4 cups shredded napa cabbage (about 1 small head)
- 1 cup shredded red cabbage
- 1 cup grated carrots (3 or 4 large carrots)
- 1 cup toasted sliced almonds
- 1⁄2 cup sliced green onions (green and white parts)
- one 10-ounce can mandarin oranges (preferably packed in juice, not syrup), rinsed and drained
- one 8-ounce can sliced water chestnuts, rinsed, drained, and cut in half
- 1⁄2 cup Crispy rice crackers, crumbled miso ginger dressing:
- 2 tbsp. rice vinegar
- 1 tbsp. Maple syrup
- 2 tsp. white soy miso (or chickpea miso)
- freshly grated ginger
Preparation
- Heat the sesame oil in a large shallow saucepan over medium heat. Add the chickpeas and cook for a couple of minutes. Add the tamari and cook, stirring occasionally, until the liquid has been absorbed. Set aside to cool for about 5 minutes.
- To make the dressing : Stir together all the ingredients in a cup or small bowl.
- Combine the napa cabbage, red cabbage, carrots, almonds, green onions, mandarin oranges, and water chestnuts in a large bowl. Add the chickpeas and dressing and toss until fully combined. Serve immediately, topped with crumbled rice crackers.
- TIP: You can prep this ahead of time by preparing the chickpeas, the salad (without the almonds), and the dressing and storing them separately. Combine the
- three elements, plus the almonds, just before serving.
