Chinese Chickpea Salad

Chickpea Salad

Asian-Inspired Chickpea Salad

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 4 people

Category: Appetizer, dinner, Salad, Cuisine asian, Diet Vegan

Index
  1. Description
  2. Ingredients
    1. SALAD
    2. DRESSING
  3. Instructions
  4. Notes

Description

A fresh and delicious vegan Chinese Chicken Salad—a plant-based spin on the asian-inspired dish found on many restaurant menus. Instead of chicken we’re using the beloved protein-packed chickpea! Enjoy!

Ingredients

SALAD

3 cups of shredded Napa cabbage

1 cup of thinly sliced purple cabbage

1 cup of shredded carrots

1 can of chickpeas (drained and rinsed)

3 green onions (white and green parts sliced into thin rounds)

1 cup of fresh cilantro (roughly chopped)

1 cup of mandarin oranges in juice (juice drained)

⅓ cup of slivered almonds (toasted)

See also:Creamy Vegan Cucumber SaladCreamy Vegan Cucumber Salad

1 teaspoon of black sesame seeds (optional)

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DRESSING

⅓ cup or soy sauce

¼ cup of granulated sugar

3 tablespoons of toasted sesame oil

2 tablespoons of rice vinegar

½ teaspoon of ground ginger

½ teaspoon of garlic powder

Instructions

In a large serving bowl, add the Napa cabbage, purple cabbage, carrots, chickpeas, green onions, and cilantro and mix well. 

In a small bowl, add all dressing ingredients and whisk together vigorously until fully combined.

Drizzle dressing evenly across the salad, mix well, and top with mandarin oranges, toasted almond slivers, and black sesame seeds. Serve and enjoy!

Notes

This salad is best enjoyed fresh since the purple cabbage will turn the chickpeas purple over time. If you’d like to prep it in advance, keep the dressing separate from the salad until you’re ready to eat it. 

See also:Vegan creamy pasta in a potVegan creamy pasta in a pot
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