Chinese Chickpea Salad

Chinese Chickpea Salad Recipe

By Veegs

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 15 minutes

Ingredients

1 tablespoon sesame oil

3 cups cooked chickpeas (or two 15-ounce cans, rinsed and drained)

3 tablespoons 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

½ 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

Crispy rice crackers, crumbled

Miso Ginger Dressing

½ cup rice vinegar

2 tablespoons sesame oil

2 tablespoons maple syrup

1 tablespoon white soy miso (or chickpea miso)

2 teaspoons freshly grated ginger

Instructions

1Heat the sesame oil in a large shallow saucepan over medium heat.

2Add the chickpeas and cook for a couple of minutes.

3Add the tamari and cook, stirring occasionally, until the liquid has been absorbed. Set aside to cool for about 5 minutes.

4To make the dressing : Stir together all the ingredients in a cup or small bowl.

5Combine the napa cabbage, red cabbage, carrots, almonds, green onions, mandarin oranges, and water chestnuts in a large bowl.

6Add the chickpeas and dressing and toss until fully combined.

7Serve immediately, topped with crumbled rice crackers. 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.

Related Recipes

Top Vegan Recipe Resources 🥑

Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.