- 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.
Chinese Chickpea Salad
By Vilija C
Feb, 22nd
606
Servings
6 persons
Cook Time
35 minutes
Ingredients
15
- 17
Ingredients
- 1 tablespoon sesame oil
- 3 cups cooked chickpeas
- 3 tablespoons gluten-free tamari
- 4 cups shredded napa cabbage
- 1 cup shredded red cabbage
- 1 cup grated carrots (3 or 4 large carrots)
- 1 cup toasted sliced almonds
- ½ cup sliced green onions
- One 10-ounce can mandarin oranges
- One 8-ounce can sliced water chestnuts,
- Crispy rice crackers, crumbled
- For miso ginger dressing
- ½ cup rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons maple syrup
- 1 tablespoon white soy miso
- 2 teaspoons freshly grated ginger
Instructions
Notes/Tips
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.
