Like last week’s Asparagus and Chickpea Salad with Vegan Buttermilk Dressing, this Asian Chickpea Salad recipe was inspired by a dish I saw in a recent issue of Food Network Magazine. I’ve veganized their recipe, and changed a few ingredients.
I’ve been eating lots of salads lately, and many of them have contained the beloved chickpea. I’ve been roasting chickpeas, and it’s fun to see how others have catching on to their deliciousness. They’re great as a snack, and they give salad an extra bit of oomph.
I’ve used spicy chickpeas in this recipe. If you’re sensitive to heat, you can omit the sriracha. If you’re a spicy food fan, you can double the amount of hot sauce I call for, or even drizzle a little over the top of the finished salad. If you’re pressed for time, you can use prepackaged roasted chickpeas – there are a few different brands on the market, and I’ve even seen them in the snack aisle at Target!
Spicy Asian Chickpea Salad
- 1 ½ cup cooked chickpeas or 1 14-ounce can
- 1 tablespoon olive oil
- 1 tablespoon sriracha
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon minced ginger
- 3 tablespoons lime juice
- 1 tablespoon peanut oil
- 1 tablespoon agave
- 2 tablespoons tamari
- 2 tablespoons rice vinegar
- ½ teaspoon garlic chili paste
- ½ head napa cabbage thinly sliced (about 6 cups)
- 2 carrots shredded
- 1 cup snow peas trimmed and diagonally sliced
- 1/3 cup cilantro chopped, loosely packed
- 1/3 cup peanuts chopped
To make the chickpeas, preheat your oven to 400°F and line a baking sheet with parchment paper. In a medium bowl, toss together the chickpeas, olive oil, sriracha, sea salt, garlic powder, and onion powder until the chickpeas are coated. Spread the chickpeas in an even layer on the baking sheet and bake for half an hour, stirring them at the half-way point to prevent burning.
To make the dressing, whisk together the ginger, lime juice, peanut oil, agave, tamari, rice vinegar, and garlic chili paste in a small bowl.
To make the salad, mix together the cabbage, carrots, and snow peas in a large bowl. Toss in all but about 2 tablespoons of the dressing, and mix to coat
Top with the chickpeas and cilantro, and drizzle on the rest of the dressing.