Spicy Asian Chickpea Salad

Dianne

Cabbage Salad – made with spicy chickpeas, carrots, and snap pea – is a terrific light meal what's perfect for warm weather. Serve it for lunch or dinner, or as a side salad alongside your main meal.

This recipe serves 2 as a main or 4 as a side.

5 from 2 votes

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Prep Time 15

Cook Time 30

Course Salad

Cuisine Asian

Servings 4

Calories 288 kcal

Ingredients

For the Chickpeas

1 15-ounce can chickpeas drained
1 tablespoon sriracha
½ teaspoon sea salt
½ teaspoon garlic powder
½ teaspoon onion powder

For the Dressing

3 tablespoons lime juice
2 tablespoons tamari
2 tablespoons rice vinegar
1 tablespoon peanut oil
1 tablespoon agave
1 tablespoon minced ginger
½ teaspoon garlic chili paste or ½ teaspoon red pepper flakes

For the Salad

½ head napa cabbage thinly sliced (about 6 cups)
2 carrots shredded
1 cup snow peas trimmed and diagonally sliced
⅓ cup cilantro chopped, loosely packed
⅓ cup peanuts chopped

Instructions

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, 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 30 minutes, 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 the dressing. Top with the chickpeas, peanuts, and cilantro.