Thai Chickpea Salad
Thai Chickpea Salad
Course: RecipesServings
4
servingsPrep time
5
minutesCooking time
20
minutesCalories
531
kcalCrispy, light and refreshing Thai chickpea salad.
Ingredients
1 cup cooked chickpeas
1-2 Tbsp garlic powder
1/2 Tbsp salt
1/2 Tbsp pepper
1 Tbsp toasted sesame oil
1 cup shredded green cabbage
1 cup shredded purple cabbage
1 cup shredded butter lettuce (or green leaf lettuce)
1/4 cup chopped peanuts
1/4 cup crushed gluten free chow mein noodles
- Peanut-Sesame Vinaigrette
1/2 cup pureed peanuts
1/4 cup toasted sesame oil
1/4 cup rice vinegar
3 Tbsp soy sauce
1 Tbsp garlic powder
1 Tbsp black pepper
Preparation
- Preheat oven to 350*. Line a large baking sheet with parchment paper or foil and toss the garbanzo beans with garlic powder, salt, pepper and sesame oil.
- Allow the garbanzo beans to bake in the oven for 20 – 25 minutes or until desired crunchiness.
- Toss butter lettuce and cabbage together.
- To make the peanut sesame vinaigrette: add your peanuts to the food processor and puree until they make peanut butter.
- Next, in a small bowl, combine the peanut butter toasted sesame oil, rice vinegar, soy sauce, garlic powder and black pepper.
- Then whisk all the ingredients together until well combined.
Did you make this recipe?
Tag @thekitchendancepartii on Instagram and hashtag it #thekitchendancepartii
Like this recipe?
Follow us @thekitchendancepartii on Pinterest
Did you make this recipe?
Like us on Facebook
