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 1 cooked chickpeas
1-2 Tbsp garlic powder
1/2 Tbsp 1/2 salt
1/2 Tbsp 1/2 pepper
1 Tbsp 1 toasted sesame oil
1 cup 1 shredded green cabbage
1 cup 1 shredded purple cabbage
1 cup 1 shredded butter lettuce (or green leaf lettuce)
1/4 cup 1/4 chopped peanuts
1/4 cup 1/4 crushed gluten free chow mein noodles
- Peanut-Sesame Vinaigrette
1/2 cup 1/2 pureed peanuts
1/4 cup 1/4 toasted sesame oil
1/4 cup 1/4 rice vinegar
3 Tbsp 3 soy sauce
1 Tbsp 1 garlic powder
1 Tbsp 1 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.
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