Chinese Chickpea Salad

Chickpeas, aka garbanzos, are so amazing that they can take on any cuisine and come out on top be it Indian, Middle Eastern, Mexican or Chinese! In Chinese Chickpea Salad, they add lots of protein as well as fiber and a host of nutrients that only chickpeas can.

Removing the stringy, scragly roots of bean sprouts gives the salad a neat appearance.

2–4 Servings

INGREDIENTS:

1/2 cup Sesame Dressing

4 Tbsp Rice Vinegar
2 Tbsp gf Soy sauce/Tamari
1 - 2 tsp toasted sesame oil
1-3 tsp Coconut sugar
1 clove garlic, finely minced
Sea Salt to taste

Salad:
1 medium head Romaine Lettuce, chopped

1 cup Red Cabbage, thinly sliced 

1 large Carrot, long shreds

1 cup Bean Sprouts, remove stringy roots

1 small bunch Green Onions, thinly sliced

2 cups Cooked Chickpeas
1 small bunch Coriander (cilantro), chopped

Toppings and Garnishes:
2-3 Oranges, peel and cut into Segments

2 cups Crispy Rice Noodles

1/2 cup toasted Sliced Almonds

2 Tbsp toasted Black & White Sesame Seeds

1 handful Snow Peas, thinly sliced 

METHOD:

Place all of the salad ingredients into a mixing bowl. Toss them together until evenly combined.

Mound the ingredients in large serving bowl.

Arrange the orange segments around the salad.

Top the salad with a little of the crispy rice noodles

Sprinkle the sliced almonds and sesame seeds over the salad

Garnish the salad with some thinly sliced snow peas.