Asian-Inspired Chickpea Salad
A fresh and delicious vegan Chinese Chicken Salad—a plant-based spin on the asian-inspired dish found on many restaurant menus. Instead of chicken we're using the beloved protein-packed chickpea! Enjoy!
Servings 4
Calories 262kcal
Ingredients
Salad
- 3 cups shredded Napa cabbage
- 1 cup thinly sliced purple cabbage
- 1 cup shredded carrots
- 1 can chickpeas drained and rinsed
- 3 green onions white and green parts sliced into thin rounds
- 1 cup fresh cilantro roughly chopped
- 1 cup mandarin oranges in juice juice drained
- ⅓ cup slivered almonds toasted
- 1 teaspoon black sesame seeds optional
Dressing
- ⅓ cup soy sauce
- ¼ cup granulated sugar
- 3 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
Instructions
- In a large serving bowl, add the Napa cabbage, purple cabbage, carrots, chickpeas, green onions, and cilantro and mix well.
- In a small bowl, add all dressing ingredients and whisk together vigorously until fully combined.
- Drizzle dressing evenly across the salad, mix well, and top with mandarin oranges, toasted almond slivers, and black sesame seeds. Serve and enjoy!
Notes
This salad is best enjoyed fresh since the purple cabbage will turn the chickpeas purple over time. If you'd like to prep it in advance, keep the dressing separate from the salad until you're ready to eat it.
Nutrition
Calories: 262kcal | Carbohydrates: 28g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Sodium: 1120mg | Potassium: 520mg | Fiber: 4g | Sugar: 21g | Vitamin A: 6755IU | Vitamin C: 49mg | Calcium: 114mg | Iron: 2mg