Comments on: Asian-Inspired Chickpea Salad (Vegan Chinese Chicken Salad)

By: Rachel Lessenden

Rachel Lessenden — Thu, 09 Mar 2023 17:35:58 +0000

In reply to LinP. Jackfruit tends to be better for dishes that cook it and shred it similar to a pulled pork texture. You could still use it but it will change the overall texture and flavor of this salad. I would double the dressing and add half of it to a skillet with the jackfruit. Cook it over medium to medium-low until it softens and absorbs some of the dressing, then shred it with two forks and add it to the salad. Hope this helps! If you use jackfruit, please let us know how it turns out :)

By: LinP

LinP — Thu, 09 Mar 2023 04:39:29 +0000

Recipe looks amazing and I’m excited to try but am wondering if I could use jackfruit instead of chickpeas? Do you think I should marinated the jackfruit fro a while. I’ve a can of jackfruit on the shelf and haven’t tried it yet.

By: Joy

Joy — Mon, 30 Aug 2021 02:08:49 +0000

This is such a perfect replica of the Chinese Chicken Salads I love, but made vegan! Way to go!!

By: joan

joan — Fri, 04 Sep 2020 03:54:44 +0000

Im always amazed at the versatility of chickpeas! Here is a great example of how it adds a meaty consistency to this Chinese “chicken” salad. This is a very flavorful and healthy vegan version. Delicious, colorful, and beautiful on the plate.

By: Marie H.

Marie H. — Wed, 19 Aug 2020 16:19:15 +0000

Craving Chickpea Chinese! This video made me drool SO much. All of my favorite flavors in one dish – yum! The thick, toasted sesame oil in the dressing and the addition of the sweet, bright mandarin oranges totally makes this dish an A+! I can’t wait to make this dish for my dad (who is fully Chinese and also loves chickpeas) – wooo!

By: Michelle Cehn

Michelle Cehn — Wed, 19 Aug 2020 03:07:18 +0000

Love making this! I usually just dump in all the Napa cabbage I have—and if there’s extra dressing, I am glad to save it for other quick-fix salads during the week. Hope you all enjoy!!