Chinese Chickpea Salad Recipe
🔪Prep Time: 20 minutes
👩🍳Cook Time: 15 minutes
1 tablespoon sesame oil
3 cups cooked chickpeas (or two 15-ounce cans, rinsed and drained)
3 tablespoons gluten-free tamari (use coconut aminos to be soy-free)
4 cups shredded napa cabbage (about 1 small head)
1 cup shredded red cabbage
1 cup grated carrots (3 or 4 large carrots)
1 cup toasted sliced almonds
½ cup sliced green onions (green and white parts)
One 10-ounce can mandarin oranges (preferably packed in juice, not syrup), rinsed and drained
One 8-ounce can sliced water chestnuts, rinsed, drained, and cut in half
Crispy rice crackers, crumbled
Miso Ginger Dressing
½ cup rice vinegar
2 tablespoons sesame oil
2 tablespoons maple syrup
1 tablespoon white soy miso (or chickpea miso)
2 teaspoons freshly grated ginger
1Heat the sesame oil in a large shallow saucepan over medium heat.
2Add the chickpeas and cook for a couple of minutes.
3Add the tamari and cook, stirring occasionally, until the liquid has been absorbed. Set aside to cool for about 5 minutes.
4To make the dressing : Stir together all the ingredients in a cup or small bowl.
5Combine the napa cabbage, red cabbage, carrots, almonds, green onions, mandarin oranges, and water chestnuts in a large bowl.
6Add the chickpeas and dressing and toss until fully combined.
7Serve immediately, topped with crumbled rice crackers. You can prep this ahead of time by preparing the chickpeas, the salad (without the almonds), and the dressing and storing them separately. Combine the three elements, plus the almonds, just before serving.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Hi! I’m jackie. Welcome to jackfruitful kitchen! I’m thrilled to be able to have a platform to share my favorite recipe creations and inspirations with you. I developed a love for cooking and fresh vegetables at a very young age while spending time in the kitchen with my parents, and it has only grown since then. My passion lies in creating beautiful and balanced food that is both healthy AND delicious. I love plant-based meals, cold-pressed juice, gluten-free baking, a good vegan cheese, and really great wine. When I’m not in the kitchen or working, I love to be with my friends and family, husband Clinton, and our 14 year old English Creme Golden Retriever, Brinkley. We are an extremely active family and like to fill our time with hiking, camping, skiing, scuba diving, cycling, and sailing. Our love for travel has taken us across the world, most recently to Southern France for our wedding in May. Traveling nurtures our souls and opens our eyes to new food, new wine, and new cultures. The name jackfruitful kitchen + blog came from a brainstorm sesh with my BFF Megan Ratcliff and was inspired by 4 different parts. My first name (Jackie) + one of my favorite ingredients for vegan cooking (Jackfruit) + the ability to be full and satisfied by eating clean, whole, plant-based food + the goal to live a more fruitful life! I hope that you enjoy my posts and find my recipes quite fruitful. ;) Cheers!