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Asian Crunch Salad with Crispy Chickpeas

Yields4 ServingsPrep Time20 minsCook Time30 minsTotal Time45 mins

Shredded cabbage, carrots, and peppers tossed in a creamy sesame-ginger dressing and topped with crispy roasted chickpeas. Serves 4.

Asian crunch salad with crispy chickpeas, cabbage and carrots

Crispy Chickpeas

 2 chickpeas (15 oz each), drained, rinsed, and dried
 1 tbsp olive oil
 1 tsp smoked paprika
 ½ tsp garlic powder
 ¼ tsp salt

Sesame-Ginger Dressing

 ¼ cup tahini
 2 tbsp soy sauce
 2 tbsp rice vinegar
 1 lime, juiced
 1 tbsp honey
 1 tsp toasted sesame oil
 1 tbsp fresh ginger, grated
 2 tbsp water, or as needed

Salad

 3 red cabbage, thinly shredded
 3 green cabbage, thinly shredded
 2 carrots, julienned
 1 red bell pepper, thinly sliced
 3 green onions, sliced
 ¼ cup fresh cilantro
 1 tbsp toasted sesame seeds
 ¼ cup chopped peanuts (optional)
1

Roast the chickpeas. Heat the oven to 425°F (220°C). Toss the dried chickpeas with oil, paprika, garlic powder, and salt. Roast 25–30 minutes, shaking once, until crisp.

2

Make the dressing. Whisk the tahini, soy sauce, rice vinegar, lime juice, honey, sesame oil, and ginger. Add water until pourable.

3

Prep the vegetables. Combine the cabbages, carrots, bell pepper, and green onions in a large bowl.

4

Toss. Pour over the dressing and toss well.

5

Top and serve. Top with crispy chickpeas, cilantro, sesame seeds, and peanuts. Serve right away, or store components separately for meal prep.

Nutrition Facts

4 servings

Serving size

1/4 of salad

Amount per serving
Calories405
% Daily Value *
Total Fat 20g26%

Saturated Fat 3g15%
Trans Fat 0g
Cholesterol 0mg
Sodium 965mg42%
Total Carbohydrate 43g16%

Dietary Fiber 10g36%
Total Sugars 12g
Protein 14g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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