Crispy soy chickpea salad
Good quality chickpeas are ESSENTIAL for this. They’re pricier than your 50p canned chickpeas, but absolutely worth every penny.
Find the best ones here.
Recipe: makes enough for 3-4;
THE CHICKPEAS
550g drained chickpeas
4 tbsp crunchy manilife
2 tbsp sesame oil
2 tbsp sesame seeds
1/2 tsp garlic powder
1/2 tsp turmeric
1/2 lime
1 tbsp maple syrup
2 tbsp soy sauce
THE SALAD
1/2 cucumber, cut in half, then in small slices
15 cherry tomatoes, quartered
1 head lettuce, cut into slices
15g coriander, roughly chopped
1 lime
THE DRESSING
2 tbsp peanut butter
1 tbsp sesame oil
1/2 lime
2 tbsp rice vinegar
1/2 tsp sriracha
Splash water or 50ml
TO TOP
Crispy onions
Sesame seeds
Spring onions
Method
Preheat the oven to 220 Celsius. Mix all the chickpea sauce ingredients together, then add the drained chickpeas.
Add to the oven for about 30 minutes, in 10 minute intervals, stirring well each time. In the last 10 minutes add 1 tbsp sesame seeds.
Cut up the salad ingredients and add to a large serving dish & sprinkle with lime juice
Make the dressing, mixing everything together in a small bowl
Take the chickpeas out and leave to cool for about 10 mins
Add 1/2 the chickpeas over the salad, then half the dressing, followed by the rest of the chickpeas and dressing.
Top with more coriander, crispy fried onions and chopped spring onions.
Variations:
Use a different nut butter/ seed butter.
Check HERE for my other variations of this recipe.
