Asian Chickpea Salad
Simple and quick to make, this Asian chickpea salad recipe is full of Chinese flavors. Healthy and delicious, serve as a side or a plant-based lunch.
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Servings: 4 servings
Calories: 278kcal
Ingredients
For the dressing
- 2 tablespoons sesame oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon tamari (or soy sauce)
- ¼ teaspoon dried chili flakes
- ¼ teaspoon garlic powder
- ½ teaspoon ground ginger
- pinch black pepper
- ½ tablespoon brown sugar
- juice of ½ lime
For the salad
- 1 can chickpeas (13.5oz / 398ml)
- 1 red bell pepper (diced)
- ½ cucumber (diced)
- 4 green onions (sliced)
- 2 tablespoons sesame seeds
Instructions
- Add all of the ingredients for the dressing into a jug or bowl. Whisk to combine and set to one side.
- Drain the chickpeas and rinse under cold water.
- Dice the red bell pepper and cucumber and slice the green onions. Add to a large bowl with the chickpeas and sesame seeds.
- Pour over the dressing and toss to combine.
Notes
- Drain and rinse the chickpeas well before using. The brine they are in is often quite salty.
- Chop the red pepper, cucumber and green onion into small slices and dices so that they mix evenly and easily with the chickpeas.
- The recipe for the dressing is the perfect amount for this salad. If you like, you can double the dressing and keep it covered in the fridge for up to 2 weeks.
Nutrition
Calories: 278kcal | Carbohydrates: 35g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 15mg | Potassium: 482mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1144IU | Vitamin C: 44mg | Calcium: 108mg | Iron: 4mg