Chinese Chickpea Salad

Serves: 4-6

Ingredients

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

¹⁄₂ cup sliced green onions (green and white parts) One 10-ounce can of mandarin oranges (preferably packed in juice, not syrup), rinsed and drained One 8-ounce can of sliced water chestnuts, rinsed, drained, and cut in half

Crispy rice crackers, crumbled

MISO GINGER DRESSINGE:

¹⁄₂ cup rice vinegar

2 tablespoons sesame oil

2 tablespoons maple syrup

1 tablespoon white soy miso (or chickpea miso)

2 teaspoons freshly grated ginger

Nutrition Key

Kcal	Fats	Carbs	Protein
1010	10.3g	2.9g	50g

*nutrition per serving

Directions

1. Heat the sesame oil in a large shallow saucepan over medium heat. Add the chickpeas and cook for a couple of minutes. Add the tamari and cook, stirring occasionally, until the liquid has been absorbed. Set aside to cool for about 5 minutes.

2. To make the dressing: Stir together all the ingredients in a cup or small bowl.

3. Combine the napa cabbage, red cabbage, carrots, almonds, green onions, mandarin oranges, and water chestnuts in a large bowl. Add the chickpeas and dressing and toss until fully combined. Serve immediately, topped with crumbled rice crackers.