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.