Description
A fresh and colourful Asian-inspired salad packed with crunchy cabbage, carrots, creamy avocado, edamame, cucumber, fresh cilantro, and crispy roasted chickpeas. Everything is finished with a creamy peanut dressing for a delicious balance of savoury, tangy, nutty, and lightly sweet flavours.
Ingredients
For the Crispy Chickpeas
1 can (15 oz / 425 g) chickpeas, drained, rinsed, and thoroughly dried
1 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp ground cumin
1/4 tsp salt
1/4 tsp black pepper
For the Salad
4 cups (300 g) finely shredded green or red cabbage
2 medium carrots, julienned or grated
1 large avocado, diced
1/2 cup (75 g) shelled edamame
1/2 cup (75 g) cucumber, thinly sliced
1/3 cup (35 g) sliced green onions
1/4 cup (15 g) fresh cilantro, chopped
2 tbsp roasted peanuts, roughly chopped
For the Peanut Dressing
1/4 cup (65 g) creamy peanut butter
2 tbsp low-sodium soy sauce
1 1/2 tbsp fresh lime juice
1 tbsp honey or maple syrup
1 tsp sesame oil
1 small garlic clove, finely minced
1 tsp freshly grated ginger
2–3 tbsp warm water, as needed
1/4 tsp red pepper flakes, optional
For Garnishing
1 tbsp sesame seeds
2 tbsp roasted peanuts, chopped
Fresh cilantro
Lime wedges
Instructions
1. Preheat the oven to 425°F (220°C). Drain and rinse the chickpeas, then pat them very dry with paper towels. Removing excess moisture helps them become crisp.
2. Toss the chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper until evenly coated.
3. Spread the chickpeas in a single layer on a lined baking sheet. Roast for 25–35 minutes, shaking the pan halfway through, until golden and crisp. Let them cool slightly.
4. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey or maple syrup, sesame oil, garlic, ginger, and red pepper flakes.
5. Gradually whisk warm water into the dressing until it reaches a smooth, pourable consistency.
6. Finely shred the cabbage and julienne or grate the carrots. Slice the cucumber and green onions, dice the avocado, and chop the cilantro.
7. Add the cabbage, carrots, edamame, cucumber, green onions, and cilantro to a large serving bowl. Toss gently to combine.
8. Carefully fold in the diced avocado so the pieces stay intact.
9. Pour about two-thirds of the peanut dressing over the salad. Toss gently until the vegetables are lightly coated.
10. Scatter the roasted chickpeas over the top just before serving so they remain crunchy.
11. Sprinkle with sesame seeds, chopped roasted peanuts, and fresh cilantro. Serve with lime wedges and the remaining peanut dressing on the side.
12. Serve immediately as a fresh lunch, colourful side dish, or light vegetarian meal. For the best texture, add the chickpeas just before eating.
Notes
Pat the chickpeas very dry before roasting to help them become crisp.
Add the crispy chickpeas just before serving so they retain their crunchy texture.
Do not overdress the salad; start with two-thirds of the dressing and add more as needed.
Fold the avocado in gently to help keep the pieces intact.
The vegetables can be prepared ahead of time and refrigerated until ready to assemble.
The peanut dressing can also be prepared ahead and stored separately.
Use maple syrup instead of honey for a completely plant-based option.
Serve with extra lime wedges and peanut dressing on the side.
For a more substantial meal, serve with your favourite simply prepared protein.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Asian-Inspired