***This is a temporary posting for all the people who asked on Facebook for this recipe. I’ll add photos and more detailed instructions another time.***
This versatile Oil-Free Asian Salad with Chickpeas is tasty and very healthful. Make it with your favorite cabbage or Brussels sprouts.
This versatile Oil-Free Asian Salad with Chickpeas is tasty and very healthful. Make it with your favorite cabbage or Brussels sprouts.
- 4 cups Napa cabbage (or your favorite cabbage or Brussels sprouts), shredded
- 2 cups broccoli, chopped into bite sized pieces and grate the stem
- 1/4-1/3 cup sliced green onion, all the white and a bit of the green part
- 1 cup grated carrot
- 1.5 cups chickpeas, rinsed
- 1/2 cup sliced almonds optional
- 1/4 cup toasted sesame seeds use less if you want lower fat, or omit
- 1/4 cup maple syrup or date paste
- 1/4 cup rice vinegar
- 1/4 cup tahini
- 1/4 cup tamari (or soy sauce if gluten-free isn't necessary)
- 1-2 cloves garlic Or use 1 tsp powder
- 1 tsp grated fresh ginger Or use 1/2 tsp powder
- 1 tsp Sriracha optional
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In a food processor with a shredding blade, or by hand with a knife, shred the cabbage or Brussels sprouts.
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Chop the broccoli into bite sized pieces and grate the stem.
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Slice the green onion.
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Grate the carrot.
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Drain and rinse the chickpeas.
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Add everything above to a large bowl and toss well.
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Add the dressing and toss well.
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Add most of the sliced almonds and lightly toss.
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Serve and sprinkle with remaining almonds.
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Lightly toast the sesame seeds in a dry pan. This isn't absolutely necessary, but it does bring added flavor.
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Place all ingredients into a blender or a jar and blend well.
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