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Oil-Free Asian Salad with Chickpeas

This versatile Oil-Free Asian Salad with Chickpeas is tasty and very healthful. Make it with your favorite cabbage or Brussels sprouts. 

Course Main Course, Potluck, Side Dish
Cuisine American, Asian

Ingredients

  • 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

Dressing

  • 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

Instructions

  1. In a food processor with a shredding blade, or by hand with a knife, shred the cabbage or Brussels sprouts.

  2. Chop the broccoli into bite sized pieces and grate the stem.

  3. Slice the green onion.

  4. Grate the carrot.

  5. Drain and rinse the chickpeas.

  6. Add everything above to a large bowl and toss well.

  7. Add the dressing and toss well.

  8. Add most of the sliced almonds and lightly toss.

  9. Serve and sprinkle with remaining almonds.

Dressing

  1. Lightly toast the sesame seeds in a dry pan. This isn't absolutely necessary, but it does bring added flavor.

  2. Place all ingredients into a blender or a jar and blend well.