Vegan Chinese “Chicken” (Chickpea) Salad

This vegan Chinese chicken salad is colorful and healthy, with chickpeas for awesome plant-based protein that’s totally crave-worthy.

For the Roasted Chickpeas:
two 15 oz. cans cooked chickpeas, rinsed and drained well (about 3 cups)
4 medium cloves garlic, minced
1/4 cup reduced sodium soy sauce
4 teaspoons toasted sesame oil
1 tablespoon chili sauce (or to taste)

For the Dressing:
4 tablespoons rice wine vinegar
2 tablespoons reduced sodium soy sauce
1 1/2 tablespoons toasted sesame oil
1 tablespoon coconut sugar
1 clove garlic, finely minced
fine grain sea salt to taste

For the Salad:
2 cups shredded romaine lettuce
1 cup shredded red cabbage
1 cup shredded carrots
1 cup bean sprouts
1 cup snow peas, sliced lengthwise into thin strips
3 scallions, thinly sliced
one 8 oz. can sliced water chestnuts, drained and chopped
one 10.5 oz. can mandarin oranges, drained
1/2 cup almonds, toasted and chopped

For Topping:
black sesame seeds
crispy noodles (use rice noodles if gluten-free)

View the full recipe at Pickles & Honey →