Name: Chickpea and Peanut Rice Salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Global
Ingredients: 1/2 cup smooth peanut butter; 2 tbsp gluten-free soy sauce; 1 tbsp sriracha; 1 tbsp rice vinegar; 1 tbsp honey or maple syrup; 1 tbsp toasted sesame oil; 1/2 tsp ground ginger; 1 clove garlic, minced; 1/4 cup hot water; 2 cups cooked white or brown rice; 1 can chickpeas, drained, rinsed and patted dry; 2 tbsp toasted sesame oil; 1 tbsp sriracha; 2 tbsp peanut dressing (from above); 6 cups white cabbage, thinly shredded; 1 large carrot, julienned or shredded; 1 cup spring onions, thinly sliced; 1/3 cup fresh cilantro, chopped; 1/3 cup fresh mint, chopped; 1/2 cup roasted peanuts, chopped

Description

A delightful salad featuring roasted chickpeas and a homemade peanut dressing served over a bed of fresh vegetables and rice.

Ingredients

Scale

1/2 cup smooth peanut butter
2 tbsp gluten-free soy sauce
1 tbsp sriracha
1 tbsp rice vinegar
1 tbsp honey or maple syrup
1 tbsp toasted sesame oil
1/2 tsp ground ginger
1 clove garlic, minced
1/4 cup hot water
2 cups cooked white or brown rice
1 can chickpeas, drained, rinsed and patted dry
2 tbsp toasted sesame oil
1 tbsp sriracha
2 tbsp peanut dressing (from above)
6 cups white cabbage, thinly shredded
1 large carrot, julienned or shredded
1 cup spring onions, thinly sliced
1/3 cup fresh cilantro, chopped
1/3 cup fresh mint, chopped
1/2 cup roasted peanuts, chopped

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Instructions

Oven Prep: Preheat oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper.
Peanut Dressing: Combine all peanut dressing ingredients and whisk together into a thick, smooth mixture. Set aside.
Season Chickpeas & Rice: In a large bowl, toss together the cooked rice, chickpeas, sriracha, oil, and 2 tbsp peanut dressing. Mix until fully combined.
Bake: Spread the rice mixture across the lined baking sheet in an even layer. Bake for about 40 minutes or until golden brown and mostly crispy all over. Stir the pan every 10-15 minutes to ensure things crisp up evenly.
Salad: Combine cabbage, carrot, spring onion, cilantro, mint, and peanuts in a large mixing bowl. Add chickpeas and rice after roasting. Pour the dressing over the top and mix everything together until fully combined. Enjoy right away while still warm or cold straight out of the fridge.
Leftovers: Store leftover salad in an airtight container in the fridge for 3-4 days.

Notes

Ensure all ingredients are gluten-free if needed.
Adjust the level of spiciness in the dressing to taste.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Salad
Method: Baking
Cuisine: Global

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 600mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 10g
Protein: 15g
Cholesterol: 0mg