Asian
Crunchy Salad with Firecracker Chickpeas and Peanut sauce
Chickpeas tossed in sweet spicy firecracker sauce and cooked to thicken the sauce. Firecracker Chickpeas Served with a crunchy lettuce,…
- Ready 40 minutes
- Serves 4
- Prep 25 minutes
- Cook 15 minutes
Make this! Oh yes, did I mention the Firecracker sauce. It is divine, and spicy… that name has “fire” in it.
You can also use the firecracker sauce as the dressing. For variation, use kale, greens, other veggies. Use lentils to make firecracker lentils. Serve over rice instead of salad. Add some blanched veggies to the thinned out sauce. Many variations! Depending on your salad and appetite, this serves 2 or 1. the recipe is easily doubled!
Firecracker Chickpeas! Yes! Crunchy Veggies, yes, and creamy PB Sauce. Use sunbutter to make a nut-free dressing.
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More fun recipes from the blog
- Moroccan Chickpea Cauliflower Bowl with Herb sauce.
- Teriyaki Chickpea Bao Steamed buns
- Kung Pao Lentils
- Vegan Tinga bowl with Hearts of Palm, Chickpeas, Spanish
Steps:
Arrange the Salad ingredients to preference in a serving bowl. Top with firecracker chickpeas. Those chickpeas are spicyyy and addictive! And the bowl is totally not practical 🙂 I love the salad to a larger bowl to eat.
Dress with peanut sauce or firecracker sauce, cilantro and scallions. Serve
Recipe
Crunchy Salad with firecracker Chickpeas and Peanut sauce
Crunchy Salad with firecracker Chickpeas. Easy chickpeas tossed in firecracker sauce served over salad and Peanut sauce dressing. Vegan Gluten-free Recipe Free of Dairy, egg, soy, gluten, grain, yeast.
- Serves 4
- Prep 25 minutes
- Cook 15 minutes
- Total 40 minutes
Ingredients
For the Salad:
- Chopped lettuce (or other crunchy greens)
- Grated or thinly sliced carrots
- thinly sliced red bell pepper
- thinly slices zucchini or cucumber
- chopped cilantro (or scallions for garnish)
- peanuts for garnish (optional)
- 1 recipe Peanut sauce
- Or this Peanut Sauce
For the firecracker chickpeas:
- 15 oz can chickpeas (drained (save the aquafaba for meringue) or 1.5 cups cooked)
- 1/2 tsp oil
- 1/4 tsp salt or to taste (depends on if chickpeas were salted)
- 1/4 tsp cayenne
- 1/4 tsp garlic powder
- 1 tsp cornstarch (or other starch)
- 1 tbsp hot sauce (such as frank's hot sauce)
- 1.5 tsp sriracha (or other asian chile garlic sauce)
- 1.5 to 2 tbsp rice vinegar
- 2 to 3 tbsp raw sugar (or brown sugar or other)
- 2 tbsp water
Instructions
- 1
Chop up the veggies, toss and place in serving bowl.
- 2
In a skillet, add the chickpeas, oil, salt, cayenne, garlic and mix well. Cook over medium heat for a minute. Add cornstarch and mix to coat.
- 3
Add the sauces, vinegar, water, sugar and mix well. Cook until the sauce thickens, stir occasionally. 4 to 5 minutes. Taste carefully and adjust heat and sweet if needed.
- 4
Cool slightly, add to the salad bowl.
- 5
Make the peanut sauce. Adjust consistency to preference for the dressing by adding more or less water. or add some coconut milk
- 6
Drizzle the salad with peanut sauce, cilantro or scallions and serve.
- 7
Alternatively, add a few tbsp more water to the firecracker chickpeas during cooking and use the firecracker sauce to dress the salad.
- 8
For variation, use kale, greens, other veggies. Use lentils to make firecracker lentils.
Notes
If you don't have hot sauce and or sriracha, make your own by blending 3 tbsp vinegar, 1 to 2 tsp cayenne or to taste, 2 to 3 cloves of garlic, 1 tsp lime juice, 1/2 tsp parika, 1/8 tsp salt into a smooth puree and use. Calories based on one serving
Nutrition
- Calories244 kcal
- Carbohydrates33 g
- Protein11 g
- Fat9 g
- Saturated Fat1 g
- Sodium619 mg
- Potassium664 mg
- Fiber8 g
- Sugar12 g
- Vitamin A6540 IU
- Vitamin C54.2 mg
- Calcium74 mg
- Iron2.2 mg
