Ginger Sesame Chickpea Chopped Salad is made with crunchy veggies like cabbage, cucumbers, and bell pepper. This easy vegan salad is tossed in a delicious ginger soy dressing and packed with healthy, plant based protein thanks to roasted chickpeas!
I love a good chopped salad. I don’t know what it is, but I love that everything is bite sized and can be tossed together so easily. There are no giant pieces of lettuce that are bigger than your face and hard to fit on a fork. You could actually eat this salad with a spoon if you wanted.
But that might be a little weird, so maybe not.
INGREDIENTS IN A GINGER SESAME CHICKPEA CHOPPED SALAD ->
- CHICKPEAS – this salad is kept vegetarian by using chickpeas as the protein source, just roast them until they are nice and crispy. They are a perfect alternative to croutons!
- CABBAGE – this gives the salad extra crunch, and I need my salads to be crunchy! Cabbage always pairs so well with soy dressings too, in my opinion.
- ROMAINE – leafy greens add tons of nutrients to any meal, and it mixes up the texture with the cabbage too
- CUCUMBERS & TOMATOES – two staple ingredients in any salad, right?
- SWEET BELL PEPPER – for more crunch and a bit of sweetness
- CHARRED CORN – I used frozen corn because it is easily available, and you can just char it right in your skillet. This step adds SO much flavor to the salad!
- AVOCADO – you always need that extra creaminess on top!
- GINGER SOY DRESSING – this dressing has some Asian flavors in it from the gluten-free soy sauce, ginger, and garlic. It is one of my favorites!
This crunchy salad is not only beautiful because you’ve got a rainbow of colors in there, but it is SO nutritious. You’ve got tons of phytonutrients from a variety of different plant foods, varying textures, plant-based protein, and a super flavorful dressing.
It is perfect for the spring and summer months of the year because it is cold and refreshing, and it travels well! You can make it ahead of time, keep the dressing separate, and pack up your salad for a picnic. It is also perfect for meal prep, so this may be your new favorite make ahead lunch! It will stay super crunchy as long as you keep the dressing on the side until you are ready to eat it.
Looking for more salad recipes?
- Thai Peanut Cabbage Salad
- Warm Zucchini & Corn Salad
- Vegan Caesar Kale Salad
- Wild Rice Salad with Pecans & Golden Raisins
- Moroccan Roasted Chickpea Salad
Ginger Sesame Chickpea Chopped Salad
- 1/2 head green cabbage
- 1/2 head romain lettuce
- 1/2 large english cucumber
- 3/4 cup cherry tomatoes
- 1 green bell pepper
- 1 cup frozen corn
- 1/3 cup parsley , finely chopped
- 1 large avocado
For the Chickpeas
- 2 (15oz) cans chickpeas , drained and rinsed
- 1 tbsp extra virgin olive oil
- 1 tsp sesame oil
- 1/2 tsp ground ginger
- 1/4 tsp garlic powder
- pinch of salt and pepper
- 1/4 cup extra virgin olive oil
- 1 tsp sesame oil
- 1/4 cup gluten-free soy sauce (or coconut aminos)
- 1 tbsp honey (or maple syrup to keep it vegan)
- 1/2 tsp ground ginger
- pinch of black pepper
- Preheat the oven to 400 degrees. Place the chickpeas on a large baking sheet, and drizzle with the olive oil and sesame oil. Then season with the ginger, garlic, salt, and pepper. Toss everything together to make sure that the chickpeas are coated.
- Bake for 30 minutes, until golden brown and crunchy. You may need to check them half way and shake the pan to move them around a bit.
- Prep the veggies by getting everything chopped. You are going to chop the cabbage, romaine, cucumber, and bell pepper into similar sized pieces. Add everything to a large mixing bowl, along with the halved tomatoes and chopped parsley. Set aside in the fridge to keep it cold.
- While the chickpeas are still cooking, you are going to prepare the corn. Preheat a skillet over medium heat. Add a tsp of olive oil, then add the frozen corn. Saute, stirring frequently for 2-3 minutes. Once the corn has warmed up, let it sit for at least 1-2 minutes at a time so that the corn has a chance to get char marks on it. Only stir it occasionally, for another few minutes. Once the corn has some black marks on it, remove it from the skillet and let it cool.
- Once the chickpeas are done roasting, take them out of the oven and let them cool slightly.
- To make the dressing, combine all of the dressing ingredients in a jar with a tight fitting lid. Give it a good shake for at least 30 seconds, and set aside.
- When you are ready to assemble the salad, add the corn and chickpeas to the chopped veggies. Then drizzle your desired amount of the dressing, and give everything a good toss. You want to make sure everything is coated with the dressing.
- When ready to serve, top with diced avocado.