Go Back Email Link
–+ servings

Ginger Sesame Chickpea Chopped Salad

No ratings yet
Print Recipe Pin Recipe
Servings 4

Ingredients
  

  • 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

Dressing

  • 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

Instructions
 

  • 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.
Tried this recipe?Let us know how it was!