This Asian Chickpea Salad is bringing all the must haves: texture, flavor, heartiness and perfect for a quick and tasty lunch; a fantastic 10-minute meal. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.
- ¼ cup + 2 Tablespoons red onion, fine dice
- 1 cup Rainbow Blend Veggie Mix *
- 1 – [ 15.5 oz. can ] chickpeas, drained and rinsed
- ¾ medium gala apple, small dice *
Asian Sauce Ingredients:
- 2 Tablespoons almond butter
- 1 Tablespoon tahini
- 2 Tablespoons rice vinegar
- 1 teaspoon distilled white vinegar
- 1 Tablespoon tamari *
- 2 ½ teaspoons minced ginger
- 1 teaspoon maple syrup
- 1 teaspoon garlic powder
- Make the Asian Sauce by placing all the sauce ingredients into a small bowl and whisking to combine, set aside.
- Rinse and drain the chickpeas, shake off any excess water. Place the chickpeas into a large bowl, roughly mash, then add all the remaining Salad Ingredients, mix to evenly distribute the ingredients.
- Pour the Asian Sauce over the mixture, gently toss. Taste test for flavor. Add more seasoning, if needed. Let stand for 5 minutes to allow the spices and herbs to activate. Served immediately at room temperature. Refrigerate any leftovers.
*Rainbow Blend Veggie Slaw Mix: This is a slaw mix consisting of the following shredded vegetables: broccoli, carrots, red cabbage, kohlrabi, and cauliflower. You can typically find this veggie slaw mix in the refrigerated veggie section in most national grocery stores with the other slaw mixes. If you can’t find this specific one, you can pretty much use any slaw mix you wish with cabbage and carrots, etc. They all work great.
*Apple: We used three-fourths of an unpeeled gala apple. You can use any sweet apple you wish.
*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
*Serving: 3 to 4
*Storage: Refrigerate, use within 5 days.