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Asian-inspired chickpea salad (v, lf)

Easy to make if you have a food processor, and low fuss even if you don't.
Vegan and high raw.
Serves 4.

Original post (with pictures) here.

1 medium zucchini
1 small carrot
1/4 white cabbage
1 small apple (I used a Pink Lady variety)
1 bunch coriander, roughly chopped
2 cups cooked chickpeas
1 tbsp soy sauce
1 tbsp kecap manis (or another of soy sauce and add a little more agave)
1 tsp mirin (rice vinegar)
1 tsp agave (or palm sugar)

1. If you have a food processor, grate the zucchini, carrot, cabbage and apple using the grater attachment. If you don't have a food processor, finely chop the cabbage and then grate the zucchini, carrot and apple manually.
2. Place the shredded vegetables and apple, chopped coriander, and chickpeas in a large bowl.
3. In a small bowl, combine the soy sauce, kecap manis, mirin and agave. Mix to combine and then pour over the salad and stir through.
4. Serve cold.