Chickpea Edamame Mandarin Salad with Spicy Peanut Dressing
Ingredients
Salad
- 1 can (or 1 1/2 cups) chickpeas, drained and rinsed
- 1 cup shelled edamame
- 3 medium mandarin oranges, chopped
- 1 cup green cabbage, thinly sliced
- 1 cup red cabbage, thinly sliced
- 1 medium orange carrot, grated
- 1 medium purple carrot, shredded (or sub more orange carrot)
- 2 sweet mini red bell peppers, sliced
- 1 cup sugar snap peas, halved
- 1/4 cup scallions, chopped
- 1/4 cup cilantro, chopped
Spicy peanut dressing
- 2 heaping tbsp peanut butter
- 1/4 cup neutral oil
- 3 tbsp vinegar
- 2 tbsp soy sauce
- 1 tbsp sriracha
- 1/2 tbsp agave or maple syrup
- 2 tsp ginger, grated
- 1 tsp garlic powder
Sesame brittle
- 2/3 cup sesame seeds
- 1/4 cup agave
- 3 tsp toasted sesame oil
- 1/2 tbsp ginger, grated
- 1/2 tsp sea salt
Preparation
Combine all salad ingredients together in a large bowl and refrigerate while you prep the sauce and brittle.
Whisk together all the spicy peanut dressing ingredients until seamlessly combined and pour into the salad, then stir.
Preheat oven to 280°F and line a sheet pan with parchment paper.
Combine all the sesame brittle ingredients in a bowl until well incorporated, then evenly press onto the sheet pan in a thin layer.
Bake for 25 minutes, then remove from oven and let cool completely before breaking into small pieces.
Use the sesame brittle to top your salad and enjoy.
