Satay Chickpea Crunch Salad
Ingredients
Satay sauce
- 4 tbsp peanut butter
- 3 tbsp light soy
- Handful coriander
- 1 tsp chopped garlic
- 1 tsp chopped red chillies
- Juice of 1 lime
- Thumb size of grated ginger
Salad
- 500g drained weight chickpeas
- Roughly 1/4 white cabbage
- 2 celery sticks
- 2 spring onions
- 1/2 cucumber
- 150g edamame
- 1 large carrot
- Handful pomegranate seeds
Garnish
- crispy onions and chilli oil
Preparation
Mix all the satay sauce ingredients together in a bowl.
Chop the white cabbage, celery, spring onions, cucumber, and carrot into bite-sized pieces.
Drain and rinse the chickpeas.
Combine the chickpeas, chopped vegetables, edamame, and pomegranate seeds in a large bowl.
Pour the satay sauce over the salad and toss to coat evenly.
Garnish with crispy onions and chilli oil before serving.
Tips
Use good quality chickpeas to improve the dish.
