Peanut Noodle Salad with Chickpeas
Ingredients
- 1/2 15-ounce can chickpeas (3/4 cup), drained and rinsed
- 1 medium cucumber (about 12 ounces, preferably English)
- 3/4 teaspoon salt, plus more for seasoning
- 3 ounces dried noodles
- 1/3 cup roasted peanuts
- 1 1/2 teaspoons crushed red pepper
- Chili oil to taste
- 1/4 cup thinly sliced scallions
Peanut sauce
- 3 tablespoons natural peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 1/2 teaspoons maple syrup
- 1 teaspoon chili garlic sauce
- 1 garlic clove
- 1 teaspoon water
Preparation
Place the chickpeas into a medium bowl and refrigerate.
Using a meat tenderizer, the side of a cleaver knife, or your fist, smash the cucumber until it splits in half lengthwise. Slice crosswise into bite-size pieces. Place the pieces into a bowl and toss with 3/4 teaspoon salt. Set aside.
Cook the noodles as per packet directions. Set aside.
Place the peanuts and crushed red pepper onto a large cutting board and finely chop. Set aside.
In a medium bowl, add the peanut butter, soy sauce, rice vinegar, maple syrup, chili garlic sauce, and 1 teaspoon water. Grate the garlic into the bowl using a microplane or fine grater. Mix until smooth. Set aside.
Remove the smashed cucumbers from the bowl and drain. Transfer them to a large bowl. Add the chickpeas, peanut sauce, chopped peanuts and crushed red pepper, and mix to incorporate. Add the chili oil to taste. Serve with the noodles. Garnish with scallions.
