Asian Chicken or Chickpea Salad
Though I am a vegan 99 percent of my time I still make meat or fish dishes for my hubby 2 to 3 times a week. This combo dish caters both our dietary needs! You can either choose to add cooked chicken pieces or chickpeas. It is up to you if you want to keep it veggie or not. We made them both!
Servings 2
Calories 428kcal
Ingredients
For the salad:
- 1 cup carrot julienned
- 1/2 cup bell pepper chopped
- 1/2 cup cucumber chopped
- 1 cup cooked chicken pieces or chickpeas
- 1/2 cup spring onion chopped
- 2 cups Chinese cabbage chopped
- 2 tablespoon sesame seeds
For the dressing:
- 1 clove garlic minced
- 1 teaspoon fresh grated ginger
- 2 tablespoons sesame oil or olive oil
- 1/2 lime/lemon juice only (use less if using lemon)
- 1 Thai chili pepper or jalapeno finely chopped (or chili paste)
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup/honey
- black pepper
- sea salt
Instructions
- Combine all dressing ingredients. Whisk until well combined.
- Combine salad ingredients, top with sesame seeds (if using) and drizzle with dressing.
Notes
Take-along tip: add Chinese cabbage on top and keep dressing in a separate container.