Who doesn’t love a crisp crunchy salad now the weather is turning sunny and warm? In this a salad I used fresh vegetables and prepared them but you can use many of the prepared vegetables that are available at the grocery stores. You could also buy a prepared coleslaw mix instead of the carrots and cabbage.
Most of the time to make this recipe is in the prepping of the vegetables the dressing is quickly made in a blender. If you know a head of time the cashews can also be soaked overnight.
While the cashews are soaking for the 40 minutes you can prep all the salad.
Vegan Maple Sriracha Chickpea Salad
Prep time
Cook time
Total time
Author: Ripe-Life
Recipe type: Salad
Cuisine: Mediterranean
Serves: 4
Ingredients
- For the Spicy Lemon Cashew Dressing:
- ¼ cup cashews
- ½ cup hot water (reserve 2 tbsp after draining)
- 1 tbsp olive oil
- 3 tbsp lemon juice
- 1 clove garlic
- ¼ tsp red pepper flakes
- ¼ tsp smoked paprika
- Maple Sriracha Chickpeas
- 15 ounce can of chickpeas (garbanzo beans) or 2 ½ cups of cooked
- 2 tbsp aquafaba (chickpea water)
- 1 small red onion diced
- 1 tbsp coconut oil
- 2 tbsp sriracha sauce
- 1 tbsp maple syrup
- 1 tbsp soya sauce
- Salt and pepper to taste
- Salad Bowl
- A head of Boston lettuce
- 1 green pepper sliced cut into small julienne strips
- ½ English cucumber cut into small julienne strips
- 1 large carrot cut into small julienne strips or shredded
- 2 cups shredded green cabbage
- 8 radishes cut into small julienne strips
- a bunch green onions sliced
Instructions
- For the Spicy Lemon Cashew Dressing:
- Place the cashew nuts in the hot water and leave to soak for 40 minutes.
- Drain the cashews remembering to save 2 tbsp of water.
- Place all ingredients in a small blender the reserved water as well. Blend until smooth.
- Set aside.
- Salad Bowl
- While the cashews are soaking we can prepare the vegetables for the salad bowl.
- Place the prepared vegetables and lettuce in a large salad bowl. Toss so the vegetables are mixed.
- Arrange all salad ingredients in a large bowl.
- Maple Sriracha Chickpeas
- Drain the can of chickpeas reserving 2tbsp of the aquafaba. Place chickpeas in a large bowl.
- Place sriracha sauce, maple syrup, soya sauce, salt and pepper in a small bowl and mix together.
- Pour sauce over chickpeas making sure all chickpeas are coated.
- In a large cast iron skillet melt the coconut oil when hot, add the onions and sauté until fragrant and translucent over medium heat, not browned.
- Add the coated chickpeas, leave in skillet without turning over for about 3 minutes. Then turn. Cook chickpeas until the liquid is cooked down and chickpeas are coated in mixture about another 3 minutes.
- You need to watch that chickpeas don’t stick to skillet.
- Remove from heat and let sit for 5 minutes.
- Divide salad into individual bowls and place chickpeas on top.
- Drizzle in the Spicy Lemon Cashew Dressing
- Enjoy.
