Servings: 6

For the roasted chickpeas: subheading: For the roasted chickpeas:
two 15 oz. cans cooked chickpeas, rinsed and drained well (about 3 cups) two 15 oz. cans cooked chickpeas, rinsed and drained well (about 3 cups)
4 medium cloves garlic, minced 4 medium cloves garlic, minced
¼ cup reduced sodium soy sauce ¼ cup reduced sodium soy sauce
1 teaspoons toasted sesame oil 1 teaspoons toasted sesame oil
1 tablespoon sweet/hot chili sauce ( I like Trader Joe's) 1 tablespoon sweet/hot chili sauce ( I like Trader Joe's)
For the dressing: subheading: For the dressing:
4 tablespoons rice vinegar 4 tablespoons rice vinegar
2 tablespoons reduced sodium soy sauce 2 tablespoons reduced sodium soy sauce
2 teaspoons toasted sesame oil 2 teaspoons toasted sesame oil
1 tablespoon maple syrup or coconut sugar 1 tablespoon maple syrup or coconut sugar
1 teaspoon garlic powder 1 teaspoon garlic powder
fine grain sea salt to taste fine grain sea salt to taste
 
For the salad: subheading: For the salad:
3-4 cups shredded Romaine lettuce 3 to 4 cups shredded Romaine lettuce
2 cups arugula 2 cups arugula
2 mandarin oranges, peeled and separated into segments 2 mandarin oranges, peeled and separated into segments
 
5-6 cups of the following vegetables--your choice 5 to 6 cups of the following vegetables--your choice
1 cup shredded red cabbage 1 cup shredded red cabbage
1 cup shredded carrots 1 cup shredded carrots
1 cup blanched asparagus, cut into 1" pieces 1 cup blanched asparagus, cut into 1" pieces
1 cup snow peas, sliced diagonally 1 cup snow peas, sliced diagonally
1 cup red pepper, thinly sliced 1 cup red pepper, thinly sliced
3 scallions, thinly sliced 3 scallions, thinly sliced
4 radishes, thinly sliced 4 radishes, thinly sliced
 
Optional toppings Optional toppings
½ cup sliced almonds, toasted if desired ½ cup sliced almonds, toasted if desired
black sesame seeds black sesame seeds
wonton wrappers cut into strips and toasted at 400° for 3-4 minutes wonton wrappers cut into strips and toasted at 400° for 3 to 4 minutes

Before Class: Allow 30 to 40 minutes
Prepare your mise en place by assembling all ingredients and washing all vegetables.
Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
Prepare the roasted chickpeas. In a mixing bowl, toss together all of the sauce ingredients along with the chickpeas, until evenly coated. Transfer them to the prepared baking sheet and spread them into an even layer. Don't worry about the extra liquid; it will thicken to form a sticky glaze. Bake for 20 minutes, stirring once half-way through. When chickpeas are finished, stir once more to distribute glaze. Set aside.
While the chickpeas bake, whisk together all of the dressing ingredients in a mixing bowl or glass jar. Set aside.
Slice and chop your desired vegetables, putting them into a large bowl as you work.
During Class: subheading: During Class:
Using a mandolin will be demonstrated in class to shred cabbage, slice radishes, and shred carrots. Techniques for slicing red pepper and scallions will also be shown in class. Preparing the wonton strips will be shown in class.
Finish up your salad in class by adding the warm chickpeas to the bowl and toss with the vegetables. Pour the dressing over all and toss once more.
Plate the salad onto individual plates and add the optional toppings. Serve immediately.

You can sub out any veggies that you wish keeping to the Asian theme such as blanched broccoli or green beans, Napa cabbage, Asian greens, etc. You can use packaged pre-shredded veggies to save time, such as carrots, cabbage, and lettuce. You could use canned mandarin oranges if fresh ones are not in season. If you are not serving immediately, wait until the last minute to add the wonton strips.  You can sub out any veggies that you wish keeping to the Asian theme such as blanched broccoli or green beans, Napa cabbage, Asian greens, etc. You can use packaged pre-shredded veggies to save time, such as carrots, cabbage, and lettuce. You could use canned mandarin oranges if fresh ones are not in season. If you are not serving immediately, wait until the last minute to add the wonton strips.
Servings: 6  Servings: 6
Amount per serving: Calories 201, Total Fat 4g, Saturated Fat 0.5g, Cholesterol 0mg, Sodium 801mg  Amount per serving: Calories 201, Total Fat 4g, Saturated Fat 0.5g, Cholesterol 0mg, Sodium 801mg
Total Carbohydrate 46.3g Dietary Fiber 8.8g Total Sugars 11.8g Protein 9.6g Vitamin D 0mcg  Total Carbohydrate 46.3g Dietary Fiber 8.8g Total Sugars 11.8g Protein 9.6g Vitamin D 0mcg
Calcium 108mg Iron 4mg Potassium 621mg  Calcium 108mg Iron 4mg Potassium 621mg