Asian Spring(roll) Salad with Chickpeas - JB

JBergner

Michelle Tahoe

subheading: For the roasted chickpeas:

two 15 oz. cans cooked chickpeas, rinsed and drained well (about 3 cups)

4 medium cloves garlic, minced

¼ cup reduced sodium soy sauce

1 teaspoons toasted sesame oil

1 tablespoon sweet/hot chili sauce ( I like Trader Joe's)

subheading: For the dressing:

4 tablespoons rice vinegar

2 tablespoons reduced sodium soy sauce

2 teaspoons toasted sesame oil

1 tablespoon maple syrup or coconut sugar

1 teaspoon garlic powder

fine grain sea salt to taste

subheading: For the salad:

3 to 4 cups shredded Romaine lettuce

2 cups arugula

2 mandarin oranges, peeled and separated into segments

5 to 6 cups of the following vegetables--your choice

1 cup shredded red cabbage

1 cup shredded carrots

1 cup blanched asparagus, cut into 1" pieces

1 cup snow peas, sliced diagonally

1 cup red pepper, thinly sliced

3 scallions, thinly sliced

4 radishes, thinly sliced

Optional toppings

½ cup sliced almonds, toasted if desired

black sesame seeds

wonton wrappers cut into strips and toasted at 400° for 3 to 4 minutes

Directions at copymethat.com

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