A fresh and delicious vegan Chinese Chicken Salad—a plant-based spin on the asian-inspired dish found on many restaurant menus. Instead of chicken we're using the beloved protein-packed chickpea! Enjoy!
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Appetizer, dinner, Salad
Cuisine: asian
Servings: 4
Calories: 262kcal
Author: Michelle Cehn
Ingredients
Salad
3cupsshredded Napa cabbage
1cupthinly sliced purple cabbage
1cupshredded carrots
1canchickpeasdrained and rinsed
3green onionswhite and green parts sliced into thin rounds
1cupfresh cilantroroughly chopped
1cupmandarin oranges in juicejuice drained
⅓cupslivered almondstoasted
1teaspoonblack sesame seedsoptional
Dressing
⅓cupsoy sauce
¼cupgranulated sugar
3tablespoonstoasted sesame oil
2tablespoonsrice vinegar
½teaspoonground ginger
½teaspoongarlic powder
Instructions
In a large serving bowl, add the Napa cabbage, purple cabbage, carrots, chickpeas, green onions, and cilantro and mix well.
In a small bowl, add all dressing ingredients and whisk together vigorously until fully combined.
Drizzle dressing evenly across the salad, mix well, and top with mandarin oranges, toasted almond slivers, and black sesame seeds. Serve and enjoy!
Notes
This salad is best enjoyed fresh since the purple cabbage will turn the chickpeas purple over time. If you'd like to prep it in advance, keep the dressing separate from the salad until you're ready to eat it.