Asian Chickpea Salad

An Asian inspired chickpea salad that is bursting with flavour.

Serves: 3-4 as a side dish, 2 as a main meal

Prep Time: 10 min

Cooking Time: 10 min

Total: 20 min

Ingredients

1 tin chickpeas (19 oz), drained and rinsed

1 tbsp. sesame oil or sunflower oil
1 bunch green onions, chopped
2 cloves garlic, minced
1 tsp. fresh ginger, minced
1 large red pepper, sliced
1 can mandarin oranges (9 oz), drained
1/2 cup slivered almonds, toasted
2 tbsp. sesame seeds, toasted
2 tbsp soy sauce
2 tbsp seasoned rice vinegar

Directions

1. Place slivered almonds and sesame seeds on a baking sheet. Preheat oven to 400F and toast seed for 6-8 minutes, or until golden.
2. Heat oil in large nonstick pan over medium heat.  Add onions, garlic and ginger and cook for 3 minutes. Add chickpeas and red pepper.  Cook, stirring for about 5 minutes or until pepper is tender.
3. Scrape into large bowl and add mandarins, almonds and sesame seeds.  Stir to combine.
4. Whisk together soy sauce and rice vinegar, and drizzle over the chickpea mixture. Toss well and serve immediately.  
5. If preparing salad in advance, add mandarin oranges, toasted almonds, sesame seeds and dressing just before serving.

Adapted from lcbo.ca