Get ready to tantalize your taste buds with the ultimate quick and healthy Asian-inspired salad that's about to become your new obsession! This Sesame Ginger Chickpea Salad is not just a recipe – it's a flavor explosion that combines the nutty richness of chickpeas, the crisp freshness of vegetables, and a mind-blowing sesame-ginger dressing that will make your palate dance with joy. In just 10 minutes, you'll create a restaurant-worthy dish that's packed with protein, bursting with flavor, and so easy that even novice cooks can master it like a pro!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 1/4 cup red bell pepper, diced
- 1/4 cup cucumber, diced
- 1/4 cup green onions, sliced
- 2 tablespoons sesame oil
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame seeds
Instructions
- Begin by thoroughly draining and rinsing the canned chickpeas under cold running water. Pat them dry using clean paper towels to remove excess moisture.
- Prepare the fresh vegetables by finely dicing the red bell pepper into small, uniform cubes approximately 1/4 inch in size. Similarly, dice the cucumber and slice the green onions thinly.
- In a medium mixing bowl, combine the drained chickpeas, diced red bell pepper, cucumber, and sliced green onions.
- Create the dressing by whisking together sesame oil, freshly grated ginger, and soy sauce in a separate small bowl until well combined and emulsified.
- Pour the prepared sesame-ginger dressing over the chickpea and vegetable mixture, gently tossing to ensure all ingredients are evenly coated.
- Sprinkle sesame seeds over the salad, gently folding them into the mixture to distribute evenly.
- Cover the salad and refrigerate for 15-20 minutes to allow flavors to meld together, though serving immediately is also acceptable.
- Before serving, give the salad a final gentle toss and adjust seasoning with additional soy sauce or sesame oil if desired.
Tips
- For maximum flavor, use freshly grated ginger instead of pre-ground – the difference is incredible!
- Pat your chickpeas completely dry to ensure they absorb the dressing perfectly and maintain a great texture.
- Let the salad rest in the refrigerator for 15-20 minutes before serving to allow the flavors to meld together.
- For extra crunch, consider toasting your sesame seeds lightly in a dry pan before sprinkling them over the salad.
- This salad is incredibly versatile – try adding grilled tofu or chicken for a more substantial meal.
- Use low-sodium soy sauce if you're watching your salt intake, and adjust seasoning to taste.
- For a spicy kick, add a few drops of sriracha or red pepper flakes to the dressing.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 8g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
