Thai Chickpea Salad
Author: Clean Eating Online
- ½ ounce dried, unsweetened coconut (1/4 cup)
- 2 tablespoons peeled and coarsely chopped ginger
- 2 green onions
- 1 teaspoon mellow white miso
- ½ cup vegetable broth
- 1 tablespoon vegan sugar or agave nectar
- ¼ teaspoon tamarind concentrate (or omit and add extra lime juice)
- 1 teaspoon soy sauce
- 3 cups cooked chickpeas (or canned, drained and rinsed)
- 2 teaspoons fresh lime juice
- ½ red bell pepper, seeded and diced
- 1 small jalapeno chile, stemmed, seeded and finely diced (add more or less to taste)
- ½ cup peeled and diced cucumber
- 1 rib celery, diced
- ½ cup fresh pineapple, cubed
- Sea salt to taste
- toasted cashews (optional)
- In a dry skillet, toast the coconut just until it becomes fragrant and starts to turn off-white. Stir constantly and be careful not to burn. Set aside to cool.
- Once the coconut is cool, put it into the blender along with the ginger, the white parts of the green onions, miso, vegetable broth, sugar, tamarind concentrate, and soy sauce. Blend until well-combined. Pour into a saucepan and add the drained chickpeas. Bring to a simmer and cook for 2 minutes. Remove from heat, add the lime juice, and refrigerate to cool completely.
- Thinly slice the green onion tops and add them, the other vegetables, and the pineapple to the chickpeas and toss well to combine. Add salt and additional lime juice to taste. Refrigerate to chill thoroughly (tastes best if allowed to chill for at least 4 hours). Serve atop greens garnished with toasted cashews.
Calories: 178 Fat: 3 g Carbohydrates: 29 g Sugar: 8 g Sodium: 116 mg Fiber: 7 g Protein: 1 g