This vegan sesame chickpea salad is made with fresh, crunchy vegetables like cabbage, edamame, carrots and mandarin oranges, plus an Asian-inspired sesame ginger vinaigrette and a crunchy sesame brittle! It's flavorful, easy to make and SO delicious.
- 1 1/2 cups chopped napa cabbage
- 1 1/2 cups chopped purple cabbage
- 1 cup shredded carrot
- 1 cup thinly sliced snow peas
- 3/4 cup shelled edamame
- 1 yellow bell pepper, thinly sliced
- 5 mandarin oranges, peeled & halved
- 1 14.5 oz can chickpeas, drained and rinsed
- 1/4 cup finely chopped scallions
- 2 tbsp chopped cilantro
Sesame Miso Dressing:
- 2 tbsp mild white miso
- 2 tbsp low sodium tamari or soy sauce
- 1/3 cup sesame oil
- 3 tbsp rice vinegar
- 1/2 tbsp sriracha
- 2 tsp coconut sugar
- 1/2 tsp ground ginger
- 1/2 tsp garlic powder
- 3/4 cup unhulled white sesame seeds
- 2 tbsp agave syrup
- 1 tsp sesame or olive oil
- 1/2 tsp ground ginger
- 1/4 tsp fine grain kosher salt
- Preheat oven to 275˚F and line a quarter sheet pan with parchment paper.
- Add all ingredients for sesame brittle to a small bowl. Stir until evenly coated. Spread onto the baking sheet in an even, thin layer. Bake for 24-26 minutes, then remove from oven and let cool completely before breaking up into small shards.
- Add tamari and miso to a small mixing bowl and whisk well. If the miso paste isn't incorporating, use the back of a spoon to break up the clumps. Add in remaining dressing ingredients and whisk until smooth.
- Add all of the salad ingredients to a large mixing bowl. Pour dressing over the vegetables and toss well to coat. Top with sesame brittle and enjoy.
Topping: If you don't want to make the sesame brittle, feel free to toss in a handful of cashews or another nut for some crunch!
Brittle: to speed up the cooling process for the brittle, transfer to the freezer for 10-15 minutes.
Make ahead: this salad actually tastes better after it has a while to sit so the vegetables can soak up the flavor of the sesame ginger dressing. You can make the base of the salad a few hours or day ahead of time, but we suggest waiting to add the brittle until just before serving so it doesn't get soggy.
Storage: after about a day and a half, this salad gets pretty soggy, so if you're storing for longer than 24 hours, we suggest waiting to add the dressing until just before serving.
Add a protein: this salad is actually quite filling, but to make it a truly full meal, add your favorite protein!
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Oven
- Cuisine: Asian American
- Serving Size:
- Calories: 571
- Sugar: 30.3 g
- Sodium: 590 mg
- Fat: 25.2 g
- Carbohydrates: 74.4 g
- Fiber: 18.8 g
- Protein: 19.3 g
Keywords: sesame chickpea salad