Saturday, June 4, 2016

Chinese Chickpea Mason Jar Salad

This is a vegetarian version of the beloved Chinese Chicken Salad I used to eat in Los Angeles all the time. I've tried a few different versions but this is the best. I put it in a jar this time, it came out great, so I will write what I did so I don't forget.

Ingredients -- makes 3 4-cup jars of salad each

From: Pickles and Honey

for the roasted chickpeas:
  • two 15 oz. cans cooked chickpeas, rinsed and drained well (about 3 cups) (I made this with 1 can and it was fine)
  • 4 medium cloves garlic, minced
  • ¼ cup reduced sodium soy sauce
  • 4 teaspoons toasted sesame oil
  • 1 tablespoon chili sauce (or to taste)
for the dressing:
  • 4 tablespoons rice wine vinegar
  • 2 tablespoons reduced sodium soy sauce
  • 1½ tablespoons toasted sesame oil
  • 1 tablespoon coconut sugar
  • 1 clove garlic, finely minced
  • fine grain sea salt to taste
for the salad:
  • 6 cups shredded romaine lettuce
  • 1 cup shredded carrots
  • 1 cup bean sprouts
  • 1 cup snow peas, sliced lengthwise into thin strips
  • 3 scallions, thinly sliced
  • one 10.5 oz. can mandarin oranges, drained
  • ½ cup almonds, toasted and chopped
for topping:
  • black sesame seeds
  • crispy noodles (use rice noodles if gluten-free)

  1. Preheat the oven to 375 degrees F. Line a large rimmed baking sheet with parchment paper. In a mixing bowl, toss together all of the chickpea ingredients until evenly coated. Transfer them to the prepared baking sheet and spread them into an even layer. Don't worry about the extra liquid; it will thicken to form a sticky glaze. Bake for 25-30 minutes, stirring once half-way through. (These are very good, if in a rush you could just use chickpeas drained straight from the can.) 
  2. While the chickpeas bake, whisk together all of the dressing ingredients in a mixing bowl or glass jar. 
  3. Rip 3 squares of plastic wrap. In the center of each square, put 1/3 of the almonds, a small handful of crispy noodles, and some black sesame seeds. Wrap up into 3 airtight packets.  (you need to do this because these ingredients will get soggy if you put them in the jars with the vegetables)
  4. In 3 4-cup ziplock containers,  layer:
    1. dressing
    2. mandarin oranges 
    3. chick peas (cooled!)
    4. green onions
    5. carrots
    6. snow peas 
    7. lettuce
    8. put 1 of your plastic wrapped packets in the top of each salad. 
    9. close tightly, and refrigerate until needed
To serve, dump salad into mixing bowl, unwrap packet and pour ingredients on top, mix together, and be the envy of all your workmates!! 

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