Thai-Inspired Chickpea Salad
1/2 ounce dried, unsweetened coconut (1/4 cup)
2 tablespoons peeled and coarsely chopped ginger
2 green onions
1 teaspoon mellow white miso
1/2 cup vegetable broth
1 tablespoon vegan sugar or agave nectar
1/4 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
1/2 red bell pepper, seeded and diced
1 small jalapeno chile, stemmed, seeded and finely diced (add more
or less to taste)
1/2 cup peeled and diced cucumber
1 rib celery, diced
1/2 cup fresh pineapple, cubed
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 (roots removed!), 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.
Servings: 6
Nutrition Facts
Nutrition (per serving): 178 calories, 32 calories from fat, 3.8g total
fat, 0mg cholesterol, 116.6mg sodium, 350.1mg potassium, 29.3g
carbohydrates, 7.5g fiber, 8.5g sugar, 8.1g protein, 3.1 points.
Source
Author: Susan Voisin
Source: FatFree Vegan Kitchen
In Vino Veritas,
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