A great way to incorporate one of Saskatchewan’s great pulses.
Serves 10
One 540 mL (19 oz) can cooked chickpeas, drained and rinsed well
2 tbsp oil, such as coconut
10 cups very finely sliced cabbage
1 large or 2 medium carrots, grated
½ a red onion, very thinly sliced
½ cup chopped fresh cilantro
½ cup chopped fresh mint leaves (stems removed)
2/3 cup toasted blanched unsalted peanuts or cashews
Dressing
3 tbsp brown rice wine vinegar or regular rice wine vinegar
3 tbsp light soy sauce
2 tbsp maple syrup
1 tbsp sesame oil
¼ tsp chili flakes
Heat a cast iron or heavy skillet over medium heat. Add the oil and then the rinsed chickpeas and saute about 7 minutes until the chickpeas start to crisp. Transfer to a bowl and let cool.
In a large bowl, combine the cabbage, carrots, red onion, cilantro, mint and peanuts. Toss well.
Meanwhile, whisk together the rice wine vinegar, soy sauce, maple syrup, sesame oil and chili flakes. Pour over the salad and add the chickpeas. Toss well and serve.
Can be made an hour ahead of serving. Chill until ready to serve.
