5 from 36 votes
Crunchy Salad with firecracker Chickpeas and Peanut sauce
This Crunchy Salad pairs fresh chopped greens, carrot, bell pepper, and zucchini with spicy firecracker-seasoned chickpeas and a creamy peanut sauce. The chickpeas are cooked in a mix of hot sauce, sriracha, vinegar, and sugar, thickened to coat well. Garnishes of cilantro and peanuts add extra texture and flavor to the vibrant salad.
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
Servings:
4
Calories:
244 kcal
Course:
Salad
Cuisine:
Fusion
Ingredients
For the Salad:
- lettuce or other crunchy greens, chopped
- carrot grated or thinly sliced
- red bell pepper thinly sliced
- zucchini thinly sliced, or cucumber
- cilantro or scallions for garnish, chopped
- peanuts optional, for garnish
- 1 recipe peanut sauce
- peanut sauce
For the firecracker chickpeas:
- 15 oz chickpeas drained (save the aquafaba for meringue) or 1.5 cups cooked, canned
- 1/2 tsp neutral cooking oil generic cooking oil
- 1/4 tsp salt depends on if chickpeas were salted, or to taste
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic powder
- 1 tsp cornstarch or other starch
- 1 tbsp hot sauce such as frank's hot sauce
- 1.5 tsp sriracha or other asian chile garlic sauce
- 1.5 to 2 tbsp rice vinegar
- 2 to 3 tbsp raw sugar or brown sugar or other
- 2 tbsp water
Instructions
- Chop up the veggies, toss and place in serving bowl.
- In a skillet, add the chickpeas, oil, salt, cayenne, garlic and mix well. Cook over medium heat for a minute. Add cornstarch and mix to coat.
- Add the sauces, vinegar, water, sugar and mix well. Cook until the sauce thickens, stir occasionally. 4 to 5 minutes. Taste carefully and adjust heat and sweet if needed.
- Cool slightly, add to the salad bowl.
- Make the peanut sauce. Adjust consistency to preference for the dressing by adding more or less water. or add some coconut milk
- Drizzle the salad with peanut sauce, cilantro or scallions and serve.
- Alternatively, add a few tbsp more water to the firecracker chickpeas during cooking and use the firecracker sauce to dress the salad.
- For variation, use kale, greens, other veggies. Use lentils to make firecracker lentils.
Cup of Yum
Notes
- If hot sauce or sriracha isn't available, blend vinegar, cayenne, garlic, lime juice, paprika, and salt to create a spicy homemade substitute.
- Chickpeas can be drained from cans or cooked from dry; save aquafaba for other uses like meringue.
- Use fresh chopped cilantro or scallions for garnish to enhance aroma and freshness.
- Adjust peanut sauce thickness by adding water or coconut milk to your preference before serving.
Nutrition Information
Calories
244kcal
(12%)
Carbohydrates
33g
(11%)
Protein
11g
(22%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Sodium
619mg
(26%)
Potassium
664mg
(14%)
Fiber
8g
(32%)
Sugar
12g
(24%)
Vitamin A
6540IU
(131%)
Vitamin C
54.2mg
(60%)
Calcium
74mg
(7%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 244
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 11g | 22% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 619mg | 26% |
| Potassium | 664mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
| Vitamin A | 6540IU | 131% |
| Vitamin C | 54.2mg | 60% |
| Calcium | 74mg | 7% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.