Vegan Chickpea and Arugula Salad with Tangy Peanut Sriracha Dressing

Name: Vegan Chickpea and Arugula Salad with Tangy Peanut Sriracha Dressing
Prep time: 15 h
Total time: 15 h
Cuisine: Asian
Ingredients: 4 cups arugula, washed and dried; 1 can (15 oz) chickpeas, drained and rinsed; 1 medium cucumber, thinly sliced; 1/2 cup cherry tomatoes, halved; 1/2 cup red bell pepper, thinly sliced; 1/4 cup red onion, thinly sliced; 1/4 cup chopped fresh cilantro (optional); 1/4 cup chopped fresh mint (optional); 1/4 cup roasted, unsalted peanuts, coarsely chopped; 1/4 cup creamy natural peanut butter (unsweetened); 2 tablespoons rice vinegar; 1 tablespoon low-sodium soy sauce or tamari (gluten-free if desired); 1 tablespoon fresh lime juice; 1 tablespoon maple syrup or agave nectar; 1 tablespoon sriracha or other hot sauce (adjust to taste); 2 cloves garlic, minced; 1 teaspoon fresh ginger, minced; 2-3 tablespoons warm water (to adjust consistency); Salt, to taste

7 steps

Prep:15h

Treat your taste buds to the perfect blend of fresh and zesty with our vegan chickpea and arugula salad, drizzled in a mouthwatering homemade peanut sriracha dressing. Packed with protein and vibrant vegetables, this salad is not only satisfying but also incredibly nutritious. Learn how to create this easy-to-make dish that's ideal for a light lunch or as a unique side at your next dinner party. Say goodbye to boring salads, and embrace a culinary adventure with our guide to crafting this delightful vegan masterpiece.

Updated at: Thu, 17 Aug 2023 09:05:18 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories289.1 kcal (14%)

Total Fat14.7 g (21%)

Carbs30.9 g (12%)

Sugars10.4 g (12%)

Protein12.8 g (26%)

Sodium581 mg (29%)

Fiber8 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Salad

4 cupsarugula

washed and dried

1 x 15 ozcan chickpeas

drained and rinsed

1cucumber

medium, thinly sliced

½ cupcherry tomatoes

halved

½ cupred bell pepper

thinly sliced

¼ cupred onion

thinly sliced

¼ cupfresh cilantro

chopped, optional

¼ cupfresh mint

chopped, optional

¼ cuproasted unsalted peanuts

coarsely chopped

Peanut Sriracha Dressing

¼ cupcreamy natural peanut butter

unsweetened

2 tablespoonsrice vinegar

1 tablespoonlow-sodium soy sauce

or tamari, gluten-free if desired

1 tablespoonfresh lime juice

1 tablespoonmaple syrup

or agave nectar

1 tablespoonsriracha

or other hot sauce, adjust to taste

2cloves garlic

minced

1 teaspoonfresh ginger

minced

2 tablespoonswater

warm, to adjust consistency

salt

to taste

Instructions

Step 1

In a large mixing bowl, combine the arugula, chickpeas, cucumber, cherry tomatoes, red bell pepper, red onion, and chopped fresh cilantro and mint, if using. Set aside.

Step 2

To prepare the peanut sriracha dressing, combine the peanut butter, rice vinegar, soy sauce, lime juice, maple syrup, sriracha, minced garlic, and minced ginger in a small bowl or a jar with a tight-fitting lid.

Step 3

Whisk the dressing ingredients together or shake the jar until everything is well combined. Gradually add warm water to the dressing, a tablespoon at a time, until you reach your desired consistency. Taste and adjust the seasonings with salt as needed.

Step 4

Pour the peanut sriracha dressing over the salad and toss until all the ingredients are evenly coated.

Step 5

Let the salad sit for 10-15 minutes, allowing the flavors to meld and the arugula to soften slightly.

Step 6

Before serving, sprinkle the chopped roasted peanuts on top of the salad.

Step 7

Serve immediately, or store leftovers in an airtight container in the refrigerator for up to 2 days. Enjoy!