Crunchy Chickpea Salad

Preparation time 20 minutes 

Serves 2 – 4 persons

Ingredients 

• Boiled Chickpea 2 cups or Canned Chickpea 2 cups

• Scallions 3 to 4 julienne

• Kale ½ bunch 

• Orange segments peeled and deseeded about 1 cup or more 

• Cornstarch 1 to 2 tbsp 

• Sesame seeds 1 tbsp 

• Ginger root ½” julienne

• Brown Sugar 1 tbsp

• Olive oil 2 to 3 tbsp 

• Soy Sauce 4 tbsp 

• Rice wine Vinegar 1 tbsp 

• Lemon juice 1 to 2 tbsp 

• Orange Juice ¼ cup (optional)

• Salt and Pepper to taste 

• Chili flakes ½ tbsp (optional)

Method 

1. Toss the kale leaves with soy sauce, orange juice and some salt. Keep aside. This helps the kale leaves to soften and absorb some of the soy flavor. 

2. In a bowl, toss boiled chickpea with some corn flour.

3. Over medium heat, heat oil in skillet and add ginger along with 2 tbsp of soy sauce and vinegar. When the soy sauce starts to thicken and caramelize, add the chickpea and mix all the ingredients well. 

4. Continue tossing the chickpea in the skillet until corn flour is completely cooked and the chickpea becomes crunchy, about 7 to 10 minutes. 

5. At this time, add the scallions and mix. Turn off the stove. Do not cover the skillet as the crunchy chickpea may get soggy.

6. In a salad bowl, toss the kale leaves, orange segments and chick pea with brown sugar and lemon juice. Before tossing the leaves in the salad, remember to drain the excess liquid. Adjust seasoning. 

7. Sprinkle roasted sesame seeds before serving.