Crunchy Salad with firecracker Chickpeas and Peanut sauce
Crunchy Salad with firecracker Chickpeas. Easy chickpeas tossed in firecracker sauce served over salad and Peanut sauce dressing. Vegan Gluten-free Recipe Free of Dairy, egg, soy, gluten, grain, yeast.
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.
If you don't have hot sauce and or sriracha, make your own by blending 3 tbsp vinegar, 1 to 2 tsp cayenne or to taste, 2 to 3 cloves of garlic, 1 tsp lime juice, 1/2 tsp parika, 1/8 tsp salt into a smooth puree and use.Calories based on one serving