These satay chickpeas are made with the same flavors as the chicken dish with a peanut dressing. But this dish also has plenty of veggies, legumes, and protein to create a nourishing meal.
Ingredients
- 150 g tricolor quinoa
- 1 large or 2 small carrots peeled and julienned or grated
- 1 red bell pepper thinly sliced
- ¼ red cabbage thinly sliced
- ⅓ green sweetheart cabbage thinly sliced
- 1 small cucumber deseeded and cut into 5mm (¼in) half-moons
- 150 g firm smoked tofu grated or crumbled
- 700 g chickpeas, from a can , drained and rinsed
- Salt and black pepper
FOR THE SAUCE
- 4 heaped tbsp crunchy or smooth peanut butter
- Thumb-sized piece of fresh ginger peeled and grated
- 3 garlic cloves
- 2 tbsp soy sauce or tamari
- 2 tbsp rice vinegar
- 1 tbsp agave or maple syrup
- 1 tbsp sesame oil
- 3–4 tbsp warm water plus more if needed
TO SERVE
- 70 g raw peanuts
- Small handful of fresh coriander leaves picked
- Lime wedges
- Red chili thinly sliced
- Sesame seeds
Instructions
- Cook the quinoa according to the packet instructions. You can add some stock powder for extra flavor here!
- Add all the sliced veggies to a large bowl, saving one or two bits of each on the side for garnish.
- Grate the tofu and add this, too, along with the cooked and cooled quinoa.
- In a blender cup, blend all the sauce ingredients together. Season to taste. Pour a third into the quinoa tofu mixture, tossing very well with your hands, then combine the rest with the chickpeas in another bowl.
- Gently toast the raw peanuts in a dry frying pan for 5–7 minutes, then roughly bash them while warm in a pestle and mortar with a medium pinch of salt. Taste and season to your liking.
- Divide into bowls or containers, then generously ladle the peanut butter chickpeas over the salad.
- Garnish with coriander, lime wedges, chill, the roasted and crushed peanuts, sesame seeds and the veggies you kept to the side.