Description
A vibrant and crunchy Bang Bang Chicken & Chickpea Shake-Up Salad featuring crispy spiced chickpeas, shredded chicken, fresh vegetables, and a zesty, nutty dressing. Perfect as a nutritious lunch or light dinner, this salad combines bold flavors and textures for a satisfying meal.
Ingredients
Scale
Chickpeas
- 400g can chickpeas
- 2 tsp vegetable oil
- ½ tsp curry powder
Main Salad
- 1 cooked chicken breast, shredded
- 1 medium carrot, cut into fine matchsticks or grated
- 125g red cabbage, finely shredded
- ½ red onion, finely sliced
- 75g sugar snap peas, sliced on an angle
- 1 tbsp toasted sesame seeds
Dressing
- 2 tbsp peanut, almond, or sunflower butter
- 1 tbsp soy sauce or tamari
- 2 tsp sesame oil
- 1 ball stem ginger, finely chopped, plus 1 tbsp syrup
- 2 limes, zested and juiced
- Pinch of salt
- 2 tbsp water
Instructions
- Prepare the chickpeas: Heat the oven or air fryer to 200°C (180°C fan) or gas mark 6. Drain and rinse the chickpeas, then place them in a bowl. Drizzle with vegetable oil, sprinkle curry powder, and season with salt. Toss well to coat the chickpeas evenly.
- Cook the chickpeas: Spread the chickpeas on a roasting tray or place them into the air fryer basket. Cook for 8-10 minutes until crispy and golden. Remove from heat and allow them to cool completely. Store in a sealed container if not using immediately.
- Make the dressing: In a small bowl, combine peanut, almond, or sunflower butter with soy sauce or tamari, sesame oil, finely chopped stem ginger and its syrup, lime zest, lime juice, a pinch of salt, and 2 tablespoons of water. Whisk until smooth and well combined.
- Assemble the salad: If packing for lunch, divide the dressing into two small containers. Layer the shredded chicken, carrot matchsticks, shredded red cabbage, sliced red onion, sugar snap peas, and toasted sesame seeds into a separate container in the order listed. Top with the crispy chickpeas.
- Serve and enjoy: When ready to eat, pour the dressing over the salad container, shake vigorously to coat all ingredients, and enjoy. If serving immediately, toss all salad ingredients together with the dressing in a large bowl until evenly coated.
Notes
- You can substitute the chicken breast with tofu or chickpea-only for a vegetarian option.
- Adjust the quantity of curry powder and lime juice according to your taste preference.
- The crispy chickpeas can be made ahead and stored in an airtight container for up to 3 days.
- Use gluten-free tamari to make this recipe gluten-free.
- For added spice, add a dash of chili flakes to the dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Air Frying
- Cuisine: Fusion
Keywords: Bang Bang Chicken Salad, Chickpea Salad, Crispy Chickpeas, Healthy Lunch, Nutty Dressing, Asian Inspired Salad
