This Rainbow Chickpea Salad is a dream summer side. Packed with bright, fresh flavors it’s a crowd-pleaser and easy to customize depending on what veggies you have on hand!
I love grabbing a premade chickpea salad from the grocery store deli when I need a simple side or quick lunch. But instead of heading to the store, I decided to make this easy recipe at home! Whether you use this as a side along a grilled protein this summer, or meal prep the recipe to have for a quick snack or lunch, I know you are going to love it!
And while I used red bell pepper, cucumber celery, and red onion for this particular recipe, the dish really is customizable! Feel free to use any veggies or herbs you have on hand that you need to put to use.
Ingredients:
Canned Chickpeas
Red Bell Pepper
Cucumber
Celery
Red Onion
Fresh Cilantro Leaves
Fresh Dill
Extra Virgin Olive Oil
White Balsamic Vinegar
Lemon Juice
Smoked Paprika
Cayenne
Kosher Salt
Freshly Ground Black Pepper
Step-by-Step:
Step One: Combine the Ingredients
In a large bowl, combine all of the ingredients and toss until well combined.
Step Two: Chill the Salad
Cover and refrigerate to marinate for at least 2 hours; best if marinated overnight.
Step Three: Serve and Enjoy!
Before serving, taste and add more salt, if desired. This salad keeps in the fridge for up to 5 days.
Recipe FAQs:
How long does this need to marinate?
The salad should marinate for at least two hours but ideally overnight!
Does this recipe work for meal prep?
Absolutely! This lasts in the fridge for up to 5 days and only gets better as it continues to marinate.
Can I swap in other vegetables?
Yes! Feel free to swap in whatever veggies or herbs you have on hand.
I hope you enjoy this Rainbow Chickpea Salad! Comment below what you pair with it or veggies you add to it!
These Gochujang Peanut Veggie Noodles will be ready in less than 30 minutes and bring all the flavor to your dinner table.
If you have my latest cookbook, Dinner Tonight, you know how much I love gochujang! This fermented Korean chile paste adds instant flavor to any dish and I cannot get enough of it. The gochujang plus a variety of other pantry staples come together with a few fresh ingredients to make an out-of-this-world sauce.
Once your sauce is made, you will simply cook your ramen according to package directions then toss in the sauce with a few veggies! Speaking of ramen, be sure to check out my notes below on the best kind to use. Once your noodles, sauce, and veggies are all incorporated, simply top with your preferred garnishes, and dinner is served.
Ingredients:
Coconut Aminos
Creamy Peanut Butter
Coconut Sugar
Toasted Sesame Oil
Gochujang Chili Paste
Lime Juice
Rice Vinegar
Low-Sodium Vegetable Broth
Avocado Oil
Shallot
Garlic
Fresh Ginger
Salt
Brown Rice Ramen Noodles: See Note
Shredded Red Cabbage
Snow Peas
Shelled Edamame
Plus, a few items for serving!
Step-by-Step:
Step One: make the Sauce base
In a small bowl, whisk together the coconut aminos, peanut butter, coconut sugar, toasted sesame oil, gochujang, lime juice, rice vinegar, and vegetable broth. Set aside.
Step Two: Finish the Sauce
In a large skillet, heat the avocado oil over medium heat. Once hot, add the shallot, garlic, and ginger. Sauté until fragrant, about 2 minutes. Carefully pour in the gochujang sauce and stir to combine. Bring to a simmer and cook for 2 minutes. Reduce the heat to low and allow to simmer very gently while you cook your ramen.
Step Three: Cook the Ramen Noodles
Cook the ramen al dente according to package instructions. Reserve 1 cup of pasta water, drain the noodles then add them directly to the saucepan. Increase the heat to medium. Using tongs, toss the noodles in the sauce rapidly, adding pasta water in ¼ cup increments until the sauce is glossy and coats the noodles.
Step Four: Add the Veggies
Add in the cabbage, peas, and edamame. Toss to combine, continuing to add pasta water as needed, until the veggies are completely incorporated. The steam from the noodles will cook them slightly but still keep a little crunch.
Step Five: Serve and Enjoy!
Serve immediately. Distribute into bowls and top with peanuts, Thai basil, green onions, and red pepper flakes if using.
Recipe FAQ:
I can’t have peanut butter, is there another option?
You could swap in cashew butter instead!
What’s gochujang?
Gochujang is a fermented Korean chile paste adds instant flavor to recipes. Note that gochujang is often made with a small bit of wheat to help the paste firm up, making it a little difficult to find a gluten-free option, but the Coconut Secret brand, which is made with coconut aminos, can be found online and at various grocers.
What type of noodles should i USE?
Overall, we found two 3 oz. pucks (for a total of 6 oz.) of brown rice ramen worked best after lots of testing! We tested this with three kinds of ramen and they really vary widely on how much sauce they soak up. For example, normal ramen noodles ended up with way too much pasta vs. sauce.
I hope y’all love these Gochujang and Peanut Veggie Noodles as much as I do! Comment below once you try this recipe!
In a small bowl, whisk together the coconut aminos, peanut butter, coconut sugar, toasted sesame oil, gochujang, lime juice, rice vinegar, and vegetable broth. Set aside.
In a large skillet, heat the avocado oil over medium heat. Once hot, add the shallot, garlic, and ginger. Sauté until fragrant, about 2 minutes. Carefully pour in the gochujang sauce and stir to combine. Bring to a simmer and cook for 2 minutes. Reduce the heat to low and allow to simmer very gently while you cook your ramen.
Cook the Ramen Noodles:
Cook the ramen al dente according to package instructions. Reserve 1 cup of pasta water, drain the noodles then add them directly to the saucepan. Increase the heat to medium. Using tongs, toss the noodles in the sauce rapidly, adding pasta water in ¼ cup increments until the sauce is glossy and coats the noodles.
Add the Veggies:
Add in the cabbage, peas, and edamame. Toss to combine, continuing to add pasta water as needed, until the veggies are completely incorporated. The steam from the noodles will cook them slightly but still keep a little crunch.
Serve and Enjoy:
Serve immediately. Distribute into bowls and top with peanuts, Thai basil, green onions, and red pepper flakes if using.
Notes
Noodle Note: We tested this with three kinds of ramen and they really vary widely on how much sauce they soak up! For example, normal ramen noodles ended up with way too much pasta vs. sauce. Then we tried brown rice ramen and it worked much better! Overall, we found two 3 oz. pucks works best but each brand varies on the size so take note!
These Gochujang Peanut Veggie Noodles will be ready in less than 30 minutes and bring all the flavor to your…
