A versatile and flavorful plant-protein slaw featuring crispy roasted chickpeas, tender edamame, fresh vegetables, and a zesty sesame dressing. The recipe is approximate, allowing for adjustments to taste.
1. **Roast Chickpeas:** Toss cooked chickpeas with olive oil, smoked paprika, cumin, and salt. Spread them on a baking sheet and roast at 200C / 400F for 25 to 30 minutes, or until crispy.
2. **Prepare Salad:** While chickpeas are roasting, finely shred the cabbage, grate the carrot, chop the green onions, and fresh cilantro. Cook shelled edamame if not already.
3. **Make Dressing:** In a small bowl, whisk together sesame oil, coconut aminos, rice vinegar (or lime juice), honey (or maple syrup), grated fresh ginger, and a splash of water to thin, if needed.
4. **Assemble Slaw:** In a large bowl, combine the shredded cabbage, roasted chickpeas, cooked shelled edamame, grated carrot, chopped green onions, and fresh cilantro.
5. **Dress and Serve:** Pour the sesame dressing over the slaw mixture and toss everything together well. Let the slaw sit for 10 to 15 minutes to allow the flavors to meld and develop before serving. For extra crunch, consider adding sesame seeds or peanuts on top.
