Peanut Noodle Salad with Chickpeas by Observe us for extra vegan recipe inspir…

Peanut Noodle Salad with Chickpeas🌱 by cookingforpeanuts

👉 Observe us sveganfood for extra vegan recipe inspiration 💚🌱

Components
✅Serves 2
✅½ 15-ounce can chickpeas (3/four cup), drained and rinsed
✅1 medium cucumber (about 12 ounces, ideally English)
✅¾ teaspoon salt, plus extra for seasoning
✅Three ounces dried noodles
✅1/Three cup roasted peanuts
✅1 ½ teaspoons crushed pink pepper

✅For the Peanut Sauce:
Three tablespoons pure peanut butter
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 ½ teaspoons maple syrup
1 teaspoon chili garlic sauce
1 garlic clove
1 teaspoon water

✅Chili oil to style
✅¼ cup thinly sliced scallions

✅Place the chickpeas right into a medium bowl and refrigerate.
✅Utilizing a meat tenderizer, the aspect of a cleaver knife, or your fist, smash the cucumber till it splits in half lengthwise. Slice crosswise into bite-size items. Place the items right into a bowl and toss with ¾ teaspoon salt. Put aside.
✅Prepare dinner the noodles as per packet instructions. Put aside.
✅Place the peanuts and crushed pink pepper onto a big chopping board and finely chop. Put aside.
✅In a medium bowl, add the peanut butter, soy sauce, rice vinegar, maple syrup, chili garlic sauce, and 1 teaspoon water. Grate the garlic into the bowl utilizing a microplane or high quality grater. Combine till clean. Put aside.
✅Take away the smashed cucumbers from the bowl and drain. Switch them to a big bowl. Add the chickpeas, peanut sauce, chopped peanuts and crushed pink pepper, and blend to include. Add the chili oil to style. Serve with the noodles. Garnish with scallions.