Asian Peanut Noodle Slaw with Chickpeas






Serves 4

An Asian Peanut Noodle Slaw with Shredded Chicken recipe published in the April 2017 edition of Family Circle inspired me to create my own meatless version... although substitute 1 - 2 cups of shredded rotisserie chicken for the chickpeas, if you prefer.

Ingredients:
  • 4 ounces whole wheat linguine
  • 1/4 cup creamy peanut butter
  • 3 tablespoons rice vinegar
  • Juice from 1 small lime
  • 2 tablespoon sesame oil
  • 1 tablespoon fresh ginger, finely grated
  • 1 tablespoon packed brown sugar
  • 1 teaspoon Sriracha
  • 1 can chickpeas, rinsed and drained
  • 6 cups cabbage, finely shredded
  • 2 cups carrots, finely shredded
  • 1 yellow pepper, finely chopped
  • 1 bunch green onions, finely sliced
  • 1/2 bunch fresh cilantro
  • Salt and pepper to taste
  1. Cook linguine, according to package directions. Drain, rinse and set aside.
  2. Dressing: In a large bowl, whisk together peanut butter, rice vinegar, lime juice, sesame oil, ginger, brown sugar and Sriracha until smooth.
  3. Add linguine, chickpeas, cabbage, carrots, yellow pepper, salt and pepper; toss well.
  4. Place on individual plates and top with green onions and cilantro. Enjoy until completely eaten??


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