Indonesian Chickpea Salad

Instructions

1. 1

   Rinse and drain the chickpeas, then set aside.

   Tip: Use a fine-mesh strainer to remove excess water.

2. 2

   In a blender or food processor, combine the sesame oil, soy sauce, lime juice, ginger paste, chili flakes, palm sugar, salt, and black pepper.

   Tip: Blend until smooth, scraping down the sides of the blender as needed.

3. 3

   Add the blended dressing to the chickpeas and stir to combine.

   Tip: Let it sit for 5-10 minutes to allow the flavors to meld.

4. 4

   In a large bowl, combine the chickpeas, peanuts, red onion, cucumber, tomato, bell pepper, and coriander leaves.

   Tip: Toss gently to combine, being careful not to bruise the vegetables.

5. 5

   Stir in the blended dressing and toss to coat the salad.

   Tip: Adjust the seasoning as needed, adding more lime juice or soy sauce if desired.

6. 6

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to develop.

   Tip: This will help the salad to hold its shape and the flavors to meld together.

7. 7

   Just before serving, garnish with additional coriander leaves if desired.

   Tip: Serve chilled, garnished with a sprinkle of peanuts and a dollop of yogurt if desired.