Credits: Vegan Richa


For the Salad:

  • Chopped lettuce or other crunchy greens
  • Grated or thinly sliced carrots
  • thinly sliced red bell pepper
  • thinly slices zucchini or cucumber
  • chopped cilantro or scallions for garnish
  • peanuts for garnish optional
  • 1 recipe Peanut sauce

For the firecracker chickpeas:

  • 15 oz (425.24 g) can chickpeas drained (save the aquafaba for meringue) or 1.5 cups cooked
  • 1/2 tsp (0.5 tsp) oil
  • 1/4 tsp (0.25 tsp) salt or to taste depends on if chickpeas were salted
  • 1/4 tsp (0.25 tsp) cayenne
  • 1/4 tsp (0.25 tsp) garlic powder
  • 1 tsp cornstarch or other starch
  • 1 tbsp hot sauce such as frank’s hot sauce
  • 1.5 tsp sriracha or other asian chile garlic sauce
  • 1.5 to 2 tbsp rice vinegar
  • 2 to 3 tbsp raw sugar or brown sugar or other
  • 2 tbsp water


  • Chop up the veggies, toss and place in serving bowl.
  • In a skillet, add the chickpeas, oil, salt, cayenne, garlic and mix well. Cook over medium heat for a minute. Add cornstarch and mix to coat.
  • Add the sauces, vinegar, water, sugar and mix well. Cook until the sauce thickens, stir occasionally. 4 to 5 minutes. Taste carefully and adjust heat and sweet if needed.
  • Cool slightly, add to the salad bowl.
  • Make the peanut sauce. Adjust consistency to preference for the dressing by adding more or less water. or add some coconut milk
  • Drizzle the salad with peanut sauce, cilantro or scallions and serve.
  • Alternatively, add a few tbsp more water to the firecracker chickpeas during cooking and use the firecracker sauce to dress the salad.
  • For variation, use kale, greens, other veggies. Use lentils to make firecracker lentils.