Along with being just plain delicious, this healthy salad is a lesson in synergy: when vitamin C–rich fruits like mandarin oranges and strawberries are eaten with greens and nuts, they help to make the iron in the latter ingredients more bioavailable. 

Martha Stewart Living, January/February 2022

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Credit: Ryan Liebe

Recipe Summary

prep:
40 mins
total:
45 mins
Servings:
6
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Ingredients

Cashew-Chickpea Crunch
Salad

Directions

Instructions Checklist
  • For the Cashew-Chickpea Crunch: Preheat oven to 425°F. In a bowl, whisk together cashew butter, olive oil, miso, tamari, and ginger. Add chickpeas, cashews, and sesame seeds; toss to combine. Spread in an even layer on a rimmed baking sheet. Roast, stirring occasionally, until crunchy and golden, 13 to 15 minutes. Let cool completely.

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  • For the Salad: Meanwhile, in a large bowl, whisk together vinegar, ginger, sesame oil, and olive oil. Season with salt and pepper. Add cabbage, radishes, and cilantro; toss to coat. Fold in mandarins and season. Serve salad topped with chickpea crunch.

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