Asian Chickpea Salad

Servings 4
Author Debi


  • 3 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • ½ teaspoon garlic-chili paste
  • 2 15 ounce cans chickpeas, drained and rinsed
  • 1 medium cucumber chopped
  • 1 red pepper seeded and chopped
  • 1 cup frozen corn defrosted


  1. Combine hoisin sauce, soy sauce, and garlic-chili paste in a small glass jar with a tight-fitting lid or in a small bowl. Shake or stir to combine. Set aside.
  2. Combine remaining salad ingredients in a large serving bowl. When ready to serve, drizzle with dressing and gently toss to combine.

Recipe Notes

Makes 4 servings for lunch or dinner and several servings for potluck