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Rice Noodle Salad with Chili Chickpeas

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Rice Noodle Salad with Chili Chickpeas

The perfect rice noodle salad with chili chickpeas recipe with a picture and simple step-by-step instructions.

  • 120 g Canned chickpeas
  • 2 tsp Chilli powder
  • 120 g Rice noodles
  • 4 tbsp Coconut milk
  • 1 tbsp Almond butter
  • 1 tbsp Salt
  • 1 tbsp Pepper
  • 1 tbsp Chinese spice preparation
  • 1 Hot peppers
  • 0,5 Avocado
  1. Put the chickpeas with a little oil and the chilli powder in a frying pan and roast over a low heat. Put aside.
  2. Put the rice noodles in a bowl. Boil water in the kettle and pour it over the rice noodles. Soak rice noodles for 7-8 minutes. Then rinse with cold water and cut into small pieces with kitchen scissors.
  3. Put the coconut milk, almond butter and spices in a bowl. Chinese spice mixes are available in every supermarket.
  4. Finely chop the peppers and avocado and add to the bowl. Add rice noodles and chickpeas and mix everything well.
  5. Enjoy with a spoon or chopsticks.
Dinner
European
rice noodle salad with chili chickpeas

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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