I always used to get the that salad when I went to Applebees back before I stopped eating meat. I remember it was so satisfying because of the crunchy chow mein noodles.
Luckily, those noodles are indeed vegan so the only thing I had to do was replace the chicken with chickpeas! I think it works really well.
My recipe is also like 1000 calories less than the original Oriental chicken salad at Applebees. My copycat version is around 440 calories per serving, and has around 300mg of sodium compared to a whopping 1,690mg of sodium in the restaurant version.
For the chickpeas, I use canned chickpeas and just drain them. You don’t need to cook them additionally since they are already cooked.
For the Asian salad base
The base of the salad is just the pre-made garden salad packs that you can find at any supermarket. Of course, if you wanted to you could also make your own salad. It’s a combination of iceberg or romaine lettuce, sliced carrots, and thinly sliced red cabbage.
For the Asian salad dressing
I used the Restaurant Style Asian Sesame dressing from Aldi in this recipe. There are a couple of other brands that make a similar style dressing that would probably work just as well.
Other Ingredients for the Asian salad
Slivered almonds! You can find them in the baking aisle. We add a handful of slivered almonds to each salad. You can leave them out if you want or are allergic.
We serve this salad for dinner with some vegan garlic toast. If I remember correctly it is served with garlic breadsticks at Applebees.
Other Vegan Chickpea Salad Recipes You May Like
If you like this Asian salad recipe with chickpeas, check out some of the other chickpea salad ideas here on Instant Veg!
- Vegan Chickpea Salad Sandwich (Vegan Tuna Sandwich)
- Vegan Chickpea Salad with Apples, Carrots, and Onions
- Southwest Ranch Chickpea Salad
- Easy Bell Pepper and Carrot Chickpea Salad
- Asian Salad with Tofu and Sesame Dressing
Vegan Asian Chickpea Salad
- 1 15oz can chickpeas
- 2 12oz bags garden salad
- 6 Tbsp Asian dressing
- 1 cup sliced almonds
- 1 cup chow mein noodles
- Drain the chickpeas. Add garden salad mix to each plate and add the toppings: sliced almonds, chow mein noodles, chickpeas (about ¼ cup per salad), and dressing.