This is a very wholesome recipe with nice Thai freshness coming from the ginger, lemongrass and lime. The roasted chickpeas add a nice bite while the dressing is sweet and zingy!
- 2 red onions (slice finely)
- 3 cloves of garlic (chop very small)
- 1.5 inch cube of fresh ginger (chop small)
- 2 sticks of lemongrass (is very fibrous so use sharp knife and chop into tiny pieces)
- 1/2 a small pineapple diced
- 200g (2 cups) of sugar snap peas
- 110g (1 cup) of bean sprouts
- 2 medium carrots sliced
- 1 small pack of baby sweetcorn chopped
- 1 small red chilli finely chopped
- 1 can of chickpeas
- 4 spring onions finely chopped
- 4 tbsp of sesame seeds
- Juice of 2 limes
- 6 tbsp of Braggs / soy / tamari sauce
- 2 tbsp rice wine vinegar
- 3 tbsp of honey or agave syrup
- 2 pinches of salt
- Preheat oven to 180C (350F, Gas Mark 4).
- Drain and rinse chickpeas and place on a non stick baking tray. Roast in the oven for 20 minutes.
- Meanwhile gather and dice your veggies and pineapple.
- Place chili, red onion and garlic in to a wok and saute for 3-5 minutes with a little water.
- Add in lemongrass and cook for a further two minutes before tossing in beansprouts, sugar snaps, sweet corn and carrot.
- Whisk together your dressing and add it to the wok along with the pineapple.
- Leave to heat through for 5 minutes stirring as it cooks over a medium to high heat.
- Serve sprinkled with sesame seeds, spring onions and roasted chickpeas along with a little fresh coriander.