Ingredients
Equipment
Method
- Add the uncooked rice to a dry skillet over medium heat. Cook for 5–7 minutes, stirring frequently, until deeply golden and fragrant. Watch carefully near the end so it does not burn.
- Transfer the toasted rice to a plate and allow it to cool. Grind it in a spice grinder or mortar and pestle until it resembles coarse sand. It should retain a little texture rather than becoming a fine powder. Set aside.
- Whisk the lime juice, lime zest, tamari, maple syrup, minced lemongrass, chile, sesame oil, and ginger together in a small bowl. Taste. It should initially seem assertively limey, salty, spicy, and slightly sweet—the chickpeas and herbs will soften the intensity.
- Heat 1 tablespoon avocado or olive oil in a large skillet over medium-high heat. Add the chickpeas and sea salt. Cook for 4–5 minutes, stirring occasionally, until hot and lightly golden in spots.
- Use the back of a wooden spoon or a potato masher to gently crush approximately one-third of the chickpeas. Leave the remaining chickpeas mostly intact. This combination creates a satisfying, substantial texture while giving the dressing plenty of rough edges to cling to.
- Reduce the heat to medium-low. Add the remaining tablespoon of oil, minced lemongrass, garlic, and ginger. Cook for 60–90 seconds, stirring constantly, just until highly fragrant. Do not deeply brown the garlic or lemongrass.
- Remove the skillet from the heat. Immediately pour approximately two-thirds of the lime dressing over the warm chickpeas and toss thoroughly. Let stand for 5 minutes so the chickpeas absorb the dressing.
- Add the shallot, cilantro, mint, scallions, cucumber, optional cashews or peanuts, and 2 tablespoons of the toasted rice powder. Toss gently.
- Add as much of the remaining dressing as needed. Taste and adjust with additional lime juice for brightness, tamari or sea salt for savoriness, maple syrup for sweetness, or fresh chile for heat.
- Spoon into butter lettuce leaves or serve as a salad or bowl. Finish with another light sprinkling of toasted rice powder and fresh herbs. Serve immediately with lime wedges alongside.
Nutrition
Notes
Lemongrass: Remove tough outer layers and the woody upper stalk. Use only the tender inner portion and mince it very finely; large pieces stay fibrous.
Toasted rice: Toast until deeply golden and fragrant, then cool before grinding to a coarse sandy texture. Add 2 tablespoons to the salad and finish with more as desired. Keep it dry and separate for make-ahead portions.
Balance and texture: Crush about one-third of the chickpeas and leave the rest whole. Start with 1 teaspoon chile, increasing toward 2 teaspoons to taste. Maple syrup rounds out the lime and chile without making the salad a sweet dish.
Make ahead: Refrigerate the cooked chickpea mixture and dressing separately for up to three days. Add herbs, cucumber and toasted rice shortly before serving so their freshness and crunch remain.
Serving and labels: Serve in lettuce leaves or over rice cooked separately. Use gluten-free tamari when needed. Optional cashews add crunch and richness; omit them without changing the chickpea mixture.
