1/2 cup soy sauce
Mix in 1 teaspoon peanut butter
and 1/2 teaspoon prepared brown mustard
1 tablespoon vinegar of choice
1 tablespoon orange marmalade
1/2 teaspoon chili garlic paste
1 garlic clove, smashed and microdiced
1/4 cup finely diced loud onion
1 teaspoon toasted sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon grated ginger
couple dashes fish sauce (optional)
pinch of sugar to taste
grinds of pepper to taste
Mix and dump over one can of rinsed and drained chickpeas.
Chill for an hour, good to go.
Really good with an avocado tomato onion salad, or any other rough chop salad, as a snack or just an interesting small side dish.
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