Chifa-style Shor Nakhod

Ingredients

In this Chifa adaptation, we infuse the traditional Afghan Shor Nakhod with the vibrant flavors of Chifa cuisine. We incorporate ingredients like soy sauce, lime juice, ginger, and toasted sesame seeds to create a fusion dish that combines the best of Afghan and Peruvian-Chinese flavors. We alse have the original recipe for Shor nakhod, so you can check it out.

• 2 cups (400g) cooked chickpeas 2 cups (400g) cooked chickpeas
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 1 small red onion, thinly sliced 1 small red onion, thinly sliced
• 2 scallions, thinly sliced 2 scallions, thinly sliced
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon grated fresh ginger 1 tablespoon grated fresh ginger
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro
• 1 tablespoon toasted sesame seeds 1 tablespoon toasted sesame seeds
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 34g, 6g
• Protein: 9g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the cooked chickpeas, red bell pepper, yellow bell pepper, red onion, and scallions.
2. 2.
   In a separate small bowl, whisk together the soy sauce, lime juice, sesame oil, grated ginger, salt, and pepper.
3. 3.
   Pour the dressing over the chickpea mixture and toss gently to combine.
4. 4.
   Sprinkle with chopped cilantro and toasted sesame seeds.
5. 5.
   Allow the salad to marinate in the refrigerator for at least 30 minutes before serving.
6. 6.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Chickpeas — If using canned chickpeas, make sure to rinse them thoroughly before using to remove any excess sodium.
• Soy sauce — Opt for low-sodium soy sauce if you prefer a less salty flavor profile.
• Lime juice — Freshly squeezed lime juice is recommended for the best flavor.

Tips & Tricks

• For added crunch, you can sprinkle some crushed peanuts or crispy fried noodles on top of the salad before serving.
• Feel free to customize the salad by adding other vegetables such as shredded carrots or cucumber.
• If you prefer a spicier kick, add a dash of sriracha or chili flakes to the dressing.
• Make a larger batch of the dressing and keep it refrigerated for up to a week to use as a versatile Asian-inspired dressing for other salads or stir-fries.
• To enhance the flavors, allow the salad to marinate for a longer time, up to overnight.

Serving advice

Serve the Chifa-style Shor Nakhod as a refreshing side dish alongside grilled meats or as a light lunch on its own. It pairs well with steamed rice or quinoa for a more substantial meal.

Presentation advice

Garnish the salad with a sprig of fresh cilantro and a sprinkle of toasted sesame seeds to add visual appeal. Serve it in a vibrant bowl or on a bed of lettuce to make it even more enticing.