Chinese Chickpea Salad - The Wild Vegans

Ingredients

• 1 tbsp. sesame oil
• 3 cups cooked chickpeas (or two 15oz cans, rinsed and drained)
• 3 tbsp. gluten-free tamari (use coconut aminos to be soy-free)
• 4 cups shredded napa cabbage (about 1 small head)
• 1 cup shredded red cabbage
• 1 cup grated carrots (3 or 4 large carrots)
• 1 cup toasted sliced almonds
• 1/2 cup sliced green onions (green and white parts)
• One 10oz can mandarin oranges (preferably packed in juice, not syrup), rinsed and drained
• One 8oz can sliced water chestnuts, rinsed, drained, and cut in half
• Crispy rice crackers, crumbled
• 1/2 cup rice vinegar
• 2 tbsp. sesame oil
• 2 tbsp. maple syrup
• 1 tbsp. white soy miso (or chickpea miso)
• 2 tsp. freshly grated ginger