Crispy Noodle Salami Crack Salad
Forget Crispy Rice… there’s a new noodle in town! And it’s spectacular.
The salad is filled with crunchy vegetables, delicious soft salami and creamy chickpeas, whose combination just is a party with every bite.  Add the crispy Noodles, and you get that next level flavor and crunch.Â
The dressing, light, bright and a tangy vinaigrette that packs a punch. The whole recipe is a winner salad that is my go to for pot lucks and guests.Â
Ingredients
RECIPE:
For the Crispy Noddles:
2 packages of Ramen Noodles
2 tsp. Smoked paprika
3 tbsp. Oil
1 tbsp. Sugar
Pinch of salt
For the salad
1.5 cups shredded balls green cabbage
1 cup shredded purple cabbage
1/2 cup shredded carrots
2-3 stalks green scallions, diced
1 cucumber, diced
Half a large red onion, diced
1 bunch fresh parsley, chopped
1 container (1.5 cups) @goldentastesalad chickpeas
1 salami, diced into small bite size pieces
For the Dressing:
2 large lemons, juiced
2 tbsp. Red wine vinegar
1/4 cup silan (date syrup) – you can sub with honey or maple syrup
1.5 tbsp. Toasted sesame oil
3 tbsp. Sweet teriyaki sauce
1 tsp. Salt
1 tsp. Black pepper
1 tsp. Garlic powder
3 tbsp. Toasted sesame seeds
Instructions
For the crispy noodles:Â
Cook noodles for a few minutes till soft in boil water. Remove and drain into a large bowl.Â
Add the paprika, oil and sugar and mix well.Â
Place on a  1/2 baking sheet lined with parchment and bake on 400F for 20 minutes.
Remove and let cool. Chop with a knife before adding to top of saladÂ
For the salad: add all the ingredients into a large bowl.Â
For the dressing: whisk all the ingredients together and then dress salad. Can last in fridge for 2 weeks if tightly sealed.Â