Sautéed Burmese Tea Leaf Salad with Crunchy Chickpeas
A vibrant Burmese salad featuring fermented tea leaves tossed with crunchy roasted chickpeas and fresh vegetables, delivering a unique balance of earthy, tangy, and crunchy textures. This asian-inspired salads (vegetarian, gluten free) ready in about 25 minutes pairs fermented Burmese tea leaves (lahpet), cooked chickpeas, sesame oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup fermented Burmese tea leaves (lahpet)
- 1 cup cooked chickpeas
- 2 tbsp sesame oil
- 3 cloves garlic cloves, minced
- 2 medium shallots, thinly sliced
- 1 tbsp dried shrimp, crushed (optional)
- 1/4 cup chopped peanuts
- 1 tbsp toasted sesame seeds
- 2 tbsp chopped fresh cilantro
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1/2 tsp chili flakes
- 1 cup thinly sliced cabbage
- 1 medium thinly sliced tomato
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tablespoons of sesame oil in a skillet over medium heat. Add 3 minced garlic cloves and 2 thinly sliced shallots, sautéing for 2-3 minutes until fragrant and lightly golden.
- Step 2: Add 1 cup cooked chickpeas to the skillet and cook for 5 minutes, stirring occasionally until chickpeas are crisp and golden.
- Step 3: Remove skillet from heat and stir in 1/2 cup fermented Burmese tea leaves, 1 tablespoon crushed dried shrimp (if using), 1/4 cup chopped peanuts, and 1 tablespoon toasted sesame seeds until well combined.
- Step 4: In a large mixing bowl, combine 1 cup thinly sliced cabbage and 1 medium thinly sliced tomato. Add the sautéed tea leaf mixture.
- Step 5: Dress the salad by stirring in 2 tablespoons lime juice, 1 tablespoon fish sauce, 1/2 teaspoon chili flakes, and 2 tablespoons chopped fresh cilantro. Toss thoroughly to coat all ingredients.
- Step 6: Serve immediately as a refreshing, textured salad with a balance of umami and tang.
Frequently asked questions
How long does Sautéed Burmese Tea Leaf Salad with Crunchy Chickpeas take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Burmese Tea Leaf Salad with Crunchy Chickpeas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked chickpeas from drying out.
Can I substitute ingredients in Sautéed Burmese Tea Leaf Salad with Crunchy Chickpeas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Burmese Tea Leaf Salad with Crunchy Chickpeas for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Burmese Tea Leaf Salad with Crunchy Chickpeas vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
