Stir-Fried Burmese Tea Leaf Salad with Crispy Chickpeas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Burmese tea leaf salad stir-fried with crunchy roasted chickpeas and fresh herbs for a unique texture and flavor. This Asian-inspired vegetarian recipe (vegan), ready in about 20 minutes, pairs fermented tea leaves (Lahpet), cooked chickpeas, peanuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 10 min Cook: 10 min Serves 3 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp sesame oil in a wok or large skillet over medium-high heat until shimmering.
  2. Step 2: Add 3 minced garlic cloves and 2 small thinly sliced shallots, stir-frying for 2 minutes until fragrant and slightly golden.
  3. Step 3: Toss in 1 cup cooked chickpeas and 2 tbsp crushed dried shrimp; stir-fry for 3-4 minutes until chickpeas are crispy and coated.
  4. Step 4: Add 1 cup fermented tea leaves (Lahpet) and 1/2 tsp salt, stirring continuously for 2 minutes to combine flavors.
  5. Step 5: Remove from heat and stir in 1/4 cup roasted peanuts, 2 tbsp lime juice, 1/4 cup chopped fresh cilantro, and 1 finely chopped green chili for brightness and crunch.
  6. Step 6: Serve immediately as a salad or side dish with rice.

Frequently asked questions

How long does Stir-Fried Burmese Tea Leaf Salad with Crispy Chickpeas take to make?

Total time is about 20 minutes (10 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 Stir-Fried Burmese Tea Leaf Salad with Crispy 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 fermented tea leaves (lahpet) from drying out.

Can I substitute ingredients in Stir-Fried Burmese Tea Leaf Salad with Crispy 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 Stir-Fried Burmese Tea Leaf Salad with Crispy Chickpeas for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Stir-Fried Burmese Tea Leaf Salad with Crispy Chickpeas vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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