VNiceFood

The Chopped Thai-Inspired Chickpea Salad I Make Every Week — 20 Min

The Chopped Thai-Inspired Chickpea Salad I Make Every Week — 20 Min
Prep
20 min
Total
20 min
Serves
4
Calories
265 kcal
Carbs
37.80 g

Ingredients

  • 1 red bell pepperdiced
  • 1 cupshredded carrots ((from the bag))
  • 1/2 small head of red cabbagechopped ((about 2-3 cups shredded cabbage))
  • 1 15 ounce canchickpeas ((rinsed and drained))
  • 1/2 cupcilantro ((finely chopped))
  • 1/4 cupgreen onion ((finely chopped))
  • 1 jalapeñoseeded and diced
  • 1/4 cuppeanut butter
  • 1 tablespoonfreshly grated ginger
  • 1 clovegarlic ((minced))
  • 1 tablespoonlime juice or rice vinegar
  • 2 tablespoonslow sodium soy sauce or coconut aminos
  • 1-2 teaspoonsyellow curry powder
  • 1/4 teaspoonred cayenne pepper
  • 1/4 teaspoonground turmeric
  • 3-4 tablespoonswarm water ((to thin dressing))
  • —Extra cilantro
  • —Sliced green onion
  • 1/4 cuproasted cashews or peanuts

Instructions

  1. 1

    In a large bowl, add red bell pepper, carrot, cabbage, chickpeas, cilantro, green onion and jalapeño.

  2. 2

    In a small bowl, mix together the dressing ingredients: peanut butter, ginger, garlic, lime juice or vinegar, soy sauce or coconut aminos, curry powder, cayenne pepper, and turmeric. Mix to combine. Add water to thin to make a dressing like consistency that’s easily pourable.

  3. 3

    Taste and add salt and pepper, as necessary.

  4. 4

    Pour dressing over salad and mix well to combine.

  5. 5

    Garnish with roasted cashews and cilantro. Serves 4.