Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dress

• servings: 4 servings
• total time: 20 minutes

Ingredients

For the salad:

1 red bell pepper, diced

1 cup shredded carrots (from the bag)

1/2 small head of red cabbage, chopped (about 2-3cups shredded cabbage)

1 (15 ounce) can chickpeas, rinsed and drained

1/2 cup cilantro, finely chopped

1/4 cup finely chopped green onion

1 jalapeño, seeded and diced

For the curry peanut butter dressing:

1/4 cup peanut butter

1 tablespoon freshly grated ginger

1 clove garlic, minced

1 tablespoon lime juice or or rice vinegar

2 tablespoons low sodium soy sauce or coconut aminos

1-2 teaspoons yellow curry powder

¼ teaspoon red cayenne pepper

¼ teaspoon ground turmeric

3-4 tablespoons warm water, to thin dressing

Salt and freshly ground black pepper, to taste

To garnish:

Extra cilantro

Sliced green onion

1/4 cup roasted cashews or peanuts

Directions

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

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. Taste and add salt and pepper, as necessary.

Pour dressing over salad and mix well to combine. Garnish with roasted cashews and cilantro. Serves 4.

Nutrition

• Calories: 265 kcal
• Total Fat: 9.5 g
• Saturated Fat: 1.8 g
• Total Carbohydrate: 37.8 g
• Dietary Fiber: 8.3 g
• Total Sugars: 4.1 g
• Protein: 10.1 g