RecipeCastle

The Chopped Thai-Inspired Chickpea Salad I Make Every Week

The Chopped Thai-Inspired Chickpea Salad I Make Every Week
Prep
20 min
Total
20 min
Serves
4
Calories
265 kcal
Protein
10.10 g
Carbs
37.80 g
Fat
9.50 g

Ingredients

  • 1Red Bell Pepper
  • 1 cupShredded Carrots
  • 1/2 small headRed Cabbage
  • 1 (15 ounce) canChickpeas
  • 1/2 cupCilantro
  • 1/4 cupGreen Onion
  • 1Jalapeño
  • 1/4 cupPeanut Butter
  • 1 tablespoonFreshly Grated Ginger
  • 1 cloveGarlic
  • 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
  • —Salt and Freshly Ground Black Pepper
  • —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. Taste and add salt and pepper, as necessary.

  3. 3

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