Thai Chickpea Salad
This Thai Chickpea Salad is a refreshing and nutritious dish packed with flavors.
Equipment
- Mixing bowl
- Chopping Knife
Ingredients
For the Salad
- 1 can Canned Chickpeas drained and rinsed
- 1 medium Red Bell Pepper chopped
- 2 medium Carrots shredded
- 1 medium Cucumber diced
- 2 cups Red Cabbage shredded
- 3 stalks Green Onions sliced
For the Dressing
- ¼ cup Creamy Peanut Butter
- 2 tablespoons Lime Juice
- 2 tablespoons Soy Sauce or Tamari
- 1 tablespoon Maple Syrup or Honey
- 1 tablespoon Rice Vinegar
- 1 teaspoon Fresh Ginger minced
- 2 cloves Fresh Garlic minced
- 1 teaspoon Sriracha or Red Pepper Flakes to taste
- 1 tablespoon Toasted Sesame Oil
- 2 tablespoons Water or Non-Alcohol Alternative
- ¼ cup Dry Roasted Peanuts chopped
Instructions
- In a mixing bowl, combine the chickpeas, red bell pepper, carrots, cucumber, red cabbage, and green onions.
- In another bowl, whisk together the peanut butter, lime juice, soy sauce, maple syrup, rice vinegar, ginger, garlic, sriracha, sesame oil, and water.
- Pour the dressing over the salad and toss to combine.
- Top the salad with chopped peanuts and serve.
Notes
You can add more vegetables or adjust the dressing ingredients according to your taste.