Chopped Thai-Inspired Chickpea Salad

ambitiouskitchen.com

Dakshina

subheading: For the salad:

1 red bell pepper, diced

1 cup shredded carrots (from the bag)

½ small head of red cabbage, chopped (about 2 to 3cups shredded cabbage)

1 (15 ounce) can chickpeas, rinsed and drained

½ cup cilantro, finely chopped

¼ cup finely chopped green onion

1 jalapeño, seeded and diced

subheading: For the curry peanut butter dressing:

¼ 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 to 2 teaspoons yellow curry powder

¼ teaspoon red cayenne pepper

¼ teaspoon ground turmeric

3 to 4 tablespoons warm water, to thin dressing

Salt and freshly ground black pepper, to taste

subheading: To garnish:

Extra cilantro

Sliced green onion

¼ cup roasted cashews or peanuts

Directions at ambitiouskitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer