Chopped Thai Broccoli Salad (Vegan & Gf)

ambitiouskitchen.com

Sarah

Just a busy mom livin’ the dream

1 (15 ounce) can chickpeas, rinsed and drained

1 medium head broccoli, VERY finely chopped into bite sized pieces (3 to 4 cups FINELY diced)

2 to 3 cups packed shredded red cabbage

1 cup shredded carrots

1 red bell pepper, diced

¼ cup diced green onions (mostly green part)

1 jalapeno, seeded and finely diced

½ cup chopped fresh cilantro

subheading: For the dressing:

¼ cup natural creamy peanut butter

2 ½ tablespoons low sodium gluten free soy sauce or coconut aminos

1 tablespoon honey (or pure maple syrup)

1 tablespoon rice vinegar

1 tablespoon sesame oil (or sub olive oil)

1 teaspoon fresh grated ginger

1 clove garlic, finely minced

Optional: ¼ teaspoon red cayenne pepper

2 tablespoons warm water, to thin dressing

subheading: To garnish:

½ cup roasted cashew halves (honey roasted is yummy)

Directions at ambitiouskitchen.com

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