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Chopped Thai Chickpea Salad with Curry Peanut Dressing
Ingredients
  • 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 cups shredded cabbage)
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • ½ cup cilantro, finely chopped
  • ¼ cup finely chopped green onion
  • ½ jalapeño, seeded and diced
  • subheading: For the curry peanut butter dressing:
  • 2 tablespoons peanut butter
  • ½ tablespoon freshly grated ginger
  • 1 clove garlic, minced
  • 1 teaspoon apple cider vinegar or rice vinegar
  • 1 teaspoon yellow curry powder
  • ¼ teaspoon red cayenne pepper
  • ¼ teaspoon ground turmeric
  • Salt and freshly ground black pepper, to taste
  • 2 to 3 tablespoons warm water, to thin dressing
  • subheading: To garnish:
  • Extra cilantro
  • ¼ cup roasted cashews
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