Chopped Thai-Inspired Broccoli Salad (Vegan & Gf)

ambitiouskitchen.com

Cheryl Savage

1 (15 ounce) can chickpeas, rinsed and drained

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

2 to 3 cups packed shredded red cabbage

1 cup shredded carrots

1 red bell pepper, diced

⅓ cup diced green onions (mostly green part)

1 jalapeno, finely diced (remove seeds if you are heat sensitive)

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 to keep vegan)

1 tablespoon rice vinegar or fresh lime juice

1 tablespoon sesame oil (or sub olive oil)

1 tablespoon grated fresh ginger

1 clove garlic, finely minced

Optional: ¼ teaspoon red cayenne pepper, plus more if you like it extra spicy!

2 to 3 tablespoons warm water, to thin dressing

subheading: To garnish:

½ cup roasted cashew halves (honey roasted or a fun flavor is yummy!)

Directions at ambitiouskitchen.com

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