Chopped Thai Chickpea Salad (GF, V)

Source: Ambitious Kitchen | Serves: 4 | Time: 20 min

Changes: used allspice powder instead of ginge

Recommended change for next time: More heat!

Ingredients

Salad

1 red bell pepper, diced

1 cup shredded #carrots

1/2 small head of red #cabbage, chopped (about 2-3cups shredded cabbage)

1 (15 ounce) can #chickpeas, rinsed and drained

1/2 cup cilantro, finely chopped

1/4 cup finely chopped green onion

1 jalapeño, seeded and diced

Curry peanut butter dressing

1/4 cup peanut butter

1 clove garlic, minced

1 tbsp lime juice or or rice vinegar

2 tbsp coconut aminos

1 tsp allspice powder

1-2 tsp yellow curry powder

¼ tsp red cayenne pepper

¼ tsp ground turmeric

3-4 tbsp warm water, to thin dressing

S&P, to taste

Garnish

Extra cilantro

Sliced green onion

1/4 cup roasted #peanuts

Instructions

In a large bowl, add red bell pepper, carrot, cabbage, chickpeas, cilantro, green onion and jalapeño.

In a small bowl, mix together the dressing ingredients: peanut butter, garlic, lime juice or vinegar, coconut aminos, allspice, curry powder, cayenne pepper, and turmeric. Mix to combine. Add water to thin to make a dressing like consistency that’s easily pourable. Taste and add salt and pepper, as necessary.

Pour dressing over salad and mix well to combine. Garnish with roasted peanuts and cilantro.