Chopped Thai Chickpea Salad with Curry Peanut Dressing

By michellecresta

Ingredients

• 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
• 1/2 jalapeño, seeded and diced
• For the curry peanut butter dressing:
• 2 tablespoons peanut butter
• 1/2 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
• 2-3 tablespoons warm water, to thin dressing
• garnish:
• Extra cilantro
• ¼ cup roasted cashews

Preparation

Step 1

In a large bowl, add red bell pepper, carrot, cabbage, chickpeas, cilantro, green onion and jalapeño. Pour dressing over veggies and toss until well-combined.
In a small bowl, mix together the dressing ingredients: peanut butter, ginger, garlic, apple cider vinegar, curry powder, cayenne pepper, and turmeric. Mix to combine. Add water to thin if necessary to make a dressing like consistency. Pour over salad and mix well to combine. Garnish with roasted cashews and cilantro. Serves 4.