Crunchy Thai Chickpea Salad

Prep and Cooking Time: 15 mins Serves: 3-4

Ingredients:

400 grams of Chickpeas Can, Drained and Rinsed

1 cup Red Cabbage Thinly Shredded

1 cup Carrots Julienned

½ Red and Yellow Bell Pepper Thinly Sliced

½ cup Spring Onions and Greens Finely Chopped

2 tbsp Fresh Coriander Finely Chopped

¼ cup Roasted Peanuts

¼ cup Roasted Salted Cashews

Method:

1. Prepare the peanut butter dressing according to the directions below and set it aside.

2. In a large bowl, combine the chickpeas, cabbage, carrots, bell peppers, spring onions, and coriander. Mix well, then cover and refrigerate for an hour to allow the flavours to meld.

3. When ready to serve, pour the peanut butter dressing over the salad and toss to coat evenly.

• Sprinkle the roasted peanuts and cashews on top, and enjoy!

Peanut Butter Dressing

Ingredients:

½ cup Crunchy Peanut Butter

2½ tbsp Rice Vinegar

Juice of ½ Lime

4 tbsp Light Soy Sauce

2½ tbsp Toasted Sesame Oil

2 tbsp Honey

1½ tbsp Ginger Finely Minced

3 Cloves Garlic Finely Minced

¾ tsp Red Chilli Flakes

¼ tsp Salt

Method:

1. Add the peanut butter, rice vinegar, lime juice, soy sauce, sesame oil, honey, ginger, garlic, and salt to a blender. Blend until smooth. Add the chilli flakes and pulse a few times until just combined.

2. Transfer the dressing to a clean jar and refrigerate for up to one week.

• Enjoy this versatile peanut butter dressing with a variety of salads!

Print:

Crunchy Thai Chickpea Salad | The Rasoi Recipes