Slashed Thai Chickpea Salad with Curry Peanut Dressing #chickpea
Slashed Thai Chickpea Salad with Curry Peanut Dressing
Excellent plant-based Chopped Thai Chickpea Salad with a too tasty curry shelled nut dressing. Solid, simple to make and an extraordinary method to get your veggies in!
A significant number of you have asked for to see a greater amount of the dinners I as a rule eat amid the week. Truly, I eat everything that I'm making for the blog.
When I don't have formula improvement days, my suppers are straightforward and snappy: think eggs and avocado toast, a brisk 15 minute veggie based curry, extra soup, of obviously, a serving of mixed greens with whatever should be spent in my ice chest. I don't have room schedule-wise to prepare something insane and expand constantly. For the most part I simply need it to be nutritious, tasty and simple to make.
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
To garnish :
- Extra cilantro
- ¼ cup roasted cashews
INSTRUCTIONS :
- 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.
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