Spicy Cashew Chickpea Broccoli Salad with Ginger Peanut Dressing
Ingredients
- 15 ounces canned chickpeas, rinsed and drained
- 4 cups broccoli, VERY finely chopped into bite sized pieces
- 3 cups packed shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, diced
- 1/3 cup diced green onions (mostly the green part)
- 1 jalapeno, finely diced
- 1/2 cup chopped fresh cilantro
DRESSING
- 1/4 cup natural creamy peanut butter
- 2-1/2 tbsp low sodium gluten free soy sauce or coconut aminos
- 1 tbsp honey
- 1 tbsp rice vinegar or fresh lime juice
- 1 tbsp sesame oil
- 1 tbsp grated fresh ginger
- 1 clove garlic, finely minced
- 1/4 tsp red cayenne pepper
- 2 tbsp warm water, to thin dressing
TOPPING
- 1/2 cup roasted cashew halves
Instructions
- In a large bowl, add the chickpeas, finely chopped broccoli, shredded red cabbage, shredded carrots, red bell pepper, green onion, jalapeno and cilantro. Set aside.
- Make the dressing by whisking together the following ingredients in a small bowl: peanut butter, soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, cayenne pepper and water. Drizzle over the salad and toss well to combine.
- Serve immediately with a fresh squeeze of lime juice and sprinkle roasted cashews on top and toss a few more times, or place in the fridge for later (do not add cashews until you are ready to eat for optimal crunch!) Salad will keep well covered in the fridge for up 3-5 days.
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