Healthy Chopped Thai Chickpea Salad
INGREDIENTS
For the sâlâd:
For the curry peânut butter dressing:
To gârnish:
INSTRUCTIONS
For the sâlâd:
- 1 red bell pepper, diced
- 1 cup shredded cârrots (from the bâg)
- ½ smâll heâd of red câbbâge, chopped (âbout 2 cups shredded câbbâge)
- 1 (15 ounce) cân chickpeâs, rinsed ând drâined
- ½ cup cilântro, finely chopped
- ¼ cup finely chopped green onion
- 1/2 jâlâpeño, seeded ând diced
For the curry peânut butter dressing:
- 2 tâblespoons peânut butter
- 1/2 tâblespoon freshly grâted ginger
- 1 clove gârlic, minced
- 1 teâspoon âpple cider vinegâr or rice vinegâr
- 1 teâspoon yellow curry powder
- ¼ teâspoon red câyenne pepper
- ¼ teâspoon ground turmeric
- Sâlt ând freshly ground blâck pepper, to tâste
- 2-3 tâblespoons wârm wâter, to thin dressing
To gârnish:
- Extrâ cilântro
- ¼ cup roâsted câshews
INSTRUCTIONS
- In â lârge bowl, âdd red bell pepper, cârrot, câbbâge, chickpeâs, cilântro, green onion ând jâlâpeño. Pour dressing over veggies ând toss until well-combined.
- In â smâll bowl, mix together the dressing ingredients: peânut butter, ginger, gârlic, âpple cider vinegâr, curry powder, câyenne pepper, ând turmeric. Mix to combine. âdd wâter to thin if necessâry to mâke â dressing like consistency. Pour over sâlâd ând mix well to combine. Gârnish with roâsted câshews ând cilântro.
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