Healthy Chopped Thai Chickpea Salad

INGREDIENTS
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

1. 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.
2. 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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