Ingredients
- 1 can chickpeas, drained and rinsed
- 1 cup bell peppers, chopped
- 1 cup cucumber, diced
- 1 cup carrots, shredded
- 1 cup red cabbage, shredded
- 1/4 cup green onions, sliced
- 1/4 cup cilantro, chopped
- 1/4 cup peanuts, chopped (optional)
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon curry powder
- 1 tablespoon maple syrup (or agave syrup)
- Salt and pepper to taste
Instructions
- In a large bowl, combine chickpeas, bell peppers, cucumber, carrots, red cabbage, green onions, and cilantro. Toss to mix well.
- In a separate small bowl, whisk together peanut butter, soy sauce, lime juice, curry powder, maple syrup, salt, and pepper until smooth to make the dressing.
- Drizzle the dressing over the salad and toss to combine.
- Garnish with chopped peanuts if desired.
- Serve immediately or chill in the refrigerator for later.
Notes
Best served fresh, enjoy on its own, alongside grilled chicken, or in lettuce cups.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
- Diet: Vegan