Chopped Thai Chickpea Salad with Curry Peanut Dressing
Beautiful plant based Chopped Thai Chickpea Salad with a super flavorful curry peanut dressing. Healthy, easy to make and a great way to get your veggies in! #Beans #asian #Chickpeas #recipes
When I don’t have recipe development days, my meals are simple and quick: think eggs and avocado toast, a quick 15 minute veggie based curry, leftover soup, of of course, a salad with anything that needs to be used up in my fridge. I don’t have time to whip up something crazy and elaborate all the time. Mostly I just want it to be nutritious, flavorful and easy to make.
Abra and I usually make chopped salads once a week; they’re honestly one of our favorite things to make for lunch because they’re simple and you get a good amount of nutrition in since it’s basically just a bunch of veggies chopped up and tossed with your favorite dressing.
Chopped Thai Chickpea Salad with Curry Peanut Dressing ,
By Food Blog Nindi .
Total time: 20 minutes
Servings: 4 Servings
• 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
• 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.
Beautiful plant based Chopped Thai Chickpea Salad with a super flavorful curry peanut dressing. Healthy, easy to make and a great way to get your veggies in! #Beans #asian #Chickpeas #recipes
Total time: 20 minutes
Servings: 4 Servings
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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