No lie, I saw Chris's instagram this weekend with this salad pictured, and I saved it on my phone to ask him about later....and he sent it to me for our blog without me even asking.
This recipe was created by Ambitious Kitchen. You can find the original recipe here with all calorie info.
INGREDIENTS:
-1 can chickpeas, rinsed and drained
-1 head of broccoli, very finely diced
- 2-3 c shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, diced
-1/3 cup diced green onions
-1 jalapeño, seeded and finely diced
- 1/2 c fresh cilantro, chopped
DRESSING:
-1/4 c natural creamy peanut butter
-2 1/2 tbs coconut aminos
-1 tbs maple syrup
-1 tbs rice vinegar
-1 tbs sesame oil
-1-2 tsp freshly grated ginger
-1 garlic clove, minced
-1/4 tsp cayenne pepper
- 2 tbs warm water to thin dressing as needed
GARNISH:
-1/2 c roasted cashews
- Squeeze of lime
PROCESS:
In a large bowl, add the chickpeas, finely chopped broccoli, shredded red cabbage, shredded carrots, red bell pepper, green onion, jalapeño, and cilantro. Set aside
Make the dressing by whisking dressing ingredients together. Drizzle over the salad and toss to combine.
Serve immediately with a fresh squeezed lime and sprinkle roasted cashews.
(If packing your lunch, leave cashews off. Place cashews when ready to eat!)
