Thai Chickpea Broccoli Salad

1 bunch Broccoli, fresh
1 cup, chopped Carrots, raw
2 cup Chickpeas (garbanzo beans)
100 grams Cilantro, raw
1 clove Garlic
1 tsp Ginger Root
1 serving Green Onion (fresh-1 stalk)
1 pepper Jalapeno Peppers
1 serving Red Bell Pepper (one medium pepper)
2 cup, chopped Cabbage, red, fresh
1 tbsp Honey
.25 cup Peanut Butter, smooth style, with salt
1 tbsp Nakano Seasoned Rice Vinegar
1 tbsp Sesame Oil
2.5 tbsp Tamari Gluten Free Soy Sauce, reduced sodium (by IMMAXSGIRL)
.5 cup, halves and whole Cashew Nuts, dry roasted

Chop your broccoli very finely. Yes, you’ll use raw broccoli for this salad — Chop all veggies small

For the salad:

Broccoli
Shredded red cabbage
Shredded carrot
Red bell pepper
Fresh cilantro
Jalapeño
Chickpeas
For the salad:

For the spicy peanut dressing:

Creamy, natural peanut butter
Honey (or maple syrup to keep it vegan)
Rice vinegar
Sesame oil
Fresh ginger
Garlic
A pinch of cayenne to truly make it a “spicy” peanut dressing, but it will be delicious either way.


Serving Size: Serves Four

Number of Servings: 1

Recipe submitted by SparkPeople user BILLYBUTTON2.