Description
A protein-rich Thai-inspired salad with roasted chickpeas, crisp vegetables, and a nutty curry peanut dressing. Spicy, sweet, and bright with lime and herbs.
Ingredients
Chickpeas (canned or cooked) 2 cups
Cucumber 1 medium
Red bell pepper 1
Carrots 1 cup
Thai basil 1/4 cup
Green onions 2 stalks
Kale (massaged) 4 cups
Red cabbage 1 cup
Coconut aminos 2 tbsp
Lime juice 2 tbsp
Peanut butter 1/4 cup
Garlic 1 clove
Red pepper flakes 1 tsp
Fresh ginger 1 tsp, grated
Coconut milk 2 tbsp
Sesame oil 1 tbsp
Instructions
Preheat oven to 400°F (200°C)
Toss drained, rinsed chickpeas with 1 tbsp oil and roast 10-12 minutes until crisp
In a blender, combine peanut butter, coconut aminos, lime juice, garlic, ginger, red pepper flakes, coconut milk, and sesame oil. Blend until smooth
In a large bowl, combine kale and cabbage. Chop cucumber, bell pepper, carrots, and green onions and add to the bowl
Drizzle dressing over the salad and toss to coat
Top with roasted chickpeas and Thai basil leaves
Notes
Chop ingredients uniformly for texture balance
Let dressing rest 30 minutes for flavors to meld
Store in airtight containers up to 24 hours
Use gluten-free tamari if desired
- Prep Time: 15
- Cook Time: 10
- Category: Recipes
- Method: Roasting and Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 salad
- Calories: 280
- Sugar: 6g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg