Chickpea Salad with Peanut Ginger Dressing

This is an easy-to-assemble salad with a rainbow of vegetables, perfect for lunch, dinner or in-between snacking. It is suitable for vegans and is also packed with fibre and plant protein. The variety of colors means that you will also be getting a variety of nutrients! The peanut ginger dressing gives it a flavorsome Thai flair.

The salad can be prepared within 15-20 minutes! I have added that the raisins are optional but they are a great balance to the curry powder and I would highly recommend you add them. Also, cashew nuts are a delightfully moreish garnish for any Thai-inspired salad, so those are also on my optional but highly recommended list for this salad.

The dressing is obviously going to look brown due to the Peanut Butter – at first I didn’t even want to add it to my colourful salad because I thought it would make the whole thing look brown BUT, as you can see from the photos, it still maintains its colour! Sjoe! So, don’t fear the dressing!

Chickpea Salad with Peanut Ginger Dressing

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• Author: Just Easy Recipes
• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Description

Tasty and easy-to-assemble salad with a rainbow of vegetables and zesty dressing – it’s perfect for lunch, dinner or in-between snacking. It is suitable for vegans and is also packed with fibre and plant protein.

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Ingredients

For the Salad

• 1 red bell pepper
• 1 cup shredded carrots
• 2 cups shredded cabbage (purple or green or both)
• 1 can chickpeas, drained (15 oz or 400g)
• 1/2 cup coriander, chopped
• 1/3 cup spring onions, chopped
• 1/4 cup raisins (optional but highly recommended)

For the Dressing

• 1/4 cup peanut butter
• 1 tablespoon freshly grated ginger
• 1 clove, garlic, minced
• 1 tablespoon lime juice
• 2 tablespoons soy sauce
• 2 teaspoons curry powder (yellow)
• 1/4 teaspoon ground turmeric
• 4 tablespoons warm water (to thin the dressing)

Garnish

• Extra coriander or garden greens, chopped
• Extra Spring onions, chopped
• Roasted Cashew nuts or Peanuts (highly recommend Cashews)

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Instructions

1. In a large bowl, add all the prepared salad ingredients together – red pepper, carrots, cabbage, chickpeas, coriander and spring onions.
2. In a medium sized bowl or jug, mix all the dressing ingredients together (peanut butter, ginger, garlic, lime juice, soy sauce, curry powder, turmeric and warm water) and mix well using a whisk or spoon until everything has combined.
3. Pour the dressing over the salad and mix to combine. Garnish using extra coriander, spring onions and roasted cashews or peanuts.

Other Salads You May Enjoy

• Beetroot Salad with Honey Mustard Dressing
• Bianca’s Broccoli Salad
• Hummus and Chickpea Salad
• Warm Butternut and Beetroot Salad
• Roasted Sweet Potato Dressing with Avo, Lime and Coriander Dressing

Recipe inspired by Ambitious Kitchen