Vegan Chickpea and Arugula Salad with Tangy Peanut Sriracha Dressing Recipe | Samsung Food App

Ingredients

• 4 cups arugula, washed and dried
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium cucumber, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/2 cup red bell pepper, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup chopped fresh cilantro (optional)
• 1/4 cup chopped fresh mint (optional)
• 1/4 cup roasted, unsalted peanuts, coarsely chopped
• 1/4 cup creamy natural peanut butter (unsweetened)
• 2 tablespoons rice vinegar
• 1 tablespoon low-sodium soy sauce or tamari (gluten-free if desired)
• 1 tablespoon fresh lime juice
• 1 tablespoon maple syrup or agave nectar
• 1 tablespoon sriracha or other hot sauce (adjust to taste)
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 2-3 tablespoons warm water (to adjust consistency)
• Salt, to taste