Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dress | Fav Dinners | Umami

Ingredients

• For the salad:
• 1 red bell pepper, diced
• 1 cup shredded carrots (from the bag)
• 1/2 small head of red cabbage, chopped (about 2-3cups shredded cabbage)
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1/2 cup cilantro, finely chopped
• 1/4 cup finely chopped green onion
• 1 jalapeño, seeded and diced
• For the curry peanut butter dressing:
• 1/4 cup peanut butter
• 1 tablespoon freshly grated ginger
• 1 clove garlic, minced
• 1 tablespoon lime juice or or rice vinegar
• 2 tablespoons low sodium soy sauce or coconut aminos
• 1-2 teaspoons yellow curry powder
• ¼ teaspoon red cayenne pepper
• ¼ teaspoon ground turmeric
• 3-4 tablespoons warm water, to thin dressing
• Salt and freshly ground black pepper, to taste
• To garnish:
• Extra cilantro
• Sliced green onion
• 1/4 cup roasted cashews or peanuts