Quinoa Sushi with Thai Peanut Dipping Sauce - Forks Over Knives

Ingredients

• ¾ cup canned or cooked chickpeas, rinsed and drained
• ¼ cup water
• 2 tablespoons brown rice vinegar
• 1 tablespoon peanut butter
• 1 teaspoon sambal oelek or other chili sauce
• ¼ teaspoon minced fresh garlic
• Sea salt (optional)
• ½ cup quinoa, rinsed and drained
• 2 tablespoons pure maple syrup
• 2 teaspoons arrowroot powder
• 3 toasted nori sheets
• 1 Persian cucumber, seeded and cut into twelve 4×¼-inch strips
• ½ of a medium red sweet pepper, cut into twelve 4×¼-inch strips
• 1 scallion, cut into six 4× ¼-inch strips
• 12 fresh Thai or Italian basil leaves