Chickpea Crunch Salad | Cookies and Salt

Ingredients

• 500 g cabbage, thinly sliced
• 3 carrots, shredded
• 6 spring onions, sliced
• 1 cucumber, cut in half and sliced
• 2 avocados, sliced
• 460 g chickpeas, drained and rinsed
• 60 g peanuts, roughly chopped
• 0.5 cups peanut butter
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp agave syrup
• 1 garlic clove, minced
• 1 tbsp ginger, finely shredded
• 1 tsp sambal oelek
• 3 tbsp water
• 1 lime, zest and juice
• salt and pepper to taste