Spicy Cashew Chickpea Broccoli Salad with Ginger Peanut Dressing | Recipe Cloud App

Ingredients

• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 medium head broccoli, VERY finely chopped into bite sized pieces (3-4 cups VERY FINELY diced)
• 2-3 cups packed shredded red cabbage
• 1 cup shredded carrots
• 1 red bell pepper, diced
• ⅓ cup diced green onions (mostly green part)
• 1 jalapeno, finely diced (remove seeds if you are heat sensitive)
• ½ cup chopped fresh cilantro
• ¼ cup natural creamy peanut butter
• 2 ½ tablespoons low sodium gluten free soy sauce or coconut aminos
• 1 tablespoon honey (or pure maple syrup to keep vegan)
• 1 tablespoon rice vinegar or fresh lime juice
• 1 tablespoon sesame oil (or sub olive oil)
• 1 tablespoon grated fresh ginger
• 1 clove garlic, finely minced
• Optional: ¼ teaspoon red cayenne pepper, plus more if you like it extra spicy!
• 2-3 tablespoons warm water, to thin dressing
• ½ cup roasted cashew halves