Name: CHICKPEA CRUNCH SALAD
Total time: 15 min
Yield: 4
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

Sun Jan 12 2025

CHICKPEA CRUNCH SALAD

This chickpea salad is super satisfying and a texture dream tossed in a peanut dressing. It’s delicious and incredibly crunchy.

SERVINGS:

COOKING TIME:15 MINUTES

Ingredients

Salad

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

Dressing

1/2 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

Instructions

Start by making the dressing by combining all ingredients in a small bowl (peanut butter, soy sauce, rice vinegar, syrup, sambal oelek, garlic, ginger, water, lime, salt and pepper). Whisk until no lumps, adding more water if needed.
Cut up all vegetables and add to a large bowl along with chickpeas and peanuts. Drizzle over the dressing and toss gently to combine.