Peanut Ginger Chickpea Curry Recipes

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CHOPPED THAI CHICKPEA SALAD WITH CURRY PEANUT DRESSING



Chopped Thai Chickpea Salad with Curry Peanut Dressing image

Beautiful plant based Chopped Thai Chickpea Salad with a super flavorful peanut curry dressing. Healthy, easy to make and a great way to get your veggies in!

Provided by Monique of AmbitiousKitchen.com

Categories     Gluten Free     Grain Free     Lunch     Salad     Vegan     Vegetarian

Time 20m

Number Of Ingredients 21

For the salad:
1 red bell pepper, diced
1 cup shredded carrots (from the bag)
½ small head of red cabbage, chopped (about 2 cups shredded cabbage)
1 (15 ounce) can chickpeas, rinsed and drained
½ cup cilantro, finely chopped
¼ cup finely chopped green onion
1/2 jalapeño, seeded and diced
For the curry peanut butter dressing:
2 tablespoons peanut butter
1/2 tablespoon freshly grated ginger
1 clove garlic, minced
1 teaspoon apple cider vinegar or rice vinegar
1 teaspoon yellow curry powder
¼ teaspoon red cayenne pepper
¼ teaspoon ground turmeric
Salt and freshly ground black pepper, to taste
2-3 tablespoons warm water, to thin dressing
To garnish:
Extra cilantro
¼ cup roasted cashews

Steps:

  • In a large bowl, add red bell pepper, carrot, cabbage, chickpeas, cilantro, green onion and jalapeño. Pour dressing over veggies and toss until well-combined.
  • In a small bowl, mix together the dressing ingredients: peanut butter, ginger, garlic, apple cider vinegar, curry powder, cayenne pepper, and turmeric. Mix to combine. Add water to thin if necessary to make a dressing like consistency.
  • Pour over salad and mix well to combine. Garnish with roasted cashews and cilantro. Serves 4.

Nutrition Facts : ServingSize 1 serving, Calories 265 kcal, Carbohydrate 37.8 g, Protein 10.1 g, Fat 9.5 g, SaturatedFat 1.8 g, Fiber 8.3 g, Sugar 4.1 g

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