I’m excited about this new Meatless Monday series!
To cut back on the grocery bill, I’ve started eating a few more meatless meals, and I’d like to share some tasty dishes I’ve come across so far.
This week’s Thai Chickpea salad is a bunch of crunch. The dressing is smooth and peanut-buttery, and it also offers some kick!
1 red bell pepper, diced
1 c. shredded or diced carrots
½ medium head of cabbage, chopped
1 (15 oz.) can of chickpeas, rinsed and drained
½ c. cilantro, finely chopped
½ jalapeño, diced
¼ c. cashews
2 Tbsp. peanut butter
2 tsp. ground ginger
1 clove garlic, minced
1 tsp. apple cider vinegar
1 tsp. curry powder
¼ tsp. cayenne pepper
¼ tsp. ground turmeric
2 Tbsp.- ¼ c. water
- In a large bowl, combine all salad ingredients together and mix up well.
- In a small bowl, mix together the dressing ingredients. Add water gradually to thin dressing to desired consistency. Pour dressing over salad and mix well to combine.