Ingredients
Scale
- 1 can (15 oz) organic chickpeas, drained and rinsed
- 1 medium red bell pepper, chopped
- 1 large carrot, julienned or grated
- 1 medium English cucumber, diced
- 1/4 cup fresh cilantro, chopped (or parsley)
- Juice of 1 lime (about 2 tbsp)
- 3 tbsp creamy natural peanut butter
- 2 tbsp low-sodium soy sauce
- 1 tsp sesame oil
Instructions
- Prepare your veggies by rinsing and draining the chickpeas. Chop the red bell pepper, dice the cucumber, and julienne or grate the carrot.
- In a bowl, whisk together lime juice, peanut butter, soy sauce, and sesame oil until smooth.
- In a large mixing bowl, combine chickpeas and chopped veggies. Pour over the dressing and mix gently until everything is coated.
- Add fresh herbs and give it one last gentle toss.
- Cover and chill in the fridge for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: N/A
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg