Ingredients
The following ingredients have 4 Servings
- 1 inch ginger (chopped)
- 1/4 cup peanuts (or lightly roasted cashews)
- 1 cup cooked chickpeas
- 1 large carrot ( or 6-7 baby carrots)
- salt to taste (1/4 tsp or more depends on if the chickpeas were salted)
- 1/3 tsp or more cayenne
- a very generous dash of black pepper
- 1/2 tsp or more garlic powder
- 2 cloves of garlic minced
- 2 tbsp soy sauce
- 2 tbsp water
- 1/2 tsp garlic powder
- 2 tsp or more rice vinegar
- 1 Tbsp sugar or other sweetener
- 1/4 tsp toasted sesame oil (optional)
- Crunchy Lettuce or baby greens
- 1 large carrot (thinly sliced)
- Cucumber (sliced)
- 1/2 red bell pepper (chopped)
- 1/2 cup chopped cilantro
- some sliced thai basil (optional)
- Chopped or sliced apple or pear (optional)
Instruction
- Make the chickpea crumble: Pulse the nuts and ginger to break into coarse even mixture, and then add everything else and pulse until crumbly. Taste and adjust salt and spice. You can also add some red curry paste or lemongrass or lime zest into the crumble and mix in..
- Chop the salad ingredients.
- Make the dressing: Mix everything under dressing. Taste and adjust to preference.
- Assemble the salad: Toss the lettuce or greens, cucumbers, carrots, apple, cilantro, basil, a good pinch of salt and pepper. Add in the chickpea carrot crumble. Dress liberally with dressing, toss and serve.
