Spicy Cashew Chickpea Broccoli Salad with Ginger Peanut Dressing

Name: Spicy Cashew Chickpea Broccoli Salad with Ginger Peanut Dressing
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can chickpeas, rinsed and drained; 1 medium head broccoli, VERY finely chopped into bite sized pieces (3-4 cups VERY FINELY diced); 2-3 cups packed shredded red cabbage; 1 cup shredded carrots; 1 red bell pepper, diced; ⅓ cup diced green onions (mostly green part); 1 jalapeno, finely diced (remove seeds if you are heat sensitive); ½ cup chopped fresh cilantro; For the dressing:; ¼ cup natural creamy peanut butter (just nuts and salt); 2 ½ tablespoons low sodium gluten free soy sauce or coconut aminos; 1 tablespoon honey (or pure maple syrup to keep vegan); 1 tablespoon rice vinegar or fresh lime juice; 1 tablespoon sesame oil (or sub olive oil); 1 tablespoon grated fresh ginger; 1 clove garlic, finely minced; Optional: ¼ teaspoon red cayenne pepper, plus more if you like it extra spicy!; 2-3 tablespoons warm water, to thin dressing; TO GARNISH:; ½ cup roasted cashew halves (honey roasted or a fun flavor is yummy!)

User Reviews

5.0

267 reviews

Excellent

Prep Time
30 mins
Total Time
30 mins
Servings
4 servings
Calories
402 kcal
Course
Salad, Lunch
Cuisine
Asian, American, Vegan

Spicy Cashew Chickpea Broccoli Salad with Ginger Peanut Dressing

Stella Guerrero

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Delicious healthy Thai-inspired broccoli salad made with colorful veggies like crunchy carrots, red cabbage and sweet bell pepper. This easy vegan cashew broccoli salad is tossed in a spicy ginger peanut dressing and packed with delicious, plant based protein thanks to chickpeas!

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Ingredients

Servings

1 (15 ounce) can chickpeas, rinsed and drained
1 medium head broccoli, VERY finely chopped into bite sized pieces (3-4 cups VERY FINELY diced)
2-3 cups packed shredded red cabbage
1 cup shredded carrots
1 red bell pepper, diced
⅓ cup diced green onions (mostly green part)
1 jalapeno, finely diced (remove seeds if you are heat sensitive)
½ cup chopped fresh cilantro
For the dressing:
¼ cup natural creamy peanut butter (just nuts and salt)
2 ½ tablespoons low sodium gluten free soy sauce or coconut aminos
1 tablespoon honey (or pure maple syrup to keep vegan)
1 tablespoon rice vinegar or fresh lime juice
1 tablespoon sesame oil (or sub olive oil)
1 tablespoon grated fresh ginger
1 clove garlic, finely minced
Optional: ¼ teaspoon red cayenne pepper, plus more if you like it extra spicy!
2-3 tablespoons warm water, to thin dressing
TO GARNISH:
½ cup roasted cashew halves (honey roasted or a fun flavor is yummy!)

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Instructions

In a large bowl, add the chickpeas, finely chopped broccoli, shredded red cabbage, shredded carrots, red bell pepper, green onion, jalapeno and cilantro. Set aside.
Make the dressing by whisking together the following ingredients in a small bowl: peanut butter, soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, cayenne pepper and water. Drizzle over the salad and toss well to combine.
Serve immediately with a fresh squeeze of lime juice and sprinkle roasted cashews on top and toss a few more times, or place in the fridge for later (do not add cashews until you are ready to eat for optimal crunch!) Salad will keep well covered in the fridge for up 3-5 days. Serves 4.

Notes

Feel free to double the recipe for a crowd to make a yummy side dish that everyone will love. I suggest leaving out the cashews until you are ready to serve. Salad will stay good for 3-5 days in the fridge.
See notes in the blog post for suggested recipe substitutes.

Nutrition Information

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Serving 1serving (based on 4) Calories 402cal (20%) Carbohydrates 43.7g (15%) Protein 16.5g (33%) Fat 21.5g (33%) Saturated Fat 3.1g (16%) Fiber 9.9g (40%) Sugar 13.4g (27%)