Spicy Cashew Chickpea Broccoli Salad with Ginger Peanut Dressing
User Reviews
5
Spicy Cashew Chickpea Broccoli Salad with Ginger Peanut Dressing
Description
The Spicy Cashew Chickpea Broccoli Salad features finely chopped broccoli and red cabbage, shredded carrots, chickpeas, diced red bell pepper, green onion, jalapeño, and fresh cilantro. This combination creates a fresh, crunchy salad base with layers of color and texture. The jalapeño adds gentle heat, balanced by the naturally mild chickpeas and sweet carrots.
The salad is dressed with a creamy peanut-based dressing made from natural peanut butter, soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and a choice of cayenne pepper for spiciness. Warm water thins the dressing to a drizzle-able consistency. Tossing the salad with the dressing creates a cohesive dish where the rich, nutty, and slightly spicy flavors coat the vegetables evenly.
To serve, roasted cashew halves are added just before eating to preserve their crunch and provide additional nutty depth. The salad keeps well refrigerated for 3-5 days, making it practical for meal prep or gatherings. It pairs well as a hearty side dish or a light main for plant-based meals.
The recipe suggests doubling quantities for larger groups and offers substitutions in the original source for ingredient flexibility.
Ingredients
- 1 chickpeas 15 ounce can, rinsed and drained
- 1 broccoli medium head, very finely chopped into bite sized pieces (3-4 cups very finely diced
- 2-3 cups red cabbage packed shredded
- 1 cup carrot shredded
- 1 red bell pepper diced
- ⅓ cup green onion diced, mostly green part
- 1 jalapeño finely diced, seeds removed if heat sensitive
- ½ cup cilantro chopped, fresh
- For the dressing:
- ¼ cup peanut butter natural creamy (just nuts and salt
- 2 ½ tablespoons soy sauce low sodium gluten free 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 substitute olive oil
- 1 tablespoon ginger grated fresh
- 1 clove garlic finely minced
- red cayenne pepper optional, plus more if you like it extra spicy
- 2-3 tablespoons water warm; to thin dressing
- TO GARNISH:
- ½ cup cashew roasted halves, honey roasted or flavored is yummy
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
- Keep roasted cashews separate until serving to maintain their crunch.
- The salad can be prepared in advance and stored covered in the refrigerator for 3 to 5 days.
- Feel free to double the recipe for larger groups or to have extra leftovers.
- Refer to the blog post notes for suggested ingredient substitutions if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 402 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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