For The Salad

• 1.5 cups chickpeas cooked or canned (approx. 15 ounce can)
• 4 cups red cabbage shredded, approx. half a small cabbage
• 4 cups green cabbage shredded, approx. half a small cabbage
• 2 cups carrots peeled & shredded, approx. 2 medium
• ¼ cup red onion shredded
• 1 cup fresh cilantro chopped, thick stems removed (or parsley)

For The Dressing

• ½ cup smooth peanut butter
• 3 tablespoons tamari or soy sauce if not avoiding gluten
• 3 tablespoons rice vinegar
• 2 tablespoons lime juice approx. 1 large lime
• 2 teaspoons Sriracha or to taste
• 1 teaspoon garlic powder
• ½ teaspoon ground ginger