Thai Salad with Chickpea Carrot Crumble & Garlic Soy Dressing

Chickpea Carrot Crumble:

• 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

Garlic Soy Dressing:

• 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

For the salad:

• 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