Chickpea Carrot Crumble:

• 1 inch ginger chopped
• 1/4 cup peanuts or lightly roasted cashews
• 1 cup chickpeas cooked
• 1 carrot or 6-7 baby carrots, large
• salt 1/4 tsp or more depends on if the chickpeas were salted, to taste
• 1/3 tsp cayenne pepper or more
• black pepper a very generous dash
• 1/2 tsp garlic powder or more

Garlic Soy Dressing:

• 2 cloves garlic minced
• 2 tbsp soy sauce
• 2 tbsp water
• 1/2 tsp garlic powder
• 2 tsp rice vinegar or more
• 1 Tbsp sugar or other sweetener
• 1/4 tsp sesame oil optional, toasted

For the salad:

• lettuce crunchy or baby greens
• 1 carrot thinly sliced, large
• cucumber sliced
• 1/2 red bell pepper chopped
• 1/2 cup cilantro chopped
• Thai basil optional, sliced
• apple optional, chopped or sliced or pear