Description
A colorful and crunchy salad featuring roasted chickpeas, fresh veggies, and a rich peanut dressing—perfect for gatherings or quick meals.
Ingredients
- 1 can of chickpeas, rinsed and drained
- 2 cups of mixed shredded veggies, such as carrots, cabbage, and red bell pepper
- 1/2 cup of fresh herbs, like cilantro or parsley
- 1/4 cup of peanut butter
- 2 tablespoons of lime juice
- 1 tablespoon of soy sauce
- 1 teaspoon of honey or maple syrup (for a vegan option)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Spread the chickpeas on a baking sheet and roast for 20-30 minutes until crispy.
- Combine the shredded veggies and fresh herbs in a large bowl.
- Whisk together the peanut butter, lime juice, soy sauce, honey, salt, and pepper in a small bowl to create the dressing.
- Once the chickpeas are crispy, add them to the bowl with the veggies and pour the dressing over the top.
- Toss everything together until well combined. Serve immediately or chill for 30 minutes for flavors to meld.
Notes
For extra crunch, consider storing the chickpeas separately until ready to serve.