Thai Kale Salad with Peanut Dressing (Vegan + GF

• Gluten free

• Produce

  • 1/2 cup Carrots
  • 1 Chickpeas
  • 1 15oz can Chickpeas
  • 1 bunch Kale
  • 1 Lime, Juice of
  • 1/2 cup Peanuts
  • 2 Scallions

• Condiments

  • 1/2 tsp Chili garlic sauce
  • 1 Dressing
  • 1/4 cup Peanut butter
  • 2 tbsp Soy sauce
  • 1 tbsp Sriracha
  • 1 tbsp Sriracha - optional

• Baking & Spices

  • 2 tbsp Brown sugar
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 2 tsp Sesame oil

• Deli

  • 1 Salad

• Liquids

  • 4 tbsp Water

Found on modernlittlevictories.com

Ingredients

• Dressing
• ¼ cup peanut butter
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• juice of half a lime
• ½ tsp chili garlic sauce
• 4 tbsp warm water
• 1 tbsp sriracha – optional for added heat
• Chickpeas
• 1 15oz can chickpeas, drained and dried
• 1 tbsp olive oil
• 1 tbsp sriracha
• juice of half a lime
• salt to taste
• Salad
• 1 bunch kale, chopped/torn into bite size bits
• 2 tsp sesame oil (or olive oil)
• ½ cup shredded carrots
• 2 scallions, chopped
• ½ cup peanuts

Directions

• Heat 1 tbsp olive oil over medium heat in. Add chickpeas, sprinkle with salt, and cook until golden and crunchy. About 15 minutes.
• In a bowl add all the ingredients minus the water for the dressing and whisk together until combined. Add the water 1 tbsp at a time until you reach desired consistency. Set aside.
• Drizzle the sesame oil over top of the kale in a large bowl and massage well to soften the kale and remove some of the bitterness.
• Once the chickpeas are finished add juice of half a lime and sriracha.
• Plate your kale and top with peanuts, scallions, peanuts and chickpeas. Drizzle with dressing and serve.