Thai Salad with Chickpea Carrot Crumble & Garlic Soy Dressing

• Vegan
• Gluten free

• Produce

  • 1 Apple or pear
  • 1 Carrot, large
  • 1 Carrot or 6-7 baby carrots, large
  • 1 cup Chickpeas, Cooked
  • 1/2 cup Cilantro
  • 1 Cucumber
  • 2 cloves Garlic
  • 1 inch Ginger
  • 1 Lettuce or baby greens, Crunchy
  • 1 tsp Powdered garlic
  • 1/2 Red bell pepper
  • 1 Some sliced thai basil

• Condiments

  • 2 tbsp Soy sauce

• Baking & Spices

  • 1 very generous dash Black pepper
  • 1/3 tsp Cayenne
  • 1 Salt
  • 1 tbsp Sugar or other sweetener

• Oils & Vinegars

  • 2 tsp Rice vinegar
  • 1/4 tsp Sesame oil, toasted

• Nuts & Seeds

  • 1/4 cup Peanuts or lightly roasted cashews

• Liquids

  • 2 tbsp Water

Found on veganricha.com

Description

Ingredients

• 1 inch ginger, chopped
• ¼ to ⅓ 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)
• ⅓ tsp or more cayenne
• a very generous dash of black pepper
• ½ tsp or more garlic powder
• 2 cloves of garlic minced
• 2 tbsp soy sauce
• 2 tbsp water
• ½ tsp garlic powder
• 2 tsp or more rice vinegar
• 1 Tbsp sugar or other sweetener
• ¼ tsp toasted sesame oil ( optional)
• Crunchy Lettuce or baby greens
• 1 large carrot, thinly sliced
• Cucumber, sliced
• ½ red bell pepper, chopped
• ½ cup chopped cilantro
• some sliced thai basil (optional)
• Chopped or sliced apple or pear (optional)

Directions

• Make the chickpea crumble: Pulse the nuts and ginger to break into coarse even mixture, and then add everything else and pulse until crumbly. Taste and adjust salt and spice. You can also add some red curry paste or lemongrass or lime zest into the crumble and mix in..
• Chop the salad ingredients.
• Make the dressing: Mix everything under dressing. Taste and adjust to preference.
• Assemble the salad: Toss the lettuce or greens, cucumbers, carrots, apple, cilantro, basil, a good pinch of salt and pepper. Add in the chickpea carrot crumble. Dress liberally with dressing, toss and serve.