Thai Chickpea Salad

Meal prep recipe coming riiiight up! This super light, full of fiber salad is great for a colorful lunch or late afternoon snack! This recipe makes a large batch enough for at least four meals, if not more if you are eating smaller portions. When I ate it, for a bigger portion of protein I added chicken on the side or mix it in.

Thai chickpea salad 

- 1 can chickpeas or garbanzo beans (same thing) 

- 1 medium head of broccoli- I threw this in the food processor too to make them smaller 

- 2 cups shredded cabbage- I bought a head of it ans shredded it in the processor 

- 1 cup shredded carrots 

- 1 bell pepper- choose a color! 

- ¼ cup sliced green onions- mostly the green part- you could also use red onion 

- ½ cup chopped cilantro- •••this made so much of a difference in the flavor so don’t skip this!! 

- ½ cup cashews- optional but delicious 

Dressing:

- ¼ cup peanut butter 

- 2 ½ tbsp coconut aminos 

- 1 tbsp honey 

- 1 tbsp rice vinegar- I haven’t tried without it so not sure if optional or not

- Garlic powder 

- ¼ tsp cayenne pepper- also adds a lot of the flavor but really isn’t spicy! 

- 2 tbsp warm water to thin dressing 

How to prepare:

Basically- combine the ingredients for the salad and then make the dressing and combine or keep dressing on the side until ready to serve! 

It makes quite a bit. I measured about a cup for a serving size to make it go farther in the week. 

••• Optional to add shredded chicken in with the salad or just have it on the side for extra protein. 

Let’s just say, it didn’t last the full week in this house, even my dad ate it!

Enjoy! Save and tag me if you try it! 

Look at this colorful goodness!

I wish you a week full of nutrient dense meals and snacks!