• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 medium head broccoli, VERY finely chopped
• 2-3 cups packed shredded red cabbage
• 1 cup shredded carrots
• 1 red bell pepper, diced
• 1/3 cup diced green onions (mostly green part)
• 1 jalapeno, seeded and finely diced

    For the dressing:

• ¼ cup natural creamy peanut butter
• 2 1/2 tablespoons low sodium gluten free soy sauce or coconut aminos
• 1 tablespoon honey (or pure maple syrup to keep vegan)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil (or sub olive oil)
• 1/2 inch fresh grated ginger
• 1 clove garlic, finely minced
• ¼ teaspoon red cayenne pepper, plus more if you like it extra spicy!
• 2 tablespoons warm water, to thin dressing
• To garnish:
• ½ cup roasted cashew halves

Method

• In a large bowl, add the chickpeas, finely chopped broccoli, shredded red cabbage, shredded carrots, red bell pepper, green onion, jalapeno and cilantro. Set aside.

• Make the dressing by whisking together the following ingredients in a small bowl: peanut butter, soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, cayenne pepper and water. Drizzle over the salad and toss well to combine.

• Serve immediately with a fresh squeeze of lime juice and sprinkle roasted cashews on top and toss a few more times, or place in the fridge for later (do not add cashews until you are ready to eat for optimal crunch!) Salad will keep well covered in the fridge for up 3-5 days. Serves 4.