Carrot Cabbage Chickpea Salad With Peanut-Curry Dressing
Ingredients
Metric
300 g ~ ¼ medium red cabbage
1 medium carrot
240 g ~ 1 can cooked chickpeas
2 stalks spring onions
⅛ tsp ground black pepper
Peanut Dressing:
30 g ~ 2 tbsp peanut butter
30 ml ~ 2 tbsp water
1 tbsp apple cider vinegar
1 tsp agave syrup
Salt & Spices:
¼ tsp salt
¼ tsp turmeric powder
¼ tsp garlic powder
¼ tsp ginger powder
¼ tsp ground cumin
¼ tsp cayenne pepper
US
¼ medium red cabbage
1 medium carrot
8 oz ~ 1 can cooked chickpeas
2 stalks spring onions
⅛ tsp ground black pepper
Peanut Dressing:
2 tbsp peanut butter
2 tbsp water
1 tbsp apple cider vinegar
1 tsp agave syrup
Salt & Spices:
¼ tsp salt
¼ tsp turmeric powder
¼ tsp garlic powder
¼ tsp ginger powder
¼ tsp ground cumin
¼ tsp cayenne pepper
MAKES2 portions
PREP TIME15 minutes
COOKING TIME-
TOTAL TIME15 minutes
Steps
1Make the dressing. Add peanut butter, water, vinegar, syrup, salt and spices to a jar or a cup.
2Whisk together until smooth using a mini whisk or an electric mini milk frother. Set aside.
3Rinse and drain chickpeas. Wash cabbage leaves really well, pat dry and cut into short strips. Alternatively, cut then wash and dry using a salad spinner. Peel and grate the carrot. Dice spring onions. Add rinsed chickpeas, cut cabbage, grated carrot and diced spring onions to a large mixing bowl.
4Add the dressing and mix to coat.
5Transfer to a plate and sprinkle with freshly ground black pepper.
Nutritional Info
Makes 2 portions
380 Calories per portion
18g protein
57g carbohydrates
15g fiber
12g fat
380 Calories per portion
18g protein
57g carbohydrates
15g fiber
12g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, A, C, E, K
High in Omega 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Zinc
High in Omega 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Zinc
Thank you for rating this recipe!
