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.
For variation: Add in chopped roasted nuts or bean sprouts to the Salad. Add some red curry paste or minced lemongrass to the chickpea carrot peanut crumble. Toast the Chickpea mixture in a pan with some sesame oil or bake in the oven to crisp slightly and use.Nutritional values based on one serving