Thai Salad with Chickpea Carrot Crumble & Garlic Soy Dressing
Thai Salad with Chickpea Carrot Crumble & Garlic Sesame Soy Sauce Dressing. Crunchy Summer Salad with Ginger Chickpea Carrot crumble and garlicky dressing. Use lentils for variation. Add roasted peanut or other nuts. Vegan Gluten-free Recipe
Servings: 2
Ingredients
Chickpea Carrot Crumble:
- 1 inch ginger chopped
- 1/4 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
- 1/3 tsp or more cayenne
- a very generous dash of black pepper
- 1/2 tsp or more garlic powder
Garlic Soy Dressing:
- 2 cloves of garlic minced
- 2 tbsp soy sauce
- 2 tbsp water
- 1/2 tsp garlic powder
- 2 tsp or more rice vinegar
- 1 Tbsp sugar or other sweetener
- 1/4 tsp toasted sesame oil optional
For the salad:
- Crunchy Lettuce or baby greens
- 1 large carrot thinly sliced
- Cucumber sliced
- 1/2 red bell pepper chopped
- 1/2 cup chopped cilantro
- some sliced thai basil optional
- Chopped or sliced apple or pear optional
Instructions
- 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.
Notes
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
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
Nutrition
Calories: 515kcal | Carbohydrates: 78g | Protein: 23g | Fat: 14g | Saturated Fat: 2g | Sodium: 764mg | Potassium: 1440mg | Fiber: 20g | Sugar: 27g | Vitamin A: 12370IU | Vitamin C: 54.9mg | Calcium: 158mg | Iron: 6.8mg