Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 2 cups shredded purple and green cabbage blend (coleslaw mix)
- 1/4 cup creamy peanut butter
- 2 tablespoons fresh lime juice
- 1 tablespoon soy sauce (or tamari)
- 1 teaspoon grated fresh ginger
- 1/4 cup fresh cilantro, chopped
- 1/4 cup chopped roasted peanuts
Instructions
- Step 1: Prepare the chickpeas by transferring them to a medium bowl. Use a fork or potato masher to lightly mash about half of the chickpeas, leaving the remaining half whole for texture.
Notes
- For maximum crunch, store the peanut dressing separate from the cabbage and chickpea mixture for up to 3 days, combining them just before serving.
- This salad is best served cold and should never be reheated, as warming it will destroy the crisp texture of the cabbage and the fresh flavor of the lime dressing.
- For a heartier meal, serve the salad mixture tucked into large butter lettuce cups, or use it as a flavorful filling for whole wheat wraps.
- The binding power of this recipe relies on the partial mashing; thoroughly crush about half the chickpeas to release their starches, which helps emulsify the creamy peanut dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American