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  • Writer's pictureShannon Roussy

Thai Chickpea Broccoli Salad


  • 1 (15 ounce) can chickpeas, rinsed and drained

  • 1 medium head broccoli, VERY finely chopped into bite sized pieces (3-4 cups FINELY diced)

  • 2-3 cups packed shredded red cabbage

  • 1 cup shredded carrots

  • 1 red bell pepper, diced

  • ¼ cup diced green onions (mostly green part)

  • 1 jalapeno, seeded and finely diced

  • 1/2 cup chopped fresh cilantro

  • 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)

  • 1 tablespoon rice vinegar

  • 1 tablespoon sesame oil (or sub olive oil)

  • 1 teaspoon fresh grated ginger

  • 1 clove garlic, finely minced

  • Optional: ¼ teaspoon red cayenne pepper

  • 2 tablespoons warm water, to thin dressing

To garnish:

½ cup roasted cashew halves (honey roasted is yummy)


  1. 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.

  2. 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. Sprinkle roasted cashews on top and toss a few more times.

  3. Serve immediately with a fresh squeeze of lime juice or place in the fridge for later. Salad will keep well covered in the fridge for up 4-5 days. Serves 4.


Servings: 4 servings

Serving size: 1 serving (based on 4)

Calories: 402kcal

Fat: 21.5g

Saturated fat: 3.1g

Carbohydrates: 43.7g

Fiber: 9.9g

Sugar: 13.4g

Protein: 16.5g

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