Crispy chickpeas, fresh veggies, and a creamy Thai peanut dressing create a vibrant, wholesome bowl.
# What You'll Need:
→ Roasted Chickpeas
01 - 1 can (15 ounces) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/4 teaspoon ground cumin
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Salad Base
08 - 2 cups mixed salad greens, such as romaine and spinach
09 - 1 cup shredded red cabbage
10 - 1 cup julienned carrots
11 - 1 red bell pepper, thinly sliced
12 - 1/4 cup chopped fresh cilantro
13 - 2 green onions, thinly sliced
14 - 1/4 cup roasted peanuts, roughly chopped
→ Thai Peanut Dressing
15 - 1/4 cup creamy peanut butter
16 - 2 tablespoons soy sauce (use gluten-free if needed)
17 - 1 tablespoon fresh lime juice
18 - 1 tablespoon maple syrup or honey
19 - 1 teaspoon toasted sesame oil
20 - 1 small garlic clove, minced
21 - 1 teaspoon grated fresh ginger
22 - 2 to 3 tablespoons water, as needed to thin
# Directions:
01 - Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Pat chickpeas thoroughly dry. Toss with olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper until evenly coated.
03 - Transfer seasoned chickpeas to the prepared baking sheet and spread in a single layer. Roast for 25 to 30 minutes, shaking the pan halfway through, until golden and crisp. Allow to cool slightly.
04 - In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup or honey, sesame oil, minced garlic, and grated ginger. Gradually add water and whisk until dressing is smooth and pourable.
05 - In a large salad bowl, combine mixed greens, shredded red cabbage, julienned carrots, bell pepper, cilantro, and green onions.
06 - Add roasted chickpeas to the salad base and toss gently with the peanut dressing until evenly coated.
07 - Top with chopped roasted peanuts just before serving.
