10 Minute Thai Broccoli and Chickpea Salad
10 minute Thai broccoli and chickpea salad requires no cooking or chopping and comes together in one bowl. Vegan, gluten-free, and packed with plant protein and fiber.
Servings: 4 servings
Equipment
Ingredients
Peanut Dressing
- 1/4 cup natural creamy peanut butter
- 2 Tbsp. unseasoned rice vinegar (or lime juice)
- 1 Tbsp. lower-sodium tamari or soy sauce
- 2 tsp. coconut sugar or honey
- 2 tsp. freshly grated ginger
- 2 Tbsp. coconut milk (or unsweetened nut milk of choice)
Broccoli Chickpea Salad
- 1 (9-oz.) bag broccoli slaw
- 1 (15-oz.) can chickpeas, drained and rinsed
- 1/2 cup shredded (matchstick) carrots
- 1 cup cooked and cooled quinoa
- 1/3 cup fresh chopped basil leaves
- Kosher salt to taste
Instructions
- Prepare peanut dressing by combining peanut butter, rice vinegar, tamari, sugar (or honey), and ginger in a large mixing bowl; mix well. Whisk in coconut milk until smooth.
- Add broccoli slaw, chickpeas, carrots, quinoa, and basil to the bowl; season ingredients with a few pinches of salt. Use tongs to toss well until dressing coats all ingredients. Taste, and season with a pinch more salt, if needed. Serve immediately or refrigerate, covered, for up to 3 days.
Notes
- I like to cook my quinoa in vegetable broth to enhance the flavor.
- Enjoy this salad as a light lunch, or pair with soup, a sandwich, or your protein of choice (such as chicken, tofu, or shrimp).
Nutrition
Serving: 1.25cups | Calories: 279kcal | Carbohydrates: 36g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Sodium: 710mg | Fiber: 7g | Sugar: 9g