Ingredients
Scale
- 1 can (15 oz) low-sodium chickpeas, rinsed and drained
- 1 medium cucumber, diced
- 1 red bell pepper, diced
- 1 cup shredded carrots
- 1/4 cup cilantro, chopped
- 3 tbsp freshly squeezed lime juice
- 2 tbsp natural peanut butter
- 1 tbsp toasted sesame oil
- 1 tbsp honey or maple syrup
- 1 tsp Sriracha sauce (adjust for spice preference)
- Salt and pepper to taste
Instructions
- Prepare your ingredients by rinsing chickpeas and dicing cucumber, bell pepper, and shredding carrots.
- In a small bowl, whisk together lime juice, peanut butter, sesame oil, honey or maple syrup, Sriracha until smooth.
- In a large mixing bowl, combine chickpeas, chopped veggies, and cilantro. Pour dressing over and toss until fully coated.
- Chill in the fridge for at least 30 minutes before serving to enhance flavors.
- Just before serving, sprinkle with chopped peanuts or sunflower seeds for added crunch.
Notes
For the creamiest dressing, let the peanut butter come to room temperature and whisk vigorously or use a small immersion blender. Store dressing separately to preserve crunch if kept longer than a day.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg