Thai Peanut Broccoli and Chickpea Salad
Broccoli is great in raw salads during the Summer. It provides fiber, lots of nutrients and a satisfying crunch! People love to dress it with mayonnaise and vinaigrettes, but I love to serve it with nut butter based dressing. The recipe I am sharing with you today combines broccoli as well as other colorful veggies with some chickpeas for added protein and an easy to make Thai peanut dressing. This comes together in 15 minutes, and is great for picnics and parties! Not a peanut fan? Almond butter works here too. Allergic to nuts? Use sunflower seed butter.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- In a large bowl, combine all of the veggies and chickpeas.
- In a smaller bowl, whisk together all of the dressing ingredients until smooth, then pour over the veggies in the bowl.
- Toss the veggies with the dressing in the bowl, transfer to a serving dish, and enjoy!
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- Heart Healthy
- Side Dish