Name: Spicy Cashew Thai Chickpea Broccoli Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 (15-ounce) can chickpeas, rinsed and drained; 1 medium head broccoli, very finely chopped (3–4 cups); 2–3 cups shredded red cabbage; 1 cup grated carrots; 1 red bell pepper, diced; ⅓ cup diced green onions; 1 jalapeño, finely diced; ½ cup chopped fresh cilantro; ¼ cup natural creamy peanut butter (just nuts and salt); 2½ tablespoons low-sodium, gluten-free soy sauce or coconut aminos; 1 tablespoon honey or pure maple syrup; 1 tablespoon rice vinegar or fresh lime juice; 1 tablespoon sesame oil (substitute olive oil if preferred); 1 tablespoon grated ginger; 1 clove garlic, minced; ¼ teaspoon red cayenne pepper (optional); 2–3 tablespoons warm water; ½ cup roasted cashew halves

Spicy Cashew Thai Chickpea Broccoli Salad

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A vibrant, nutrient-packed salad blending Thai flavors with plant-based ingredients. This quick, colorful dish combines hearty chickpeas, fresh broccoli, and a spicy peanut dressing, garnished with roasted cashews for a restaurant-quality meal in 30 minutes.

Author: Layan
Prep Time: 20
Cook Time: 10
Total Time: 30
Yield: 4 servings 1x
Category: quick
Method: Mixing
Cuisine: Thai
Diet: Vegetarian

Ingredients

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1 (15-ounce) can chickpeas, rinsed and drained
1 medium head broccoli, very finely chopped (3–4 cups)
2–3 cups shredded red cabbage
1 cup grated carrots
1 red bell pepper, diced
⅓ cup diced green onions
1 jalapeño, finely diced
½ cup chopped fresh cilantro
¼ cup natural creamy peanut butter (just nuts and salt)
2½ tablespoons low-sodium, gluten-free soy sauce or coconut aminos
1 tablespoon honey or pure maple syrup
1 tablespoon rice vinegar or fresh lime juice
1 tablespoon sesame oil (substitute olive oil if preferred)
1 tablespoon grated ginger
1 clove garlic, minced
¼ teaspoon red cayenne pepper (optional)
2–3 tablespoons warm water
½ cup roasted cashew halves

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Instructions

Combine chickpeas, broccoli, red cabbage, grated carrots, red bell pepper, green onions, jalapeño, and cilantro in a bowl.
Whisk peanut butter, soy sauce, honey/maple syrup, rice vinegar/lime juice, sesame oil, ginger, garlic, and cayenne pepper (if using) in another bowl.
Add warm water 1 tablespoon at a time until the dressing reaches a smooth, pourable consistency.
Pour dressing over the salad, toss to coat evenly, then top with roasted cashews.
Serve chilled or at room temperature.

Notes

Store the salad without cashews for up to 5 days to maintain crispness.
Adjust cayenne pepper to control spice level.
Add lime wedges for extra zing.
Replace soy sauce with coconut aminos for a gluten-free option.

Nutrition

Serving Size: 1 serving
Calories: 270
Sugar: 5g
Sodium: 250mg
Fat: 12g
Saturated Fat: 2.5g
Carbohydrates: 25g
Fiber: 6g
Protein: 10g
Cholesterol: 0mg

Find it online: https://yumandrun.com/spicy-cashew-thai-chickpea-broccoli-salad/