# Components:
→ Chickpeas
01 - 2 cups cooked chickpeas (or 1 can, drained and rinsed)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/4 teaspoon salt
05 - 1/4 teaspoon black pepper
→ Vegetables
06 - 2 cups shredded red cabbage
07 - 1 cup shredded carrots
08 - 1 red bell pepper, thinly sliced
09 - 3 green onions, thinly sliced
10 - 1/2 cup fresh cilantro, chopped
11 - 1/2 cup chopped cucumber
→ Thai Peanut Dressing
12 - 1/4 cup creamy peanut butter
13 - 2 tablespoons soy sauce
14 - 1 tablespoon fresh lime juice
15 - 1 tablespoon maple syrup or honey
16 - 1 tablespoon rice vinegar
17 - 1 teaspoon toasted sesame oil
18 - 1 garlic clove, minced
19 - 1/2 teaspoon grated fresh ginger
20 - 2 to 3 tablespoons warm water, to thin
→ Toppings
21 - 1/4 cup roasted peanuts, roughly chopped
22 - 1 tablespoon toasted sesame seeds
23 - Lime wedges, for serving
# Method:
01 - Preheat oven to 400°F (200°C). Toss chickpeas with olive oil, smoked paprika, salt, and black pepper. Spread evenly on a baking sheet and roast for 20 minutes, shaking halfway through, until golden and crispy. Allow to cool slightly.
02 - In a large mixing bowl, combine shredded red cabbage, carrots, sliced red bell pepper, green onions, chopped cilantro, and chopped cucumber.
03 - In a small bowl, whisk together creamy peanut butter, soy sauce, fresh lime juice, maple syrup or honey, rice vinegar, toasted sesame oil, minced garlic, and grated fresh ginger. Incorporate warm water gradually, one tablespoon at a time, until the dressing is smooth and pourable.
04 - Add roasted chickpeas to the vegetables. Drizzle Thai peanut dressing over the mixture and toss gently to ensure thorough coating.
05 - Divide among serving plates. Top with chopped roasted peanuts, toasted sesame seeds, and lime wedges.
