Crispy Chickpea and Roasted Red Pepper Salad

Ingredients

• 1 tbsp peanut butter or sunflower butter
• 1 tbsp Bragg’s amino acids or soy sauce
• 2 tsp maple syrup
• 2 tsp lemon juice
• 1 tsp rice vinegar
• 1 clove garlic, finely grated or minced
• 1 tsp minced ginger
• ¼ tsp kosher salt
• ¼ tsp chili flakes
• 2 tsp water
• 1 cup frozen edamame (boiled, drained and rinsed)
• ¼ cup dry quinoa (cooked according to package instructions)
• 1 cup finely chopped iceberg lettuce
• 1 cup finely chopped purple cabbage
• 1 cup finely grated carrot (about 1 large carrot)
• ¼ cup cilantro, minced
• 3 medium green onions, finely chopped on a bias
• 2 tbsp roasted and unsalted peanuts (sub with walnuts or almonds)
• 2 tbsp sesame seeds

Instructions

1. Begin by cooking the edamame and quinoa according to package instructions.
2. While the edamame and quinoa cook, make the dressing. In a cup or bowl, add in all of the dressing ingredients and whisk well. The dressing will look thick and slightly lumpy — don’t worry, this is totally normal. Next, add in the 2 tsp of water and whisk into the dressing for about 30 seconds. The dressing will slowly transform and become silky smooth. Feel free to add more water to thin the dressing to a consistency you like. Adjust for salt and maple syrup, and set aside.
3. Next, prep all of the veggies (iceberg, cabbage, carrots, green onion, cilantro) and add them into a large salad bowl.
4. At this point the edamame and quinoa should be done cooking. Add the quinoa, edamame, peanuts and sesame seeds into the bowl. Drizzle the dressing over the salad and toss to combine. Adjust for salt and enjoy!