| Prep Time | 15 minutes |
| Servings |
|
Ingredients
Salad
- 2 tbsp coconut oil
- ½ cup chickpeas (drained)
- ¼ tsp sea salt
- ¼ tsp pepper
- ½ tsp onion powder
- ½ tsp curry powder
- 1/2 cup cooked quinoa
- 2 cups mixed greens
- ½ cup cilantro
- ¼ cup red bell pepper (diced)
- ¼ cup carrots (shredded)
- 2 tbsp purple onion (finely sliced)
- 1 green onion (finely sliced)
- ½ avocado (sliced)
- 2 tbsp peanuts (chopped)
Dressing
- 2 tbsp coconut milk
- 1 tbsp sesame oil
- 1 tbsp apple cider vinegar
- ¼ tbsp onion powder
- ¼ tbsp garlic powder
- ½ green onion (finely sliced)
- sea salt and pepper (to taste)
Ingredients
Salad
Dressing
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Instructions
Salad
- Heat coconut oil in a skillet over high. Toss chickpeas in salt, pepper, onion powder and curry powder. Place coated chickpeas in hot skillet, frying just until crispy and golden, about 35 minutes. (Note: as chickpeas cook, they can pop, so place your skillet on the back burner and use a long-handled spatula for safety’s sake).
- Transfer chickpeas to a plate lined with a paper towel. Allow to cool slightly.
- In a bowl, toss together remaining ingredients. Sprinkle with chickpeas. Top with dressing. Enjoy!
Dressing
- Whisk all ingredients together. Drizzle over salad.
Dressing Twist
- For extra Thai flavor, swap out the dressing for this Spicy Coconut Curry Peanut Sauce.
- In a microwave, heat just until melted and smooth: 3 tablespoons coconut milk, 1 tablespoon sesame oil, 2 tablespoons peanut butter, 1 teaspoon Sriracha, ½ teaspoon curry powder, 1 chopped garlic clove, salt & pepper to taste.
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