Satay chickpea salad

This one went down a storm, and for good reason. Any excuse to add peanut butter to everything. Best peanut butters are linked in the notes section.

Recipe, makes 2 portions;

400g jarred chickpeas
1/2 red onion, diced finely
1/2 cucumber, cut into small pieces
6 sugar snap peas, cut into 3
6-7 cherry tomatoes, quartered

THE DRESSING:
2 tbsp crunchy peanut butter
1/2 lime juiced
2 tbsp vinegar
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp miso
1 tbsp maple syrup
1/4 tsp turmeric
1/4 tsp onion salt
1/4 tsp garlic powder
1 tbsp hot sauce

THE TOPPINGS:
Coriander
Crispy fried onions
Sesame seeds
Spring onions

Method

1. Add all the dressing ingredients to a medium bowl and mix well.

2. Add the chopped veggies and the chickpeas.

3. Mix the chickpeas until they’re coated, then top with chopped spring onions, crispy fried onions, sesame seeds and chopped coriander.

4. Serve with rice or protein of choice.

Notes + Variations:

Use Manilife, Pip and Nut, or Yumello peanut butter. Best ones on the market.

For chickpeas, Bold Bean Co and Brindisa are my go-to’s.