Spicy Cashew Thai Chickpea Broccoli Salad Recipe

Cooking Directions

• STEP 1.In a large bowl, combine cooked chickpeas, chopped broccoli, and cashews.
• STEP 2.In a separate small bowl, whisk together the dressing ingredients: lime juice, soy sauce, honey, sriracha, and garlic.
• STEP 3.Pour the dressing over the salad and toss until well coated. Adjust the seasoning to taste.
• STEP 4.Let the salad sit for at least 10 minutes to allow the flavors to meld together.
• STEP 5.Serve the salad chilled or at room temperature. Garnish with chopped cilantro and additional cashews, if desired.

Cooking Tips

• To cook chickpeas, soak them overnight and then boil until tender. Alternatively, use canned chickpeas.
• Blanch the broccoli florets in boiling water for a few minutes to soften them slightly while retaining their crunch.
• For a spicier salad, increase the amount of sriracha or add some chopped red chili peppers.

Storage and Serving

• This salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve it as a side dish with grilled chicken or tofu for a complete meal.
• You can also add cooked quinoa or rice to make it more filling.