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Vegan Avocado Thai Peanut Salad

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 2 servings as a dinner
Author: Courtney Hunter

Ingredients

Chickpeas

  • 1 can chickpeas, rinsed and drained.
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon smoked paprika

Salad

  • 3 cups Napa Cabbage
  • 2 cups coleslaw mix
  • 2 avocados, diced or slices
  • ¼-1/2 cup roasted, salted, peanuts

Dressing

  • ¼ cup peanut butter
  • 1 TB soy sauce
  • 1 TB Lime juice
  • 1 clove garlic
  • 2 TB rice vinegar
  • 1 TB neutral oil

Instructions

  • Preheat your oven to 400 degrees. Get a cookie sheet and spray it with cooking oil. Take your rinsed and drained chickpeas and evenly coat them with the salt, pepper, and smoked paprika. Cook in your preheated oven for 15-20 minutes, set aside.
    Mix your salad dressing, by adding all ingredients and stirring. To make stirring and flavor better, heat in the microwave for 30 seconds and stir until smooth set aside.
    Cut up your Napa cabbage into bite-sized pieces, throw in your coleslaw mix, stir.
    When ready to serve put it all together. Add the salad, chickpeas, and dressing mix. Before serving add the avocado slices and peanuts. Serve immediately.