Gorgeous spicy cashew Thai chickpea broccoli salad made with colorful veggies like carrot, cabbage and bell pepper. This easy vegan Thai broccoli salad is tossed in a spicy peanut dressing and is packed with delicious, plant based protein thanks to chickpeas!
Feel free to double the recipe for a crowd to make a yummy side dish that everyone will love. I suggest leaving out the cashews until you are ready to serve. Salad will stay good for 3-5 days in the fridge.