Go Back
+ servings
Print Recipe
ingredients for vegan thai broccoli salad in a bowl

Spicy Cashew Thai Chickpea Broccoli Salad

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!

Course Gluten Free, Grain Free, Lunch, Salad, Vegan, Vegetarian
Keyword chopped thai broccoli salad, thai broccoli salad, vegan thai broccoli salad
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 servings
Calories 402 kcal
Author Monique of AmbitiousKitchen.com

Ingredients

  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 medium head broccoli, VERY finely chopped into bite sized pieces (3-4 cups FINELY diced)
  • 2-3 cups packed shredded red cabbage
  • 1 cup shredded carrots
  • 1 red bell pepper, diced
  • ¼ cup diced green onions (mostly green part)
  • 1 jalapeno, seeded and finely diced
  • 1/2 cup chopped fresh cilantro
  • For the dressing:
  • ¼ cup natural creamy peanut butter
  • 2 1/2 tablespoons low sodium gluten free soy sauce or coconut aminos
  • 1 tablespoon honey (or pure maple syrup)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil (or sub olive oil)
  • 1 teaspoon fresh grated ginger
  • 1 clove garlic, finely minced
  • Optional: ¼ teaspoon red cayenne pepper
  • 2 tablespoons warm water, to thin dressing
  • To garnish:
  • ½ cup roasted cashew halves (honey roasted is yummy)

Instructions

  1. In a large bowl, add the chickpeas, finely chopped broccoli, shredded red cabbage, shredded carrots, red bell pepper, green onion, jalapeno and cilantro. Set aside.
  2. Make the dressing by whisking together the following ingredients in a small bowl: peanut butter, soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, cayenne pepper and water. Drizzle over the salad and toss well to combine. Sprinkle roasted cashews on top and toss a few more times.
  3. Serve immediately with a fresh squeeze of lime juice or place in the fridge for later. Salad will keep well covered in the fridge for up 4-5 days. Serves 4.

Recipe Notes

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.

Nutrition Facts
Spicy Cashew Thai Chickpea Broccoli Salad
Amount Per Serving (1 serving (based on 4))
Calories 402 Calories from Fat 194
% Daily Value*
Fat 21.5g33%
Saturated Fat 3.1g19%
Carbohydrates 43.7g15%
Fiber 9.9g41%
Sugar 13.4g15%
Protein 16.5g33%
* Percent Daily Values are based on a 2000 calorie diet.