Thai inspired chickpea salad

Another week, another big bean salad prepped! I think I’ll make one of these each week… I have a newborn baby so these are saving me right now for quick, nutrient dense lunches. Like last week’s bean salad, it stores well and doesn’t go soggy.

This one is inspired by Thai/Vietnamese salads. It’s full of crunchy, colourful veg and a peanut butter dressing. It’s so fresh, wholesome and bursting with flavour.

It goes particularly well tofu, chicken or prawns. Hope you love it. Let me know if you’re keen for another big bean salad next week…

You’ll need (serves 4 with a protein of choice):

• 1 large jar/2 tins chickpeas, drained

• Large handful shredded cabbage (any will work, including red, I used sweetheart)

• 1 pepper, diced (red, orange or yellow)

• 1/2 cucumber, diced

• 1 large/2 small medium carrots, grated

• Corn from one steamed sweetcorn cob, cut from cob (or use a tin)

• Large handful steamed green beans, or mange tout/super snap peas (raw), roughly chopped

• 3-4 spring onions, finely sliced

• Small handful coriander, roughly chopped

• Small handful mint leaves, roughly torn

For the dressing:

• 60g peanut butter

• 2 tbsp dark soy sauce

• 1 tbsp fish sauce (optional)

• 1 tbsp rice vinegar

• Juice of 1 lime

• 1-2 tbsp honey, maple syrup or sweet chilli sauce

• 2-3cm piece of ginger, finely grated

Prep all the salad ingredients and add them to a large mixing bowl.

In a small bowl, whisk together all the dressing ingredients with a large pinch of salt.

Pour the dressing into the salad ingredients and mix well. Taste and adjust salt/more soy to taste.

Store in an airtight container in the fridge for up to 5 days.