The inspiration for this recipe came from Thai-Inspired Chickpea Salad by FatFree Vegan Kitchen.
Servings: 4
Prep Time: 25 minutes
Ingredients
Coconut Tamarind Dressing:
2 tsp unsweetened shredded coconut, toasted
1/4 tsp tamarind paste
1 tsp tahini paste
1/4 tsp cumin
1 tbsp olive oil
2 tsp apple cider vinegar
1 tsp braggs soy sauce
pinch of cayenne
2 tsp grated ginger
salt and pepper
Salad Ingredients:
1 red pepper
1 english cucumber
1 avocado
1 large tomato
1 15oz can chick peas, drained and rinsed
fresh cilantro
Instructions
Mix together the ingredients for the dressing in a large bowl, adjusting to suit your taste. The measurements are meant to be guidelines, I don’t always follow them exactly.
Chop all the vegetables into bite size pieces, and mix together with the dressing. If you want this salad to last for a while, don’t add the avocado until ready to eat, otherwise they will go brown.