Peanut Sauce
- 1 garlic clove, grated
- 1/2 tsp grated peeled ginger
- 1/4 cup all-natural creamy peanut butter
- 3 tbsp fresh lime juice (from 1 to 2 limes)
- 2 tbsp soy sauce
- 1 tbsp honey
- 2 tsp toasted sesame oil
Chickpeas & Bowls
4 lime wedges
2 (14.5-oz) can chickpeas, drained, rinsed
2 tbsp olive oil
2 tsp salt
2 garlic cloves, finely chopped
1 tbsp grated peeled ginger
1/4 head of red cabbage (about 6 oz.), shredded or finely chopped (about 3 cups)
2 tbsp finely chopped fresh herbs
2 cucumbers, thinly sliced
1 medium carrot, shredded
3 cups cooked brown rice
1/4 cup roasted peanuts, chopped
Method:
Refer to the picture to put the bowl together. Tip: Toasting the chickpeas in a pan on the stovetop without oil can give them a nutty taste. Try and dry the chickpeas with papertowels a little before toasting.