Salad

• 1 (15 ounce) can chickpeas, drained and rinsed
• 3 cups romaine lettuce, finely chopped or shredded
• 2 cups shredded red cabbage
• 1 cup shredded carrots, chopped for even distribution
• 1 red bell pepper, diced
• 1 jalapeño, seeded and finely diced
• 1/4 cup chopped or sliced green onion
• 1/4 to 1/2 cup fresh chopped cilantro
• 1/4 cup chopped roasted peanuts or cashews (for topping)

Peanut Dressing

• 1/4 cup natural creamy peanut butter
• 1/2 orange, juiced (or lime juice as alternative)
• 2.5 tablespoons low sodium gluten-free soy sauce
• 1 tablespoon pure maple syrup (or honey)
• 1 tablespoon rice vinegar (seasoned or regular)
• 1 tablespoon sesame oil (or avocado oil)
• 1 teaspoon fresh grated ginger
• 1 clove garlic, finely minced
• 1/4 teaspoon cayenne pepper (optional for heat)
• 2 tablespoons warm water (to thin dressing)