< https://emilyontoast.substack.com/p/thai-inspired-chickpea-salad>

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

1 large jar/2 tins chickpeas, drained 1 pepper, diced (red, orange or yellow) 1/2 cucumber, diced 1 large/2 small medium carrots, grated 3 -4 spring onions, finely sliced 60 g peanut butter 2 tbsp dark soy sauce 1 tbsp fish sauce (optional) 1 tbsp rice vinegar 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.