Chickpea bowl with cabbage and carrots from Food52 by Leanne Brown

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Notes about this recipe

  • Rutabaga on July 18, 2020

    This is a good hearty salad for a picnic or potluck, which can easily be made vegan if you omit the fish sauce. My husband wasn't as fond of it as I was, but still liked it. It has a good mix of crunch and softness, with a little acid from the lime, funk from the fish sauce, and richness from the peanut butter. It keeps pretty weel for a day or two, and comes together quickly.

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