Spicy Peanut Salad Dressing Over Chickpea Salad 

I originally wanted to call this a peanut sauce cobb salad, because of the way I've laid the veggies down the bowls, but some people get really picky with how you label things and when you look up cobb this technically isn't it.. Then I thought it's got some Gado Gado vibes with the peanut sauce, green beans, and sprouts combo, but still.. it's not really a gado gado for many reasons. So I settled on Spicy Peanut & Greens because well, it's mostly about the dressing, and the glorious veggies and chickpeas are the plus one.

While I'm sure you've had peanut dressings many times before, this peanut dressing has an additional protein boost and less calories than your average peanut sauce. To do that I've used peanut butter powder in place of peanut butter to keep the protein grams really high with less fat and calories. The good news is it tastes just as rich and flavourful as a full fat peanut dressing but can easily fit into a diet or calorie deficit! And even if you're not watching your calories, this is a great way to boost your overall protein intake.

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I made this salad along with two other meal prep options for the week:

Vegan Buffalo Chicken Wraps 

Edamame Salad with Creamy Curry Sauce

Why You'll Love This Recipe

Using peanut butter powder in place of full fat peanut butter reduces the calories, while keeping the protein high!

It's really simple to make, and the salad ingredients are totally customizable.

With 31g of protein per serving this is a great high protein lunch option for meal prep.

It's really easy to make and sits very well in the fridge.

 

Substitutions

While the peanut butter powder does make this higher in protein, you can definitely switch it up and use regular full fat peanut butter.

This peanut dressing would also be great served over noodles if you want something more hearty than greens.

Any of the vegetables can be substituted for whatever vegetables you prefer. Carrots and cucumbers also go great with peanut sauce!

 

Spicy Peanut Dressing with Chickpea Salad

Recipe makes two servings

Macros per serving:

508 cals - 8g fat - 78g carbs - 31g protein 

 

Ingredients:

• 2 cups chickpeas, I used canned chickpeas, drained and rinsed well
• 1 cup green beans, chopped 
• 1 cup frozen organic corn
• 4 radish, sliced thin 
• 1/2 cup micro broccoli or broccoli sprouts
• 4 cups lettuce 
• 1/3 cup peanut butter powder
• 1 tbsp liquid aminos (or soy sauce)
• 2 tbsp coconut milk, I used full fat from a can
• 1 tbsp chili flakes
• 1/2 tbsp maple syrup 
• 1/2 tbsp rice vinegar or lime juice

 

Recipe:

1. Preheat the oven to 350 F and line a small baking tray with parchment paper.
2. Bring 2 cups water to a boil.
3. Add corn and cook for 4 minutes, then drain.
4. Add the corn to the prepared baking tray and bake for 15-20 minutes or until golden brown. The corn will have a really nice chew. Set aside.
5. Bring 2 cups water to a boil and add chopped green beans, cook for 4 minutes or until lightly tender, you still want a crunch. Drain and rinse with cold water to stop from cooking further. Set aside.
6. Slice the radishes into thin pieces.
7. Add to a small bowl all the dressing ingredients: peanut butter powder, liquid aminos, coconut milk, chili flakes, maple syrup, and vinegar. Whisk to combine.

 

For Meal Prep:

Add the peanut dressing to the bottom of two containers then layer all the salad ingredients into the two bowls starting with the chickpeas and ending with the lettuce.

 

To Serve Right Away:

Add the lettuce to two bowls and top with all the salad ingredients: chickpeas, corn, green beans, radish, and broccoli sprouts. Divide the dressing across both bowls.

 

Interested in more high protein plant-based meal prep options? Check out Bite Club for weekly high protein vegan meal plans sent straight to your inbox!

Please note:

All macronutrients have been calculated to the best of my ability but may vary slightly.

Some links are affiliate links and I make a small commission.