I am head over heels in love with this salad. It’s so darn refreshing and simple. In fact my mantra word for the month is “refresh” so this salad could not have happened at a better time. Chopped. Cashew. Lime. Chickpea. Come to mamma.
Oh did I mention cilantro? I’ve come to the realization that cilantro makes anything taste good. It might be my favorite herb next to italian basil. ERrrmyylawd there is nothing like FRESH basil. Gosh that is a tough call. I dream of having my own herb garden one day but also remember I have the biggest green thumb. Is that the saying? I can’t keep plants or gardening alive for the life of me. And yet I love them so much! It’s a twisted world we live in my friends.
Lately I’ve been full blown cilantro though. When I get hooked on something…I am HOOKED. Sort of like this old Dixie Chicks song. On repeat for days. And these Athleta city pants. Wear em every day no shame.
Anyways, this past weekend was quite refreshing to say the least. In case you missed my “This is 25: Things You May Not Know About Me” post, then you know…I turned 25 this past Sunday. A lot of bittersweet feelings there but my best friend Rachel was in town and it felt nice to take a beak from work, internship studying and TNK content. We all need a few days every now and then to simply enjoy life outside of our career, to-do lists or mundane routine.
Along with my bestie visiting me for an adventure filled weekend I’ve been trying some new workout classes including hot yoga. I don’t LOVE it. Yet. But I will say, after each session I feel so awakened and relaxed. Simply content. This is a difficult feeling for me to embrace because I NEVER feel that way. I am always restless, thinking about all the things and constantly walking on a thin thread between anxiety and normalcy. I’m curious to see how my yoga journey continues…
Until then lets talk chopped cashew lime chickpea salad. Aligns so well with my REFRESH RESET mode for July and it’s beyond simple to throw together. Aka meal prep friendly for crazy weeks and a go-to side dish for BBQ’s. Hello summatime bliss. I will break down the details below of the recipe and how to enjoy it. As “Refreshing” as the birthday weekend + hot yoga sessions were I am ready to get back to enjoying the mundane pleasures in my life.
Including enjoying this REFRESHING, nutrient packed salad while sitting by the Charles River after a long day of hustlin hard. Do you have any mantra words for the month? Favorite refreshing meal prep dish? Or refreshing plans/ideas for the summer? You know I love hearing from you 🙂
Chopped Cashew Chickpea Lime Salad Details
Cashew Sauce: You don’t need to blend cashews to make a cream for this. As yummy as all those cashew cream recipes look and taste, I simply don’t have time for it right now! All you need for this sauce is Cashew Butter (I get mine from Trader Joe’s, the best) + Coconut Aminos (an essential you need to have in your pantry) + Fresh Lime + Cashew or Almond Milk + Ginger. YUM. You can also add hot sauce if you’re in a spicy mood. Divine.
Protein Source: The recipe solely has chickpeas and edamame which are naturally higher in starchy fiber but also pack in some protein. You can also add in shredded chicken, shrimp or serve as a side dish with your favorite meat. It’s completely up to you!
Edamame Veggie Blend: To make your life simple, I suggest buying the frozen edamame + corn + carrot blend from Trader Joe’s! Super easy to toss into the salad or Whole Foods has some options as well. This adds extra protein, fiber rich carbohydrates and overall, a delicious flavor/crunch. You can also choose to just add in edamame instead of the blend depending on your preference!
Herbs & Methods: Don’t leave out the fresh cilantro! This is key. I suggest doubling the sauce as well because it’s that yummy you may want to have it on hand during the week for other dishes. I love having this salad as a side dish with fish or for extra protein adding cooked chicken. If vegetarian you can leave as is and maybe add in riced cauliflower/wild rice if you’re wanting more bulk! It’s very versatile and a great meal prep dish to whip up for the week.
- 6 cups chopped cabbage slaw
- 2 cups edamame + corn blend
- 1 15 oz. can chickpeas, rinsed and drained
- 1 head cilantro, chopped
- Cashew Sauce:
- ¼ cup creamy cashew butter
- 2 Tbsp. coconut aminos
- Juice from 3 limes
- 2 tsp. ginger paste/fresh ginger
- Cashew or Almond milk to thin
- Optional: hot sauce of choice
- Optional Additions: chopped kale, bell pepper, carrots, chicken or shrimp
- First combine chopped cabbage, edamame, corn, chickpeas, cilantro and any other additions you want in a large bowl. To make cashew sauce whisk together cashew butter, coconut aminos, lime juice and ginger. Slowly add in cashew milk until the sauce begins to thin. It will be roughly ¼ cup depending on the consistency you prefer. I like to create a happy between, not too liquidy but not too thick.
- Toss dressing into chopped slaw salad and serve with rice, chicken or on its own!
Feel free to add in chopped kale, extra vegetables like bell pepper and more protein such as chicken or shrimp.