Asian Peanut Noodle Slaw with Chickpeas

Serves 4

An Asian Peanut Noodle Slaw with Shredded Chicken recipe published in the April 2017 edition of Family Circle inspired me to create my own meatless version... although substitute 1 - 2 cups of shredded rotisserie chicken for the chickpeas, if you prefer.

Ingredients:

• 4 ounces whole wheat linguine
• 1/4 cup creamy peanut butter
• 3 tablespoons rice vinegar
• Juice from 1 small lime
• 2 tablespoon sesame oil
• 1 tablespoon fresh ginger, finely grated
• 1 tablespoon packed brown sugar
• 1 teaspoon Sriracha
• 1 can chickpeas, rinsed and drained
• 6 cups cabbage, finely shredded
• 2 cups carrots, finely shredded
• 1 yellow pepper, finely chopped
• 1 bunch green onions, finely sliced
• 1/2 bunch fresh cilantro
• Salt and pepper to taste

1. Cook linguine, according to package directions. Drain, rinse and set aside.
2. Dressing: In a large bowl, whisk together peanut butter, rice vinegar, lime juice, sesame oil, ginger, brown sugar and Sriracha until smooth.
3. Add linguine, chickpeas, cabbage, carrots, yellow pepper, salt and pepper; toss well.
4. Place on individual plates and top with green onions and cilantro. Enjoy until completely eaten😋