Thai-Inspired Chickpea Salad


Ingredients

  • 1/2 ounce dried, unsweetened coconut (1/4 cup)
  • 2 tablespoons peeled and coarsely chopped ginger
  • 2 green onions
  • 1 teaspoon mellow white miso
  • 1/2 cup vegetable broth
  • 1 tablespoon vegan sugar or agave nectar
  • 1/4 teaspoon tamarind concentrate (or omit and add extra lime juice)
  • 1 teaspoon soy sauce
  • 3 cups cooked chickpeas (or canned, drained and rinsed)
  • 2 teaspoons fresh lime juice
  • 1/2 red bell pepper, seeded and diced
  • 1 small jalapeno chile, stemmed, seeded and finely diced (add more or less to taste)
  • 1/2 cup peeled and diced cucumber
  • 1 rib celery, diced
  • 1/2 cup fresh pineapple, cubed
  • salt to taste
  • toasted cashews (optional)