1 cup cooked chick peas, drained; if using canned, drained and rinsed
1 cup chopped cucumbers
1 cup shredded jicama
1 cup diced red and/or yellow bell pepper
1/2 cup chopped toasted pecans
2 Tbsp chopped fresh basil
Instructions
For peanut sauce, in small bowl, whisk together all ingredients up to the water. Whisk in 1 Tbsp of water at a time until the consistency is just pourable, about 1/4 cup total. Season to taste with red pepper flakes, if using, salt, and more black pepper. Set aside.
For salad, in large bowl, combine all ingredients. Drizzle the dressing over the salad and toss to combine.