Description
This Crunchy Thai Chickpea Salad is a vibrant and flavorful dish that combines the goodness of chickpeas with a mix of colorful vegetables and a delicious peanut dressing. It’s a perfect balance of textures and tastes, making it a satisfying and nutritious meal.
Ingredients
Scale
Main Salad Ingredients:
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup shredded carrots
- 1 small cucumber, diced
- 3 green onions, sliced
- ½ cup purple cabbage, shredded
- ¼ cup fresh cilantro, chopped
- ¼ cup roasted peanuts, chopped
For the Dressing:
- 3 tablespoons creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger
- 2–3 tablespoons warm water (to thin)
Instructions
- Main Salad Preparation: In a large bowl, combine chickpeas, bell peppers, carrots, cucumber, green onions, cabbage, cilantro, and peanuts.
- Dressing: In a separate small bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, garlic, and ginger. Add warm water gradually to achieve desired consistency.
- Combine: Pour the dressing over the salad and toss well to combine.
- Serve: Serve chilled or at room temperature.
Notes
- This salad is great for meal prep and can be refrigerated for up to 3 days.
- Add grilled chicken or shrimp for extra protein.
- For a spicier flavor, mix in some sriracha or red pepper flakes into the dressing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad, Main Course
- Method: No-Cook, Tossed
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 280
- Sugar: 7 g
- Sodium: 440 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 11 g
- Cholesterol: 0 mg
