Description
This Crunchy Thai Chickpea Salad is a vibrant, protein-packed, and refreshing dish perfect for a quick lunch or a light dinner. Combining the nutty flavors of peanut butter with fresh veggies like shredded carrots, red cabbage, and bell pepper, it’s tossed in a creamy Thai-inspired peanut dressing with lime and sesame notes. Ready in just 10 minutes, this salad is satisfying, nutritious, and serves as a fantastic gluten-free and vegetarian option.
Ingredients
Salad
- 2 14-ounce cans chickpeas, rinsed and drained
- 2 carrots, shredded
- 3 cups red cabbage, shredded
- 1 bell pepper (yellow recommended), chopped
- 2 green onions, sliced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup chopped peanuts, plus extra for garnish
Dressing
- 1/2 cup peanut butter
- 1 tablespoon seasoned rice vinegar
- 1 teaspoon soy sauce or gluten-free tamari
- 1 teaspoon toasted sesame oil
- 1 lime, juiced (about 1 tablespoon)
- 1/4 cup water, plus more if needed for thinning
Instructions
- Prepare the Chickpeas and Vegetables: Open the cans of cooked chickpeas and rinse them under cold water using a strainer. Drain thoroughly and transfer to a large mixing bowl. Add the shredded carrots, shredded red cabbage, chopped bell pepper, sliced green onions, and chopped cilantro to the bowl with the chickpeas.
- Make the Peanut Dressing: In a separate mixing bowl or a mason jar with an airtight lid, combine the peanut butter, seasoned rice vinegar, soy sauce (or tamari), toasted sesame oil, lime juice, and 1/4 cup water. Stir or shake vigorously for 2-3 minutes until the dressing becomes smooth and creamy. If the dressing is too thick, add additional water one tablespoon at a time until the desired consistency is reached.
- Toss the Salad and Dressing: Pour the creamy peanut dressing evenly over the salad ingredients. Mix thoroughly until all the vegetables and chickpeas are well coated with the dressing, ensuring every bite is flavorful.
- Garnish and Serve: Top the tossed salad with the chopped roasted peanuts, and if desired, extra cilantro or green onions for a fresh garnish. Serve the salad at room temperature or refrigerate and serve chilled based on preference.
Notes
- For a thinner dressing, gradually add more water until you achieve your preferred consistency.
- Use gluten-free tamari to make this salad gluten-free.
- This salad stores well for up to 2 days refrigerated but is best eaten fresh for maximum crunch.
- To add extra protein, consider adding grilled chicken or tofu if not strictly vegetarian.
- Roasted peanuts add a nice crunch; toasted sesame seeds can also be used as an alternative garnish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
