Crunchy Thai Chickpea Salad
This vibrant Thai-inspired salad features crunchy chickpeas, colorful veggies, and a creamy peanut-lime dressing for a tangy, slightly sweet, and refreshing dish.
Equipment
- 1 skillet for crisping chickpeas
- 1 bowl for mixing salad
- 1 whisk for dressing
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 red bell pepper thinly sliced
- ½ cucumber julienned
- ¼ cup chopped green onions
- ¼ cup chopped cilantro
- ¼ cup roasted peanuts or cashews
- 3 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon honey or maple syrup
- 1 teaspoon grated ginger
- 1 small garlic clove minced
- 1 to 2 tablespoons warm water to thin
- ½ teaspoon chili paste or sriracha optional
Instructions
- Heat 1 teaspoon oil in a skillet over medium heat.
- Add chickpeas and sprinkle with salt, cooking 6 to 8 minutes, shaking the pan until chickpeas are golden and crunchy. Let cool.
- Prepare vegetables by shredding cabbage and carrots, thinly slicing bell pepper, julienning cucumber, and chopping green onions and cilantro.
- Whisk together peanut butter, soy sauce, lime juice, honey, grated ginger, minced garlic, warm water, and chili paste until smooth.
- In a large bowl, combine cooled chickpeas and prepared vegetables.
- Pour dressing over the salad and toss gently to coat.
- Top salad with roasted peanuts or cashews.
- Serve chilled or at room temperature.
Notes
- Boost protein by adding grilled chicken or shrimp.
- Add crunch with sesame seeds or wonton strips.
- Increase sriracha for more heat.
- Add fresh mango slices for sweetness.
- Keep dressing separate when meal prepping.