Crunchy Thai Chickpea Salad
This Crunchy Thai Chickpea Salad is more than a side—it’s a refreshing, nourishing, and flavor-packed dish that’s easy to love.
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 1/2 cup shredded carrots
- 1/2 cup red bell pepper diced
- 1/4 cup red cabbage thinly sliced
- 2 tbsp chopped green onions
- 2 tbsp tahini or peanut butter as a substitute
- 1 tbsp soy sauce use tamari for gluten-free
- 1 tbsp lime juice fresh is best!
- 1 tsp honey or maple syrup for vegan
- 1/2 tsp red pepper flakes adjust to taste
- 1/2 tsp sesame oil
- 1 clove garlic minced
- 1 tbsp chopped peanuts for garnish
- 1 tbsp fresh cilantro chopped (for garnish)
- 1/2 tsp sesame seeds for garnish
Instructions
- Prepare the Vegetables
- Dice, slice, and shred all your vegetables ahead of time. This step makes assembling the salad quick and smooth. Keep your cuts small and uniform for the best texture.
- Mix the Dressing
- In a small bowl, whisk together the tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and minced garlic. Add a tablespoon of water if it’s too thick.
- Tip: Tahini thickens when mixed with acid (like lime juice). Add water a teaspoon at a time until you get a pourable consistency.
- Combine Chickpeas and Veggies
- In a large bowl, combine the chickpeas, carrots, bell pepper, red cabbage, and green onions. Toss gently to mix.
- Tip: For extra flavor, lightly mash some of the chickpeas so they soak up more dressing.
- Add the Dressing
- Pour the dressing over the chickpea mixture and toss until everything is well coated.
- Tip: Let the salad sit for 10-15 minutes before serving to allow the flavors to meld.
- Garnish and Serve
- Top the salad with chopped peanuts, fresh cilantro, and sesame seeds right before serving.
- Presentation Tip: Serve in a large, shallow bowl for a beautiful burst of color that invites everyone to dig in.
Notes
Tahini swap: If you don’t have tahini, use natural peanut butter or sunflower seed butter.
Boost the protein: Add quinoa, edamame, or chopped hard-boiled eggs.
Make it spicy: Add a bit of sriracha or extra red pepper flakes.
Avoid sogginess: Don’t add dressing too far in advance unless prepping for storage.