Fresh, crunchy, and full of flavor — this salad is easy to make and great any day.
introduction
This Crunchy Thai Chickpea Salad mixes crisp vegetables with protein-rich chickpeas and a tangy, nutty dressing. It tastes bright and fresh. If you want a sweet treat after this salad, try the banana pudding brownies recipe.
why make this recipe
Make this salad because it is fast, healthy, and filling. It needs simple ingredients and little prep. It works as a main dish or a side. Kids and adults enjoy the crunch and the mild spice.
how to make Crunchy Thai Chickpea Salad
Start by rinsing and draining the chickpeas. Toss the vegetables and chickpeas in a big bowl. Whisk the dressing until smooth. Pour the dressing on the salad and toss gently. Top with peanuts, cilantro, and sesame seeds. Serve right away for the best crunch.
Ingredients :
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup shredded carrots
- ½ cup red bell pepper, diced
- ¼ cup red cabbage, thinly sliced
- 2 tbsp chopped green onions
- 2 tbsp tahini
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp honey
- ½ tsp red pepper flakes
- ½ tsp sesame oil
- 1 clove garlic, minced
- 1 tbsp chopped peanuts (for garnish)
- 1 tbsp fresh cilantro, chopped (for garnish)
- ½ tsp sesame seeds (for garnish)
Directions :
- Start by draining and rinsing the chickpeas in a colander. Allow them to drain thoroughly while you prep the other ingredients.
- In a large mixing bowl, combine the chickpeas, shredded carrots, diced red bell pepper, thinly sliced red cabbage, and chopped green onions. Gently stir to mix everything together.
- In a smaller bowl, whisk together the tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and minced garlic until smooth.
- Pour the dressing over the salad mixture. Using a spatula or large spoon, toss gently to ensure all ingredients are well coated.
- Prepare the garnishes by chopping the peanuts, fresh cilantro, and measuring out the sesame seeds.
- Transfer the salad to a serving dish, then sprinkle the chopped peanuts, cilantro, and sesame seeds over the top.
- Serve immediately as a refreshing and protein-packed meal or side dish. Enjoy every crunchy bite!
how to serve Crunchy Thai Chickpea Salad
Serve this salad on its own for a light lunch. Use it as a side with grilled chicken or fish. Put it on top of greens for a bigger salad. You can also scoop it into lettuce leaves for a crisp wrap.
how to store Crunchy Thai Chickpea Salad
Store leftover salad in an airtight container in the fridge. Keep it for up to 2 days for best texture. If you plan to keep it longer, store the dressing separately and toss before serving.
tips to make Crunchy Thai Chickpea Salad
- Dry the chickpeas well to avoid a watery salad.
- Chop vegetables small for easy bites.
- Whisk the dressing until it is smooth and creamy.
- Taste the dressing and adjust lime or honey to your liking.
- Add the peanuts and cilantro just before serving to keep them fresh.
variation (if any)
- Add shredded chicken or tofu for more protein.
- Swap peanuts for cashews or almonds.
- Use rice vinegar instead of lime juice for a milder tang.
- Add cucumber or snap peas for extra crunch.
- Make it spicy by adding more red pepper flakes or a splash of sriracha.
FAQs
Q: Can I use canned chickpeas that are not rinsed?
A: It is best to rinse canned chickpeas. Rinsing removes extra salt and the canning liquid.
Q: Is this salad good for meal prep?
A: Yes, but keep the dressing separate if you want the vegetables to stay very crunchy.
Q: Can I make the dressing without tahini?
A: Yes. You can use peanut butter or a bit of Greek yogurt for a different creamy base.
Q: Is this salad vegan?
A: You can make it vegan by using maple syrup instead of honey.
Q: How spicy is the salad?
A: It has mild heat from red pepper flakes. Add more if you like it hotter.
Crunchy Thai Chickpea Salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Thai
- Diet: Vegan
Description
A fresh and flavorful salad mixing protein-rich chickpeas with crisp vegetables and a tangy dressing.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup shredded carrots
- ½ cup red bell pepper, diced
- ¼ cup red cabbage, thinly sliced
- 2 tbsp chopped green onions
- 2 tbsp tahini
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp honey
- ½ tsp red pepper flakes
- ½ tsp sesame oil
- 1 clove garlic, minced
- 1 tbsp chopped peanuts (for garnish)
- 1 tbsp fresh cilantro, chopped (for garnish)
- ½ tsp sesame seeds (for garnish)
Instructions
- Start by rinsing and draining the chickpeas in a colander. Allow them to drain thoroughly while you prep the other ingredients.
- Combine the chickpeas, shredded carrots, diced red bell pepper, thinly sliced red cabbage, and chopped green onions in a large mixing bowl. Gently stir to mix everything together.
- Whisk together the tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and minced garlic in a smaller bowl until smooth.
- Pour the dressing over the salad mixture. Using a spatula or large spoon, toss gently to ensure all ingredients are well coated.
- Prepare the garnishes by chopping the peanuts, fresh cilantro, and measuring out the sesame seeds.
- Transfer the salad to a serving dish, then sprinkle the chopped peanuts, cilantro, and sesame seeds over the top.
- Serve immediately as a refreshing and protein-packed meal or side dish. Enjoy every crunchy bite!
Notes
Store leftover salad in an airtight container in the fridge for up to 2 days for best texture. Store the dressing separately if keeping longer.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
