Description
A vibrant and crunchy Thai Chickpea Salad featuring a medley of fresh vegetables, chickpeas, and a creamy peanut dressing. This vegan and gluten-free salad is packed with protein and fiber, making it a perfect light meal or side dish with bold Thai-inspired flavors.
Ingredients
Scale
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
Dressing Ingredients
- 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
- Combine salad vegetables and chickpeas. In a large bowl, mix the drained chickpeas with diced red and yellow bell peppers, shredded carrots, diced cucumber, sliced green onions, shredded purple cabbage, chopped cilantro, and roasted peanuts until well combined.
- Prepare the peanut dressing. In a separate small bowl, whisk together creamy peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, sesame oil, minced garlic, and grated fresh ginger until smooth.
- Thin the dressing. Gradually add 2 to 3 tablespoons of warm water to the dressing, whisking continuously, until it reaches a pourable consistency suitable for drizzling over the salad.
- Toss salad with dressing. Pour the dressing over the combined salad ingredients and toss thoroughly to ensure every bite is evenly coated with the flavorful peanut dressing.
- Serve chilled or at room temperature. For best flavor, serve the salad chilled or allow it to sit at room temperature before serving. It can be enjoyed immediately or stored in the refrigerator for up to 3 days.
Notes
- This salad is excellent for meal prep and will keep well in the refrigerator for up to 3 days.
- For added protein, incorporate grilled chicken or shrimp to the salad.
- To add a spicy kick, stir some sriracha sauce or red pepper flakes into the dressing before tossing.
