Description
This Crunchy Thai Chickpea Salad is a vibrant, quick, and delicious dish combining crunchy vegetables with a creamy, tangy Thai-inspired dressing. Packed with protein-rich chickpeas, fresh veggies, and a flavorful tahini-soy dressing, it is perfect as a light lunch or side dish, ready in just 15 minutes.
Ingredients
Salad Ingredients
- 1.5 cups chickpeas (cooked or canned)
- 1 cup shredded carrots
- 1 medium red bell pepper (diced)
- 2 cups red cabbage (thinly sliced)
- 1 bunch green onions (chopped)
Dressing Ingredients
- 3 tablespoons tahini (or smooth peanut butter)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon lime juice (or lemon juice)
- 1 tablespoon honey (or maple syrup for a vegan option)
- 1 pinch red pepper flakes
- 1 tablespoon sesame oil (or any neutral oil)
- 2 cloves garlic (minced or 1/4 tsp garlic powder)
Toppings (Optional)
- Chopped peanuts (optional, omit for nut-free)
- Fresh cilantro (or parsley)
- Sesame seeds
Instructions
- Prepare the Chickpeas: Drain and rinse 1 can of chickpeas thoroughly under cool running water to remove excess sodium and preserve freshness. Spread them evenly on a clean kitchen towel and allow them to dry for about 5 minutes to prevent watery salad.
- Combine Salad Ingredients: In a large mixing bowl, add the dried chickpeas, shredded carrots, diced red bell pepper, thinly sliced red cabbage, and chopped green onions. Gently toss all the ingredients together until well combined and evenly distributed.
- Make the Dressing: In a separate small bowl, whisk together tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and minced garlic. Stir until the mixture is smooth and creamy, ensuring all flavors are well blended.
- Toss Salad with Dressing: Pour the prepared dressing over the salad mixture. Gently toss the salad with the dressing until every ingredient is evenly coated, enhancing the salad’s flavor and texture.
- Add Toppings and Serve: Sprinkle chopped peanuts, fresh cilantro, and sesame seeds over the top of the salad for added crunch and aroma. Serve your Crunchy Thai Chickpea Salad chilled or at room temperature as a refreshing, nutritious meal or side dish.
Notes
- For a vegan version, substitute honey with maple syrup.
- Use tamari instead of soy sauce to make the dish gluten-free.
- To keep the salad nut-free, omit the chopped peanuts from the toppings.
- Drying the chickpeas well after rinsing is essential to prevent sogginess.
- Feel free to adjust red pepper flakes to control the spice level.
