Crunchy Thai Chickpea Salad Recipe

Introduction

This Crunchy Thai Chickpea Salad is a vibrant, healthy dish packed with fresh vegetables and a creamy, tangy dressing. It’s perfect for a light lunch or a refreshing side that’s easy to prepare any day of the week.

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)
• 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)
• Chopped peanuts (optional for a nut-free option)
• Fresh cilantro (or parsley)
• Sesame seeds (optional)

Instructions

1. Step 1: Drain and rinse the chickpeas under cool running water. Spread them out on a clean kitchen towel to dry for about 5 minutes.
2. Step 2: In a large mixing bowl, combine the dried chickpeas, shredded carrots, diced red bell pepper, thinly sliced red cabbage, and chopped green onions. Toss gently to mix well.
3. Step 3: In a separate small bowl, whisk together tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and minced garlic until smooth and creamy.
4. Step 4: Pour the dressing over the salad mixture and toss gently until everything is evenly coated.
5. Step 5: Sprinkle chopped peanuts, fresh cilantro, and sesame seeds over the top before serving.
6. Step 6: Serve the salad chilled or at room temperature as desired.

Tips & Variations

• For a nut-free version, skip the chopped peanuts and use sunflower seeds for added crunch.
• If you prefer a spicier kick, increase the red pepper flakes or add a dash of sriracha to the dressing.
• Try swapping out the red cabbage for napa cabbage or kale for a slightly different texture.
• Make it a heartier meal by adding cooked quinoa or brown rice.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to maintain crispness, then toss just before serving. Leftovers can be eaten cold or allowed to reach room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you’ll need to soak and cook dried chickpeas until tender before using. This can take several hours, so plan accordingly.

Is this salad suitable for vegans?

Absolutely. Use maple syrup instead of honey and check that your soy sauce or tamari is vegan-friendly to keep the recipe fully plant-based.

Crunchy Thai Chickpea Salad Recipe

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★★★★★

4.9 from 75 reviews

A vibrant and crunchy Thai Chickpea Salad featuring a colorful mix of fresh vegetables and chickpeas tossed in a tangy tahini-soy dressing. This refreshing salad offers a delightful balance of textures and flavors, perfect for a healthy lunch or side dish.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Thai
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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)

Optional Garnishes

• Chopped peanuts (optional, or omit for nut-free)
• Fresh cilantro (or parsley)
• Sesame seeds (optional)

Instructions

1. Prepare the Chickpeas: Drain and rinse 1 can of chickpeas under cool running water. Spread them out on a clean kitchen towel to dry for about 5 minutes to remove excess moisture.
2. Mix the Vegetables: In a large mixing bowl, combine the dried chickpeas, shredded carrots, diced red bell pepper, thinly sliced red cabbage, and chopped green onions. Gently toss to mix well and evenly distribute the ingredients.
3. Make the Dressing: In a separate small bowl, whisk together the tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and minced garlic until the dressing is smooth and creamy.
4. Combine Salad and Dressing: Pour the dressing evenly over the salad mixture. Toss gently but thoroughly to ensure each ingredient is well coated with the flavorful dressing.
5. Add Garnishes: Sprinkle chopped peanuts, fresh cilantro, and sesame seeds over the top of the salad for added texture and flavor before serving.
6. Serve: Serve the Crunchy Thai Chickpea Salad chilled or at room temperature according to your preference for a refreshing and healthy meal or side dish.

Notes

• Use tamari instead of soy sauce for a gluten-free option.
• Maple syrup can be substituted for honey to make the salad vegan.
• To keep it nut-free, omit the chopped peanuts garnish.
• Allowing the chickpeas to dry after rinsing helps keep the salad from becoming soggy.
• This salad can be prepared a few hours in advance; just toss before serving to refresh the flavors.

Keywords: Thai chickpea salad, crunchy salad, tahini dressing, vegetarian salad, healthy lunch, gluten-free option, vegan option