Crunchy Thai Chickpea Salad Recipe

Introduction

This Crunchy Thai Chickpea Salad is a vibrant and healthy dish packed with protein and fresh vegetables. The tangy tahini dressing with a hint of spice perfectly complements the crisp texture of the veggies and chickpeas. It’s a quick and satisfying meal or side that’s easy to prepare any time of the week.

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

1. Step 1: Drain and rinse the chickpeas in a colander. Let them drain thoroughly while you prepare the other ingredients.
2. Step 2: 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 evenly.
3. Step 3: In a smaller bowl, whisk together the tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and minced garlic until smooth.
4. Step 4: Pour the dressing over the salad mixture. Using a spatula or large spoon, toss gently to coat all ingredients well.
5. Step 5: Prepare the garnishes by chopping the peanuts and fresh cilantro, and measuring out the sesame seeds.
6. Step 6: Transfer the salad to a serving dish. Sprinkle the chopped peanuts, cilantro, and sesame seeds over the top.
7. Step 7: Serve immediately as a refreshing and protein-packed meal or side dish. Enjoy every crunchy bite!

Tips & Variations

• For extra crunch, toast the peanuts and sesame seeds lightly before adding them as garnish.
• If you prefer a milder flavor, reduce or omit the red pepper flakes.
• Swap out lime juice for lemon juice if that’s what you have on hand.
• Add sliced cucumber or fresh mint for additional freshness.
• Use maple syrup or agave instead of honey to make this recipe vegan-friendly.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh to maintain crunchiness, but it can be gently stirred and served cold or at room temperature. Avoid adding garnishes until just before serving to keep them crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you will need to soak and cook dried chickpeas ahead of time. Use about 1 ½ cups cooked chickpeas to replace one 15 oz can, and ensure they are fully drained before using.

Is this salad gluten-free?

The salad is naturally gluten-free if you use gluten-free soy sauce. Regular soy sauce often contains wheat, so opt for tamari or a certified gluten-free soy sauce if needed.

Crunchy Thai Chickpea Salad Recipe

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★★★★★

5 from 70 reviews

A refreshing and crunchy Thai-inspired chickpea salad featuring a vibrant mix of fresh vegetables, protein-packed chickpeas, and a tangy sesame-tahini dressing. Garnished with peanuts, cilantro, and sesame seeds, this salad offers a perfect blend of textures and flavors, making it a healthy and satisfying meal or side dish.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Thai
• Diet: Vegan

Ingredients

Scale 1x2x3x

Salad

• 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

Dressing

• 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

Garnish

• 1 tbsp chopped peanuts
• 1 tbsp fresh cilantro, chopped
• ½ tsp sesame seeds

Instructions

1. Drain and Rinse Chickpeas: Start by draining the canned chickpeas in a colander and rinse them thoroughly under cold water. Allow them to drain completely while you prepare the other ingredients.
2. Combine Salad Ingredients: In a large mixing bowl, add the drained chickpeas, shredded carrots, diced red bell pepper, thinly sliced red cabbage, and chopped green onions. Stir gently to mix all the vegetables evenly without mashing the chickpeas.
3. Prepare the Dressing: In a separate smaller bowl, whisk together the tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and minced garlic until you achieve a smooth and creamy dressing.
4. Toss Salad with Dressing: Pour the prepared dressing over the salad mixture. Using a spatula or a large spoon, gently toss everything together to ensure each ingredient is coated evenly with the flavorful dressing.
5. Prepare Garnishes: Chop the peanuts and fresh cilantro, and measure out the sesame seeds to prepare for garnishing the salad.
6. Serve: Transfer the dressed salad to a serving dish and sprinkle the chopped peanuts, cilantro, and sesame seeds evenly over the top. Serve immediately to enjoy the fresh, crunchy texture and vibrant flavors.

Notes

• For extra protein, consider adding grilled chicken or tofu if desired.
• If you prefer a spicier salad, increase the amount of red pepper flakes or add fresh chili slices.
• This salad is best served fresh but can be stored in the refrigerator for up to 1 day; however, the crunchiness may lessen over time.
• Use gluten-free tamari instead of soy sauce to make this recipe gluten-free.
• For a vegan version, substitute honey with maple syrup or agave nectar.

Keywords: Thai chickpea salad, crunchy salad, vegan salad, no-cook salad, healthy salad, tahini dressing, protein-packed salad