Crunchy Thai Chickpea Salad

why make this recipe

This salad is quick, healthy, and full of crunch. It uses canned chickpeas for protein and simple veg for color. You can make it in about 10 minutes. It works as a meal or as a side.

introduction

This Crunchy Thai Chickpea Salad mixes bright flavors and crunchy textures. The dressing is creamy with a bit of lime and spice. If you like easy salads with bold taste, try a different crunchy fruit salad idea like the Snickers caramel apple salad for a sweet twist.

how to make Crunchy Thai Chickpea Salad

1. Drain and rinse the chickpeas well.
2. Chop and prep the vegetables and green onions.
3. Whisk the tahini dressing until smooth.
4. Toss the chickpeas and veggies with the dressing.
5. Top with peanuts, cilantro, and sesame seeds.
   Follow the full directions in the next section for details.

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.

how to serve Crunchy Thai Chickpea Salad

Serve it right away for the best crunch. It goes well with rice, naan, or grilled fish. You can also scoop it into lettuce leaves for a light wrap.

how to store Crunchy Thai Chickpea Salad

Store leftovers in an airtight container in the fridge for up to 2 days. Keep the garnish separate if you want to keep the nuts crunchy. The salad is best eaten the first day.

tips to make Crunchy Thai Chickpea Salad

• Dry the chickpeas well to stop the salad from getting soggy.
• Taste the dressing and add more lime or soy to suit your preference.
• Use a fork to mash some chickpeas for a creamier texture if you like.
• Chop ingredients into similar sizes so every bite has a mix.

variation (if any)

• Add cucumber or sliced snap peas for more crunch.
• Use peanut butter instead of tahini for a different nutty taste.
• Make it spicy with extra red pepper flakes or a drizzle of chili oil.
• Add cooked quinoa for more bulk and protein.

FAQs

Q: Can I use dry chickpeas?
A: Yes. Rinse and cook dry chickpeas first. Cool them before using.

Q: Is this salad vegan?
A: The main recipe is vegan if you use maple syrup instead of honey.

Q: Can I make the dressing ahead?
A: Yes. Make the dressing and store it in the fridge for up to 3 days. Whisk before using.

Q: Will the salad hold up for a picnic?
A: It holds up short term, but keep nuts and garnish separate until serving to keep them crunchy.

Crunchy Thai Chickpea Salad

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Mixing
• Cuisine: Thai
• Diet: Vegan

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Description

A refreshing salad packed with protein from chickpeas and vibrant veggies, dressed in a creamy tahini dressing.

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Ingredients

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• 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)

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Instructions

1. Drain and rinse the chickpeas well.
2. Chop and prep the vegetables and green onions.
3. Whisk the tahini dressing until smooth.
4. Toss the chickpeas and veggies with the dressing.
5. Top with peanuts, cilantro, and sesame seeds.

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Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Garnishes should be kept separate to maintain crunch.

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Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 6g
• Sodium: 400mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 9g
• Protein: 9g
• Cholesterol: 0mg