Description
This Crunchy Thai Chickpea Salad is your answer. Full of fiber-rich chickpeas, fresh veggies, and a tangy peanut sauce dressing, this dish is the perfect balance of texture and flavor. It’s vegan, gluten-free, and packed with plant-based protein, making it an ideal choice for meal prep or a quick, nutritious lunch.
Ingredients
Ingredients for the Salad:
- Chickpeas: 1 can (or cooked from dried)
- Shredded cabbage: 1-2 cups
- Carrots: 1-2, sliced thinly
- Bell peppers: ½-1 cup, chopped
- Fresh cilantro: 2 tablespoons, chopped
Ingredients for Peanut Dressing:
- Peanut Butter: ¼ cup
- Soy Sauce or Tamari: 1 tablespoon (use tamari for gluten-free)
- Rice Vinegar: 1 tablespoon
- Lime Juice: 1 tablespoon
- Fresh Ginger: 1 teaspoon, grated
- Garlic: 1 clove, minced
- Maple Syrup: 1 tablespoon
- Water: 1-2 tablespoons (to thin out the dressing)
Instructions
- Prepare the Chickpeas: Drain and rinse the chickpeas, or roast them for extra crunch by tossing with olive oil, salt, and pepper, then baking at 400°F (200°C) for 20-30 minutes.
- Shred the Vegetables: While chickpeas are roasting, shred the cabbage, slice the carrots, and chop the bell peppers. Place them in a large mixing bowl.
- Make the Peanut Dressing: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, fresh ginger, garlic, and maple syrup. Thin the dressing with water to your desired consistency.
- Assemble the Salad: Add the roasted chickpeas to the mixing bowl with the shredded veggies. Pour the peanut dressing over and toss until evenly coated.
- Garnish and Serve: Top the salad with fresh cilantro and serve immediately. For meal prep, store the dressing separately to keep the veggies crisp.
Notes
- Customize the Veggies: Add extra veggies like cucumber, red onion, or edamame for added flavor and crunch.
- Top with Crunch: For extra crunch, top the salad with toasted peanuts, sunflower seeds, or sesame seeds.
- Spice It Up: Add red chili flakes or fresh chopped Thai chilies for a spicy kick.
- Meal Prep: This salad keeps well for 2-3 days in the fridge, but store the dressing separately to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Thai Chickpea Salad, Vegan Thai Salad, Gluten-Free Chickpea Salad, Crunchy Thai Salad, Healthy Thai Salad