Crunchy Thai Chickpea Salad (Printable)
Protein-packed chickpeas with crunchy vegetables and zesty Thai peanut dressing, ready in 20 minutes.
# What You'll Need:
→ Salad Base
01 - 2 cups canned chickpeas, drained and rinsed
02 - 1 red bell pepper, diced
03 - 1 cup shredded purple cabbage
04 - 1 cup shredded carrots
05 - 1/2 cup cucumber, diced
06 - 1/4 cup fresh cilantro, chopped
07 - 1/4 cup roasted unsalted peanuts, roughly chopped
08 - 2 green onions, thinly sliced
→ Thai Peanut Dressing
09 - 3 tablespoons creamy natural peanut butter
10 - 1 1/2 tablespoons tamari or soy sauce
11 - 1 tablespoon fresh lime juice
12 - 2 teaspoons maple syrup
13 - 1 teaspoon toasted sesame oil
14 - 1 teaspoon fresh ginger, grated
15 - 1 clove garlic, minced
16 - 2 to 3 tablespoons water, as needed for consistency
# Steps:
01 - In a large mixing bowl, combine the drained chickpeas, diced red bell pepper, shredded purple cabbage, shredded carrots, diced cucumber, chopped cilantro, roughly chopped peanuts, and thinly sliced green onions.
02 - In a small bowl, whisk together the peanut butter, tamari, lime juice, maple syrup, sesame oil, grated ginger, and minced garlic until well combined. Add water one tablespoon at a time, whisking continuously, until the dressing reaches a smooth and pourable consistency.
03 - Pour the dressing over the salad ingredients and toss thoroughly until all components are evenly coated.
04 - Taste and adjust seasoning as needed. Serve immediately at room temperature, or refrigerate for up to 24 hours to allow the flavors to meld together.
# Expert Tips:
01 -
- The crunch ratio is genuinely addictive, somewhere between a slaw and a noodle salad, and it holds up in the fridge overnight without getting soggy.
- That peanut dressing doubles as a dip, a marinade, and honestly a spoon straight to mouth situation if you are not careful.
02 -
- Do not skip draining and rinsing the chickpeas, the canned liquid will make the dressing taste tinny and metallic.
- If you make this more than 24 hours ahead the cabbage starts to release water and the dressing thins out, so eat it within a day for the best texture.
03 -
- Swap the raw chickpeas for roasted ones if you want double the crunch, roast them at 400 degrees for 20 minutes with a drizzle of oil and a pinch of salt.
- The dressing can be made in batches and stored in a jar in the fridge for up to a week, ready to pour over anything from rice bowls to steamed broccoli.