Name: Crunchy Thai Chickpea Salad – A Fresh, Protein-Packed Vegan Meal Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Thai
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; 1 tbsp fresh cilantro, chopped; ½ tsp sesame seeds

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Introduction

This Crunchy Thai Chickpea Salad is a vibrant and protein-packed vegan dish full of fresh vegetables and bold flavors. It’s perfect as a light meal or a side, offering a satisfying crunch with every bite. Quick to prepare, it’s a great choice for a healthy lunch or dinner.

A white speckled bowl filled with a colorful salad showing three main layers: at the bottom, deep purple cabbage leaves with a crinkled texture; in the middle, bright orange shredded carrots mixed with golden chickpeas and creamy cashew nuts; on top, scattered green cilantro leaves and rings of fresh light green scallions, all drizzled lightly with a vivid orange dressing. A gold spoon rests inside the bowl on the right side. In the background, parts of two similar bowls and a small bowl of chopped cilantro sit on a white marbled surface, with a black and white striped cloth beneath the main bowl. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Drain and rinse the chickpeas thoroughly in a colander while preparing the other ingredients.
Step 2: In a large mixing bowl, combine the chickpeas, shredded carrots, diced red bell pepper, thinly sliced red cabbage, and chopped green onions. Stir gently to mix.
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.
Step 4: Pour the dressing over the salad mixture and toss gently with a spatula or large spoon to coat all ingredients evenly.
Step 5: Prepare the garnishes by chopping the peanuts and cilantro, and measuring out the sesame seeds.
Step 6: Transfer the salad to a serving dish and sprinkle the chopped peanuts, cilantro, and sesame seeds on top.
Step 7: Serve immediately for a fresh, crunchy, and protein-rich meal or side dish.

Tips & Variations

For a vegan version, substitute honey with maple syrup or agave nectar.
Add sliced cucumber or shredded zucchini for extra crunch and freshness.
Roast the peanuts lightly to enhance their flavor before garnishing.
Use tamari instead of soy sauce for a gluten-free option.
If you prefer a creamier dressing, add a little water gradually to the tahini mixture until the desired consistency is reached.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The vegetables may soften slightly over time, so it’s best enjoyed fresh. Keep garnishes separate and add just before serving to maintain crunch. If needed, bring to room temperature before eating.

How to Serve

A white bowl holds six distinct layers arranged next to each other: shredded bright orange carrots on the left, chopped fresh green scallions slightly overlapping on top, deep purple shredded cabbage next, bright red chopped bell peppers, light beige chickpeas, and chopped dark green cilantro at the bottom. Beside the bowl on a white marbled surface, there is a bowl of light brown dressing with a small whisk inside and a halved lime. Some scattered slices of scallion add extra detail. Photo taken with an iphone --ar 4:5 --v 7

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 the dried chickpeas until tender before using them in the salad. This process usually takes several hours or overnight for soaking and about an hour for cooking.

Is this salad spicy?

The red pepper flakes add a mild heat, but you can adjust the amount to suit your taste. Omitting the flakes will result in a milder salad while still keeping the vibrant flavors.