Crunchy Thai Chickpea Salad – A Fresh, Protein-Packed Vegan Meal Recipe
This Crunchy Thai Chickpea Salad is a vibrant, protein-packed vegan meal bursting with fresh vegetables and a tangy, flavorful tahini-lime dressing. Perfect for a healthy lunch or side dish, it combines the crunch of fresh carrots, bell pepper, and cabbage with the satisfying texture of chickpeas and a hint of heat from red pepper flakes. Garnished with chopped peanuts, cilantro, and sesame seeds, this salad offers a delightful mix of textures and bright flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 3-4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
- Diet: Vegan
Ingredients
Scale
Salad 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
Dressing Ingredients
- 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
- Drain and rinse chickpeas: Start by thoroughly draining and rinsing the chickpeas in a colander, allowing excess water to drip off while you prepare the other ingredients.
- 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 the ingredients evenly without breaking the chickpeas.
- Prepare the dressing: In a smaller bowl, whisk together the tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and minced garlic until you achieve a smooth, well-combined dressing.
- Toss salad with dressing: Pour the dressing over the salad mixture. Using a spatula or large spoon, toss gently but thoroughly to coat all the vegetables and chickpeas with the flavorful dressing.
- Prepare garnishes: Chop the peanuts and fresh cilantro, and measure out the sesame seeds to be used as toppings for extra crunch and aroma.
- Serve: Transfer the salad to a serving dish, then sprinkle the chopped peanuts, cilantro, and sesame seeds evenly over the top. Serve immediately to enjoy the salad’s fresh crunch and vibrant flavors.
Notes
- This salad is best served fresh to maintain the crisp texture of the vegetables.
- You can substitute honey with maple syrup or agave nectar for a vegan option.
- For extra protein, consider adding grilled tofu or tempeh.
- Adjust the red pepper flakes according to your preferred spice level.
- Leftovers can be refrigerated in an airtight container for up to 2 days, but the salad may soften over time.
Keywords: Thai chickpea salad, vegan salad, protein-packed salad, crunchy salad, tahini dressing, healthy lunch, no-cook salad, plant-based meal
