Crunchy Thai Chickpea Salad Recipe

Introduction

This Crunchy Thai Chickpea Salad is a vibrant and flavorful dish perfect for a light meal or a refreshing side. Loaded with crisp vegetables and a zesty tahini dressing, it offers a satisfying crunch and a delightful balance of sweet, spicy, and tangy flavors.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• ½ cup shredded carrots
• ½ cup diced red bell pepper
• ¼ cup thinly sliced red cabbage
• 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

Instructions

1. Step 1: Rinse the chickpeas thoroughly and allow them to drain.
2. Step 2: In a large mixing bowl, combine chickpeas, shredded carrots, diced bell pepper, red cabbage, and green onions.
3. Step 3: In another bowl, whisk together tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and minced garlic until smooth.
4. Step 4: Pour the dressing over the salad mix and toss gently to coat all ingredients.
5. Step 5: Prepare garnishes by chopping peanuts and cilantro; sprinkle them along with sesame seeds on top before serving.
6. Step 6: Serve immediately for a refreshing meal or side.

Tips & Variations

• For added protein, toss in some grilled chicken or tofu cubes.
• Substitute lime juice with lemon juice for a different citrus note.
• Add cucumber or snap peas for extra crunch and freshness.
• If you prefer a milder salad, reduce or omit the red pepper flakes.
• Toast the sesame seeds and peanuts lightly to enhance their flavor.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The chickpeas and vegetables will keep crisp, but the salad is best enjoyed fresh. If the dressing separates, give the salad a gentle toss before serving. Avoid refrigerating with garnishes to keep peanuts and sesame seeds crunchy; add them just before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

You can prepare the salad base and dressing separately in advance, but it’s best to combine and add garnishes just before serving to maintain freshness and crunch.

Is this salad vegan?

As written, this salad is vegan if you use a plant-based honey substitute or omit the honey. Otherwise, it’s vegetarian with honey included.

Crunchy Thai Chickpea Salad Recipe

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4.8 from 150 reviews

This Crunchy Thai Chickpea Salad is a vibrant and refreshing dish packed with a colorful mix of vegetables and a tangy, creamy tahini-based dressing. Perfect as a light meal or a flavorful side, it combines crisp bell peppers, shredded carrots, red cabbage, and chickpeas tossed in a zesty dressing with lime juice, soy sauce, and a hint of honey. Garnished with chopped peanuts, fresh cilantro, and sesame seeds, this salad delivers a satisfying crunch and authentic Thai-inspired flavors.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Thai
• Diet: Vegan

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• ½ cup shredded carrots
• ½ cup diced red bell pepper
• ¼ cup thinly sliced red cabbage
• 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

Garnishes

• 1 tbsp chopped peanuts
• 1 tbsp fresh cilantro, chopped
• ½ tsp sesame seeds

Instructions

1. Rinse Chickpeas: Rinse the chickpeas thoroughly under cold water using a colander and allow them to drain completely to remove excess liquid.
2. Combine Salad Ingredients: In a large mixing bowl, add the drained chickpeas along with shredded carrots, diced red bell pepper, thinly sliced red cabbage, and chopped green onions. Gently toss to mix evenly.
3. Prepare Dressing: In a separate small bowl, whisk together the tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and minced garlic until the mixture is smooth and well combined.
4. Toss Salad with Dressing: Pour the prepared dressing over the salad mixture. Toss gently using salad tongs or two large spoons to ensure all ingredients are evenly coated without bruising the vegetables.
5. Add Garnishes: Chop peanuts and fresh cilantro finely. Sprinkle the peanuts, cilantro, and sesame seeds evenly on top of the dressed salad for an added crunch and burst of flavor.
6. Serve: Serve the salad immediately fresh to enjoy the crisp textures and vibrant flavors. It works well as a light lunch or as a side dish to your main meal.

Notes

• For extra protein, add some grilled chicken or tofu.
• Adjust the honey to taste for more or less sweetness.
• If you prefer a spicier kick, increase the red pepper flakes slightly.
• The salad is best served fresh to maintain the crunchiness of the vegetables.
• Can be stored in an airtight container in the refrigerator for up to 1 day, but dressing may cause the veggies to soften.

Keywords: Thai Chickpea Salad, Crunchy Salad, Vegan Salad, Healthy Thai Salad, Chickpea Recipes, No-Cook Salad, Vegan Lunch