Crunchy Thai Chickpea Salad Recipe
This Crunchy Thai Chickpea Salad is a vibrant and protein-packed dish featuring crisp vegetables, flavorful chickpeas, and a tangy tahini-lime dressing. Perfect as a refreshing meal or a side, it combines crunchy textures with a spicy, nutty dressing for an irresistible taste of Thai-inspired cuisine.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 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
- Prepare Chickpeas: Drain and rinse the chickpeas thoroughly in a colander. Let them drain completely 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. Gently stir to mix all ingredients evenly.
- Make the Dressing: In a small bowl, whisk together tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and minced garlic until you achieve a smooth and well-combined dressing.
- Toss Salad with Dressing: Pour the dressing over the salad mixture. Using a spatula or a large spoon, gently toss everything to ensure the salad is evenly coated with the dressing.
- Prepare Garnishes: Chop the peanuts and fresh cilantro. Measure out the sesame seeds in preparation for topping the salad.
- Serve: Transfer the dressed salad into a serving dish. Sprinkle the chopped peanuts, chopped cilantro, and sesame seeds evenly over the top. Serve immediately for the best crunchy texture and fresh flavor.
Notes
- For extra protein, add grilled chicken or tofu.
- Adjust the red pepper flakes to control the spiciness according to your preference.
- This salad is best served fresh to maintain its crunchy texture.
- Store leftovers in the refrigerator in an airtight container for up to 2 days; toss before serving again.
- Use gluten-free soy sauce if preparing for a gluten-free diet.
Keywords: Thai chickpea salad, crunchy salad, vegan Thai salad, chickpea recipe, healthy salad, no-cook salad, Thai dressing, protein-packed salad
Find it online: https://hannahdelgado.com/crunchy-thai-chickpea-salad-recipe/
