Description
A vibrant and crunchy Thai Chickpea Salad featuring shredded vegetables and chickpeas tossed in a creamy peanut dressing. This refreshing and nutritious salad combines the nutty flavors of peanut butter with zesty lime and savory soy sauce, perfect for a quick, healthy meal or side dish.
Ingredients
Salad
- 2 14-ounce cans chickpeas
- 2 carrots, shredded
- 3 cups red cabbage, shredded
- 1 yellow bell pepper, chopped
- 2 green onions, sliced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup chopped peanuts
Dressing
- 1/2 cup peanut butter
- 1 tablespoon seasoned rice vinegar
- 1 teaspoon soy sauce or gluten free tamari
- 1 teaspoon toasted sesame oil
- 1 lime, juiced (about 1 tablespoon)
- 1/4 cup water (add more if needed for thinner sauce)
Instructions
- Prepare the Chickpeas and Vegetables: Open and rinse the canned chickpeas under cold water using a strainer until well drained. Place chickpeas in a large salad bowl and add shredded carrots, red cabbage, chopped bell pepper, sliced green onions, and chopped cilantro.
- Make the Dressing: Combine peanut butter, seasoned rice vinegar, soy sauce, toasted sesame oil, lime juice, and water in a mixing bowl or mason jar. Stir or shake vigorously for 2-3 minutes until the dressing turns smooth and creamy. Add additional water by tablespoons if needed for desired creaminess.
- Combine Salad and Dressing: Pour the prepared peanut dressing over the salad mixture. Toss thoroughly to evenly coat all ingredients with the creamy dressing.
- Finish and Serve: Garnish the salad with chopped roasted peanuts and extra cilantro or green onions as desired. Serve immediately at room temperature or refrigerate and serve chilled.
Notes
- Use gluten free tamari to make this recipe gluten free.
- Add more water to the dressing to adjust thickness to preference.
- This salad can be served as a light lunch or as a side dish.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Peanuts can be substituted with cashews or almonds if preferred.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
