Crunchy Thai Chickpea Salad: A Quick and Delicious Delight Recipe

Introduction

This Crunchy Thai Chickpea Salad is a vibrant, quick, and delicious dish packed with fresh vegetables and a creamy, tangy dressing. Perfect for a light lunch or a side, it’s a refreshing way to enjoy wholesome ingredients with exciting Southeast Asian flavors.

Ingredients

• 1.5 cups chickpeas, cooked or canned
• 1 cup shredded carrots
• 1 medium red bell pepper, diced
• 2 cups red cabbage, thinly sliced
• 1 bunch green onions, chopped
• 3 tablespoons tahini or smooth peanut butter
• 2 tablespoons soy sauce or tamari for gluten-free
• 1 tablespoon lime juice or lemon juice
• 1 tablespoon honey or maple syrup for vegan option
• 1 pinch red pepper flakes
• 1 tablespoon sesame oil or any neutral oil
• 2 cloves garlic, minced or 1/4 teaspoon garlic powder
• Chopped peanuts (optional, omit for nut-free)
• Fresh cilantro or parsley
• Sesame seeds (optional)

Instructions

1. Step 1: Drain and rinse the chickpeas under cool running water. Then spread them on a clean kitchen towel and pat dry for about 5 minutes to remove excess moisture.
2. Step 2: In a large mixing bowl, combine the dried chickpeas, shredded carrots, diced red bell pepper, thinly sliced red cabbage, and chopped green onions. Toss gently to mix well.
3. Step 3: In a small bowl, whisk together the tahini (or peanut butter), soy sauce (or tamari), lime juice (or lemon juice), honey (or maple syrup), red pepper flakes, sesame oil, and minced garlic until smooth and creamy.
4. Step 4: Pour the dressing over the salad mixture and toss gently until all ingredients are evenly coated.
5. Step 5: Sprinkle chopped peanuts, fresh cilantro, and sesame seeds over the salad just before serving.
6. Step 6: Serve chilled or at room temperature for best flavor and crunch.

Tips & Variations

• For a nut-free version, omit the peanuts and use tahini instead of peanut butter in the dressing.
• Add shredded cooked chicken or tofu for extra protein.
• Prepare the salad ingredients a day in advance and store separately from the dressing to maintain freshness.
• Use lime juice for a more authentic tang, or lemon juice as a convenient alternative.
• Adjust the red pepper flakes to your preferred level of heat.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate until ready to serve to preserve the crunchiness of the vegetables. When reheating is desired, serve at room temperature or chilled, as this salad is best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas directly without drying them?

It’s best to dry the chickpeas well after rinsing to avoid a soggy salad and to help the dressing stick better to the ingredients.

Is this salad suitable for vegans?

Yes, substitute honey with maple syrup and use tamari for a gluten-free vegan option.

Crunchy Thai Chickpea Salad: A Quick and Delicious Delight Recipe

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★★★★★

4.9 from 50 reviews

Crunchy Thai Chickpea Salad is a vibrant, healthy, and flavorful dish that combines protein-rich chickpeas with fresh vegetables and a tangy, creamy Thai-inspired dressing. This quick and easy salad is perfect for a light lunch or a refreshing side dish, offering a delightful blend of textures and flavors with the crunch of fresh veggies, the nuttiness of tahini, and a hint of spice.

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

Ingredients

Scale 1x2x3x

For the Salad

• 1.5 cups cooked or canned chickpeas
• 1 cup shredded carrots
• 1 medium red bell pepper, diced
• 2 cups red cabbage, thinly sliced
• 1 bunch green onions, chopped

For the Dressing

• 3 tablespoons tahini or smooth peanut butter
• 2 tablespoons soy sauce or tamari (for gluten-free)
• 1 tablespoon lime juice or lemon juice
• 1 tablespoon honey or maple syrup (for vegan option)
• 1 pinch red pepper flakes
• 1 tablespoon sesame oil or any neutral oil
• 2 cloves garlic, minced or 1/4 teaspoon garlic powder

For the Toppings

• Chopped peanuts (optional, omit for nut-free option)
• Fresh cilantro or parsley
• Sesame seeds (optional)

Instructions

1. Prepare Chickpeas: Drain and rinse 1 can of chickpeas under cool running water thoroughly. Spread them out on a clean kitchen towel and let them dry for about 5 minutes to remove excess moisture for a better salad texture.
2. Mix Salad Ingredients: In a large mixing bowl, combine the dried chickpeas with shredded carrots, diced red bell pepper, thinly sliced red cabbage, and chopped green onions. Gently toss together until well mixed and evenly distributed.
3. Make the Dressing: In a separate small bowl, whisk together tahini, soy sauce or tamari, lime or lemon juice, honey or maple syrup, red pepper flakes, sesame oil, and minced garlic until the dressing is smooth, creamy, and well blended.
4. Combine Salad and Dressing: Pour the prepared dressing over the salad ingredients in the large bowl. Toss gently but thoroughly until every component is evenly coated with the dressing for balanced flavor.
5. Add Toppings and Serve: Sprinkle chopped peanuts, fresh cilantro or parsley, and optional sesame seeds over the top of the salad. Serve chilled or at room temperature for a refreshing and crunchy Thai-inspired chickpea salad experience.

Notes

• Prepare the chickpeas and vegetables a day in advance to save time during serving.
• Store the dressing separately from the salad to maintain freshness and prevent sogginess.
• Use tamari instead of soy sauce for a gluten-free version.
• For a vegan option, substitute honey with maple syrup.
• Omit peanuts or use seeds if a nut-free salad is desired.

Keywords: Thai chickpea salad, crunchy salad, healthy salad, vegetarian salad, no-cook salad, Thai dressing, chickpeas, tahini dressing