Name: Crunchy Thai Chickpea Salad Recipe That You’ll Love! Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Thai
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; 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

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Introduction

This Crunchy Thai Chickpea Salad is a vibrant and flavorful dish that combines crisp vegetables with a tangy, creamy dressing. Packed with protein and fresh ingredients, it’s perfect as a light meal or a refreshing side.

A white square plate filled with a fresh chickpea salad piled high with three main layers: the base layer is round, light beige chickpeas; the middle layer contains thin, shredded bright orange carrot sticks and sliced red bell peppers; the top layer shows chopped green onions, fresh cilantro leaves, and toasted white sesame seeds scattered across, all sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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
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 (for garnish)
1 tbsp fresh cilantro, chopped (for garnish)
½ tsp sesame seeds (for garnish)

Instructions

Step 1: Drain and rinse the chickpeas thoroughly in a colander. Set them aside while preparing the other ingredients.
Step 2: In a large mixing bowl, combine the chickpeas, shredded carrots, diced red bell pepper, thinly sliced red cabbage, and chopped green onions. Stir gently to mix.
Step 3: In a smaller bowl, whisk together tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and minced garlic until the dressing is smooth.
Step 4: Pour the dressing over the salad mixture. Toss gently using a spatula or large spoon to coat all ingredients evenly.
Step 5: Prepare the garnishes by chopping the peanuts and fresh cilantro, then measure out the sesame seeds.
Step 6: Transfer the salad to a serving dish and sprinkle the chopped peanuts, cilantro, and sesame seeds over the top.
Step 7: Serve immediately to enjoy the fresh, crunchy texture and bold flavors.

Tips & Variations

For extra crunch, toast the peanuts and sesame seeds lightly before garnishing.
Swap out the red bell pepper for cucumber or snap peas for a different fresh twist.
Add some sliced avocado for creaminess and added healthy fats.
Make it vegan by replacing honey with maple syrup or agave nectar.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The vegetables may soften slightly over time, so it’s best enjoyed fresh. Keep the garnishes separate and add just before serving if you want to maintain their crunch. Reheat is not recommended as the salad is best served cold or at room temperature.

How to Serve

A white square bowl filled with a colorful chickpea salad, where the bottom layer is round, light tan chickpeas, followed by thin slices of bright red bell pepper and thin, curved purple onion strips mixed with shredded orange carrot pieces. The salad is topped with chopped green onions and scattered dark green chopped cilantro leaves, sprinkled with small white sesame seeds. The bowl is set on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook the dried chickpeas fully before using. Canned chickpeas are convenient and save time, but cooked dried chickpeas work just as well.

Is this salad gluten-free?

It can be gluten-free if you use gluten-free soy sauce or tamari. Always check labels to ensure all ingredients fit your dietary needs.