Description
Crunchy Thai Chickpea Salad is a vibrant, protein-packed dish bursting with flavor and texture. This refreshing salad combines crisp vegetables, nutty chickpeas, and a zesty peanut dressing that tantalizes your taste buds. Perfect for picnics, casual dinners, or as a light lunch, this easy-to-make recipe will impress your guests and leave them asking for seconds. Serve it on its own or as a colorful side dish at any gathering.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium English cucumber, diced
- 1 red bell pepper, diced
- 1 cup grated carrots
- 3 green onions, sliced
- ½ cup fresh cilantro leaves
- 2 tbsp low-sodium soy sauce
- Juice of 1 lime
- 3 tbsp creamy peanut butter
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- Salt and pepper to taste
Instructions
- Rinse the canned chickpeas under cold water until clean.
- Chop the cucumber, red bell pepper, and grate the carrots into bite-sized pieces.
- In a small bowl, whisk together soy sauce, lime juice, peanut butter, sesame oil, honey or maple syrup, salt, and pepper until smooth.
- In a large mixing bowl, combine chickpeas with chopped veggies and fresh herbs. Pour over the dressing and toss to combine thoroughly.
- Adjust seasoning as needed and let chill in the fridge for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Swap chickpeas for black beans or add diced avocado for creaminess. For added crunch, sprinkle nuts or seeds just before serving. Store leftovers in an airtight container in the fridge for up to three days.