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Crunchy Thai Chickpea Salad

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A vibrant and flavor-packed salad featuring crunchy vegetables and roasted chickpeas, drizzled with a creamy peanut dressing.

Ingredients

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  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup shredded purple cabbage
  • 1 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • ½ cucumber, julienned
  • ¼ cup chopped green onions
  • ¼ cup chopped cilantro
  • ¼ cup roasted peanuts or cashews
  • 3 tablespoons peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon grated ginger
  • 1 small garlic clove, minced
  • 1 to 2 tablespoons warm water (to thin)
  • ½ teaspoon chili paste or sriracha (optional)

Instructions

  1. Heat 1 teaspoon oil in a skillet over medium heat. Add chickpeas and sprinkle with salt, cooking for 6 to 8 minutes. Shake the pan occasionally until the chickpeas are golden and crunchy. Let them cool.
  2. While your chickpeas are cooling, shred the cabbage and carrots, thinly slice the red bell pepper, julienne the cucumber, and chop the green onions and cilantro.
  3. In a separate bowl, whisk together peanut butter, soy sauce, lime juice, honey, grated ginger, minced garlic, warm water, and chili paste until smooth. Adjust the consistency to your liking by adding more warm water if necessary.
  4. In a large bowl, combine the cooled chickpeas and prepared vegetables. Gently mix them together to ensure even distribution.
  5. Pour the creamy dressing over the salad and toss gently to coat each vegetable and chickpea with flavor.
  6. Top the salad with roasted peanuts or cashews for extra crunch. You can serve it chilled or at room temperature – either way, it’s delicious!

Notes

For added crunch, roast the chickpeas a bit longer. Store the dressing separately to maintain crunchiness.

Nutrition

Find it online: https://delishrecipezbylucy.com/crunchy-thai-style-chickpea-salad/

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