Name: Crunchy Thai Chickpea Salad 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, protein-packed dish bursting with fresh vegetables and bold flavors. The creamy tahini-lime dressing adds a zesty touch that perfectly complements the crunchy textures. It’s an easy, satisfying meal or side that’s perfect for any day.

A close-up image of a chickpea salad served in a deep white square bowl, filled with three main layers: a base layer of light beige chickpeas, a middle layer of thinly sliced bright orange carrots and red bell peppers, and a top layer of chopped fresh green cilantro and small pieces of purple onion, all mixed together in a colorful, fresh, and glossy arrangement, 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 aside to drain completely while preparing the vegetables.
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 you get a smooth dressing.
Step 4: Pour the dressing over the salad mixture. Toss gently with a spatula or large spoon to coat everything evenly.
Step 5: Prepare the garnishes by chopping the peanuts and fresh cilantro, and measure out the sesame seeds.
Step 6: Transfer the salad to a serving dish, then sprinkle chopped peanuts, cilantro, and sesame seeds on top.
Step 7: Serve immediately for a crisp and refreshing dish. Enjoy!

Tips & Variations

For extra crunch, toast the peanuts and sesame seeds lightly before garnishing.
Swap lime juice with lemon juice for a slightly different citrus flavor.
Add sliced cucumber or snap peas for more fresh crunch.
Make it vegan by replacing honey with maple syrup.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad may soften over time due to the dressing, so for best texture, keep the dressing separate and toss just before serving. Reheat is not recommended as this salad is best enjoyed cold or at room temperature.

How to Serve

A close-up of a chickpea salad served in a white square bowl, filled with three main layers: the bottom layer has whole beige chickpeas, the middle layer contains thin strips of bright orange carrots and red bell peppers, and the top layer is scattered with fresh green cilantro leaves and small pieces of red onion seen throughout. The textures range from smooth chickpeas to crunchy vegetables, all mixed together with a light glossy dressing that makes the colors pop, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chickpeas instead of canned?

Yes, you can use cooked fresh chickpeas, but canned chickpeas are convenient and already cooked, making the recipe quicker and easier.

Is this salad gluten-free?

It can be gluten-free if you use gluten-free soy sauce or tamari. Regular soy sauce contains wheat, so check labels accordingly.