Description
Crunchy Thai Chickpea Salad is a vibrant dish combining chickpeas, fresh vegetables, and a tantalizing dressing, perfect for a light lunch or a standout side.
Ingredients
- 1 can (15 ounce) chickpeas, drained and rinsed
- ½ cup shredded carrots
- ½ cup red bell pepper, diced
- ¼ cup red cabbage, thinly sliced
- 2 tablespoon chopped green onions
- 2 tablespoon tahini
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon honey
- ½ teaspoon red pepper flakes
- ½ teaspoon sesame oil
- 1 clove garlic, minced
- 1 tablespoon chopped peanuts (for garnish)
- 1 tablespoon fresh cilantro, chopped (for garnish)
- ½ teaspoon sesame seeds (for garnish)
Instructions
1. Drain & Rinse: Start by draining and rinsing the chickpeas in a colander. Allow them to drain thoroughly while you prep the other ingredients.
2. Mix Veggies & Chickpeas: In a large mixing bowl, combine the drained and rinsed chickpeas, shredded carrots, diced red bell pepper, thinly sliced red cabbage, and chopped green onions. Gently stir to mix everything together.
3. Make the Dressing: In a smaller bowl, whisk together the tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and minced garlic until smooth.
4. Combine Salad & Dressing: Pour the dressing over the salad mixture. Using a spatula or large spoon, toss gently to ensure all ingredients are well coated.
5. Garnish & Serve: Transfer the salad to a serving dish, then sprinkle the chopped peanuts, cilantro, and sesame seeds over the top. Serve immediately as a refreshing and protein-packed meal or side dish.
Notes
The salad can be stored in the fridge for 2-3 days. Keep the garnishes separate until serving to maintain their crunch and freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg