Introduction

If you’re craving a fresh, crunchy salad that’s packed with protein and vibrant flavors, this Crunchy Thai Chickpea Salad is the perfect choice. Quick to prepare and completely no-cook, it works wonderfully for lunch, dinner sides, or meal prep. Let’s get you tossing this colorful, nutritious dish in no time!

A close-up view of a chickpea salad in a white square bowl, showing plump, light beige chickpeas mixed with thin strips of vibrant orange carrots and red bell peppers, small pieces of deep purple onions, and fresh bright green chopped cilantro scattered throughout. The textures vary from smooth chickpeas to crunchy fresh vegetables, all lightly coated in a glossy dressing that makes the colors shine. The bowl sits on a white marbled surface, and the salad looks fresh and colorful with a balanced mix of soft and crisp elements. 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 in a colander thoroughly to remove any canning liquids and reduce sodium.

Step 2: In a large mixing bowl, combine the drained chickpeas, shredded carrots, diced red bell pepper, thinly sliced red cabbage, and chopped green onions. Stir gently to mix well.

Step 3: In a smaller bowl, whisk together the tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and minced garlic until smooth and creamy.

Step 4: Pour the dressing over the salad mixture. Use a spatula or large spoon to toss gently, ensuring every ingredient is evenly coated.

Step 5: Prepare the garnishes by chopping the peanuts and cilantro, and measuring out the sesame seeds.

Step 6: Transfer the salad to a serving dish, then sprinkle the chopped peanuts, fresh cilantro, and sesame seeds over the top.

Step 7: Serve immediately as a refreshing, protein-packed meal or side dish and enjoy every crunchy bite!

Tips & Variations

Wash chickpeas well to reduce sodium and remove canning flavor.

Keep garnishes separate if storing salad to maintain their crunch.

Add a splash of water to the dressing if you prefer a creamier, thinner consistency.

Double the recipe for larger groups or leftovers.

Let the salad rest for a bit before serving to let flavors meld.

For extra protein, add cooked quinoa or grilled chicken.

Substitute crunchy veggies like cucumber or broccoli if you don’t have red cabbage or bell pepper.

Replace honey with maple syrup to keep it fully vegan.

Adjust red pepper flakes or add sriracha for more heat.

For a nut-free option, skip peanuts and use seeds such as sunflower or pumpkin.

FAQs

Can I make this salad ahead of time?

Yes, it’s excellent for meal prep. Store the salad and garnishes separately and combine just before serving to keep everything fresh and crunchy.

Is this salad gluten-free?

Yes, it is gluten-free as long as you use gluten-free soy sauce or substitute with tamari.

ies 115 kcal Equipment cookie scoop Recipe

Dessert

Crunchy Thai Chickpea Salad – A Fresh, Protein-Packed Vegan Meal Recipe