Description
This Crunchy Thai Chickpea Salad is a vibrant, protein-packed vegan meal bursting with fresh vegetables and a tangy, nutty dressing. It’s perfect for a light lunch, side dish, or meal prep and requires no cooking, making it quick and easy to prepare. The combination of chickpeas, shredded carrots, bell pepper, and cabbage delivers a satisfying crunch and a nutrient-dense profile, complemented by a flavorful Thai-inspired dressing with tahini, lime, and sesame oil. Garnished with peanuts, cilantro, and sesame seeds, this salad is a refreshing and wholesome choice for any time of day.
Ingredients
Scale
Salad
- 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
Dressing
- 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
Garnish
- 1 tbsp chopped peanuts
- 1 tbsp fresh cilantro, chopped
- ½ tsp sesame seeds
Instructions
- Prepare Chickpeas: Drain and rinse the chickpeas thoroughly using a colander to remove canning liquid and excess sodium, then let them drain completely while you prepare the other ingredients.
- Mix Salad Ingredients: In a large mixing bowl, combine the drained chickpeas with shredded carrots, diced red bell pepper, thinly sliced red cabbage, and chopped green onions. Gently stir to evenly distribute all the ingredients.
- Make Dressing: In a smaller bowl, whisk together tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and minced garlic until the dressing is smooth and well combined.
- Toss Salad: Pour the dressing over the salad mixture. Using a spatula or large spoon, toss gently to coat all ingredients evenly with the dressing.
- Prepare Garnishes: Chop the peanuts and fresh cilantro finely, and measure out the sesame seeds to use as garnishes.
- Serve: Transfer the salad to a serving dish and sprinkle the chopped peanuts, cilantro, and sesame seeds on top. Serve immediately for the freshest crunch and flavor.
Notes
- Wash chickpeas thoroughly to reduce sodium and remove any canning liquid taste.
- Store the salad in the fridge for 2-3 days; keep garnishes separate until serving to maintain freshness.
- For a creamier dressing, add a splash of water when whisking to thin the tahini mixture.
- You can double the recipe to serve more people or for leftovers.
- Allowing the salad to sit for a few minutes before serving helps flavors meld together beautifully.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai-inspired
Keywords: Thai chickpea salad, vegan salad, crunchy salad, healthy lunch, no-cook recipe, protein-packed salad, gluten-free salad, meal prep salad
