Delicious Crunchy Thai Chickpea Salad Recipe You’ll Love

This Crunchy Thai Chickpea Salad recipe blog post transforms busy weeknights into delicious feasts with vibrant colors and textures.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Salads

Cuisine: Thai

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 can Chickpeas drained and rinsed
2 cups Red Cabbage thinly sliced
1 cup Carrots shredded
1 whole Cucumber chopped into bite-sized pieces
1/4 cup Cilantro or Mint roughly chopped

For the Dressing

1/4 cup Peanut Butter
1 tablespoon Honey or maple syrup for vegan
2 tablespoons Soy Sauce
1 clove Minced Garlic
1 teaspoon Grated Ginger
1 whole Lime Juice freshly squeezed
1 teaspoon Sesame Oil optional

For the Garnish

1/4 cup Peanuts or Cashews

Equipment

Baking Sheet
large mixing bowl
salad bowl
Whisk

Method

Preparation Steps

Preheat your oven to 400°F. Drain and rinse the chickpeas, pat them dry, and roast for 20-25 minutes until crispy.
Thinly slice the red cabbage, shred the carrots, chop the cucumber, and roughly chop the cilantro or mint.
In a bowl, whisk together peanut butter, honey, soy sauce, garlic, ginger, lime juice, and sesame oil until smooth.
Combine the roasted chickpeas, cabbage, carrots, cucumber, and herbs in a salad bowl. Pour the dressing over and toss to coat.
Garnish with peanuts or cashews before serving. Store in the fridge for up to 3-4 days.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 35gProtein: 12gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gSodium: 500mgPotassium: 350mgFiber: 10gSugar: 5gVitamin A: 2000IUVitamin C: 25mgCalcium: 40mgIron: 3mg

Notes

Fresh vegetables are key for the best flavor and texture. Add nuts just before serving to maintain crunch.

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