Description
A refreshing and crunchy Thai Chickpea Salad packed with vibrant vegetables and a flavorful dressing.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup red bell pepper, diced
- 1 cup cucumber, diced
- 1 cup shredded carrots
- 1/2 cup red cabbage, shredded
- 1/4 cup green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup peanuts, chopped
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- In a large bowl, combine the chickpeas, red bell pepper, cucumber, carrots, red cabbage, green onions, cilantro, and peanuts.
- In a separate small bowl, whisk together the soy sauce, lime juice, honey or maple syrup, sesame oil, ginger, garlic, and red pepper flakes until well combined.
- Pour the dressing over the salad and toss gently to combine all ingredients evenly.
- Let the salad sit for about 5 minutes to allow the flavors to meld.
- Serve immediately or refrigerate for up to 1 hour before serving for a chilled option.
Notes
- For added protein, consider adding grilled chicken, shrimp, or tofu.
- Substitute the peanuts with cashews or sunflower seeds for a different crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 5g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg