Thai Chickpea Salad Recipe

Introduction

This Thai Chickpea Salad is a colorful and vibrant dish packed with fresh vegetables and bold flavors. It’s easy to make, refreshing, and perfect for a quick lunch or a flavorful side. The combination of crunchy veggies, creamy chickpeas, and a tangy dressing makes it a satisfying treat for any meal.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1 cup shredded carrots
• 1 cup shredded red cabbage
• 3 green onions, sliced
• ½ cup fresh cilantro, chopped
• ½ cup peanuts
• 3 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 tablespoon honey or maple syrup
• 1 teaspoon sesame oil
• 1 teaspoon fresh ginger, grated
• 1 clove garlic, minced
• ¼ teaspoon red pepper flakes (optional)

Instructions

1. Step 1: In a large bowl, combine the chickpeas, diced red bell pepper, cucumber, shredded carrots, red cabbage, green onions, cilantro, and peanuts. Gently toss to mix the ingredients evenly.
2. Step 2: In a small bowl, whisk together the soy sauce, lime juice, honey or maple syrup, sesame oil, grated ginger, minced garlic, and red pepper flakes if using, until well combined.
3. Step 3: Pour the dressing over the salad mixture. Use a spatula or tongs to toss everything gently until all the ingredients are coated with the dressing.
4. Step 4: Allow the salad to rest for about 5 minutes to let the flavors meld together.
5. Step 5: Serve immediately for a fresh crunch or refrigerate for up to an hour if you prefer it chilled.

Tips & Variations

• Add grilled chicken, shrimp, or tofu for extra protein.
• Substitute peanuts with cashews or sunflower seeds if preferred.
• For a milder flavor, omit the red pepper flakes.
• Use fresh lime juice for the best brightness in the dressing.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, but it can be reheated slightly or served cold. The dressing may separate over time; just toss the salad again before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours in advance. However, for the best texture, add the peanuts just before serving to keep them crunchy.

Is this salad gluten-free?

It can be gluten-free if you use gluten-free soy sauce or tamari. Check the labels to ensure no gluten-containing ingredients are included.

Thai Chickpea Salad Recipe

Print Recipe

★★★★★

4.4 from 140 reviews

This Thai Chickpea Salad is a vibrant and refreshing dish that combines crisp vegetables, protein-packed chickpeas, and a tangy, savory dressing infused with traditional Thai flavors. Perfect for a quick lunch or a flavorful side, it offers a delightful mix of textures and a balance of sweet, sour, spicy, and nutty notes.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Thai
• Diet: Vegan

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1 cup shredded carrots
• 1 cup red cabbage, thinly sliced
• 3 green onions, sliced
• ¼ cup fresh cilantro, chopped
• ¼ cup peanuts, roughly chopped

Dressing Ingredients

• 3 tablespoons soy sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon honey or maple syrup
• 1 tablespoon sesame oil
• 1 teaspoon fresh ginger, grated
• 1 clove garlic, minced
• ¼ teaspoon red pepper flakes (optional)

Instructions

1. Combine the Vegetables and Chickpeas: In a large bowl, toss together the drained and rinsed chickpeas, diced red bell pepper, cucumber, shredded carrots, red cabbage, sliced green onions, chopped cilantro, and chopped peanuts. Mix gently to combine the vibrant colors and textures.
2. Prepare the Dressing: In a small bowl, whisk together soy sauce, fresh lime juice, honey or maple syrup, sesame oil, grated fresh ginger, minced garlic, and red pepper flakes if using. Ensure the dressing is well combined to blend the flavors thoroughly.
3. Toss the Salad: Pour the dressing over the salad mix. Using a spatula or tongs, gently toss everything together so each vegetable and chickpea is evenly coated with the zesty dressing.
4. Let It Rest: Allow the salad to sit at room temperature for about 5 minutes. This resting period helps the flavors meld and intensify, enhancing the overall taste.
5. Serve or Chill: Serve the salad immediately for a crisp and fresh texture, or refrigerate it for up to an hour if you prefer a chilled salad. Enjoy as a quick lunch or a vibrant side dish.

Notes

• For extra protein, add grilled chicken, shrimp, or tofu to the salad.
• If you prefer a different crunch, substitute peanuts with cashews or sunflower seeds.
• The salad tastes great fresh but can be chilled for up to one hour before serving.
• Adjust the amount of red pepper flakes to control the spice level.

Keywords: Thai Chickpea Salad, vegan salad, quick lunch, healthy salad, chickpea recipe, Thai dressing, peanut salad, gluten free salad