Crunchy Thai Chickpea Salad
Crunchy Thai Chickpea Salad is a delightful medley of fresh vegetables and nutty chickpeas, all tossed in a zesty dressing that will transport your taste buds to the streets of Thailand. This vibrant salad is not only visually appealing but also incredibly easy to prepare, making it a perfect dish for picnics, potlucks, or as a satisfying meal on busy weeknights. Packed with flavor and texture, it’s sure to become a favorite in your household.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 36 minute
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Ingredients
Scale
- 1 can (15 oz) low-sodium chickpeas, rinsed and drained
- 1 medium cucumber, diced
- 1 red bell pepper, diced
- 1 cup shredded carrots
- 1/4 cup cilantro, chopped
- 3 tbsp freshly squeezed lime juice
- 2 tbsp natural peanut butter
- 1 tbsp toasted sesame oil
- 1 tbsp honey or maple syrup
- 1 tsp Sriracha sauce (adjust for spice preference)
- Salt and pepper to taste
Instructions
- Prepare your ingredients by rinsing chickpeas and dicing cucumber, bell pepper, and shredding carrots.
- In a small bowl, whisk together lime juice, peanut butter, sesame oil, honey or maple syrup, Sriracha until smooth.
- In a large mixing bowl, combine chickpeas, chopped veggies, and cilantro. Pour dressing over and toss until fully coated.
- Chill in the fridge for at least 30 minutes before serving to enhance flavors.
- Just before serving, sprinkle with chopped peanuts or sunflower seeds for added crunch.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 240
- Sugar: 7g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg
Keywords: To customize this salad, consider substituting chickpeas with edamame or adding sesame seeds for extra texture. Store leftovers in an airtight container in the refrigerator for up to three days; serve cold for the best experience.