Crunchy Thai Chickpea Salad (Printable)
Protein-packed Thai chickpea salad with crunchy veggies and creamy peanut dressing. Vegan, gluten-free, ready in 20 min.
# What You Need:
→ Salad Base
01 - 2 cups canned chickpeas, drained and rinsed
02 - 1 red bell pepper, diced
03 - 1 cup shredded purple cabbage
04 - 1 cup shredded carrots
05 - 1/2 cup cucumber, diced
06 - 1/4 cup fresh cilantro, chopped
07 - 1/4 cup roasted unsalted peanuts, roughly chopped
08 - 2 green onions, thinly sliced
→ Peanut Dressing
09 - 3 tablespoons creamy natural peanut butter
10 - 1 1/2 tablespoons tamari or soy sauce
11 - 1 tablespoon fresh lime juice
12 - 2 teaspoons maple syrup
13 - 1 teaspoon toasted sesame oil
14 - 1 teaspoon fresh ginger, grated
15 - 1 clove garlic, minced
16 - 2 to 3 tablespoons water, as needed for consistency
# Steps:
01 - In a large mixing bowl, combine the drained chickpeas, diced red bell pepper, shredded purple cabbage, shredded carrots, diced cucumber, chopped cilantro, roughly chopped peanuts, and thinly sliced green onions.
02 - In a small bowl, whisk together the natural peanut butter, tamari, fresh lime juice, maple syrup, sesame oil, grated ginger, and minced garlic. Add water one tablespoon at a time, whisking continuously, until the dressing reaches a smooth and pourable consistency.
03 - Pour the dressing over the salad ingredients and toss gently until everything is evenly coated.
04 - Taste and adjust seasoning as needed. Serve immediately at room temperature, or refrigerate for up to 24 hours to allow the flavors to meld together.
# Expert Advice:
01 -
- That peanut dressing is the kind of thing you will want to put on everything from noodles to roasted broccoli.
- It comes together in under twenty minutes with zero cooking required on hot days.
- The textures stay lively and fresh even after sitting in the fridge overnight.
02 -
- The dressing seizes and thickens considerably in the refrigerator, so let leftovers sit at room temperature for ten minutes and toss again before serving.
- Grating the ginger directly into the dressing bowl with a microplane catches the fibers on the grater surface and prevents stringy bits in your salad.
03 -
- Warm the peanut butter for fifteen seconds in the microwave before whisking and it will blend into the dressing without any stubborn lumps.
- Let the finished salad sit for ten minutes before serving because that brief rest allows the dressing to seep into the chickpeas and transforms the flavor from good to unforgettable.