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Crunchy Thai Chickpea Salad

A vibrant and crunchy salad featuring chickpeas, fresh vegetables, and a zesty dressing, perfect for any gathering.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Thai
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can chickpeas, drained and rinsed Choose low-sodium if available.
  • 1 piece red bell pepper, diced Adds color and crunch.
  • 1 cup shredded carrots For added texture and sweetness.
  • 1/2 cup chopped cilantro Fresh herb for flavor.
  • 1/4 cup chopped green onions For added freshness and flavor.
  • 1/4 cup peanuts, chopped Adds extra crunch.
Dressing
  • 2 tablespoons soy sauce Can substitute with tamari for gluten-free.
  • 1 tablespoon lime juice Freshly squeezed for best flavor.
  • 1 tablespoon sesame oil Adds a nutty flavor.
  • 1 teaspoon honey or agave syrup For a hint of sweetness.
  • to taste Salt and pepper Adjust according to taste.

Method
 

Preparation
  1. Start by draining and rinsing your chickpeas thoroughly to remove any excess salt or canning liquids.
  2. Dice the red bell pepper, shred the carrots, and chop the cilantro and green onions.
Mixing
  1. In a small mixing bowl, whisk together the soy sauce, lime juice, sesame oil, honey or agave syrup, salt, and pepper.
  2. In a large bowl, combine the chickpeas, bell pepper, carrots, cilantro, and green onions.
  3. Pour the dressing over the salad and toss until everything is well-coated.
Serving
  1. Just before serving, sprinkle the chopped peanuts on top for an extra layer of crunch.
  2. Enjoy the salad fresh, or let it chill in the refrigerator for about 30 minutes to let the flavors meld.

Notes

Substitutions available for chickpeas with other legumes. Store leftovers in an airtight container for up to three days.