Name: Crunchy Thai Chickpea Salad Recipe That You’ll Love! Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Thai
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; ½ cup shredded carrots; ½ cup red bell pepper, diced; ¼ cup red cabbage, thinly sliced; 2 tbsp chopped green onions; 2 tbsp tahini; 1 tbsp soy sauce; 1 tbsp lime juice; 1 tsp honey; ½ tsp red pepper flakes; ½ tsp sesame oil; 1 clove garlic, minced; 1 tbsp chopped peanuts; 1 tbsp fresh cilantro, chopped; ½ tsp sesame seeds

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Introduction

This Crunchy Thai Chickpea Salad is a vibrant, protein-packed dish bursting with fresh flavors and textures. Perfect as a light meal or a colorful side, it combines crisp veggies with a tangy, nutty dressing that you’ll love.

A close-up of a fresh chickpea salad piled in one layer on a square white plate, showing round beige chickpeas as the base layer mixed with thin strips of bright orange carrots and thin slices of purple onion scattered on top. Bright red bell pepper strips and chopped fresh dark green herbs like parsley and scallions add lively color accents throughout the salad. The surface of the salad is lightly sprinkled with small white sesame seeds and has a slight shine from a thin dressing coating. The plate rests on a white marbled textured background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
½ cup shredded carrots
½ cup red bell pepper, diced
¼ cup red cabbage, thinly sliced
2 tbsp chopped green onions
2 tbsp tahini
1 tbsp soy sauce
1 tbsp lime juice
1 tsp honey
½ tsp red pepper flakes
½ tsp sesame oil
1 clove garlic, minced
1 tbsp chopped peanuts (for garnish)
1 tbsp fresh cilantro, chopped (for garnish)
½ tsp sesame seeds (for garnish)

Instructions

Step 1: Drain and rinse the chickpeas thoroughly in a colander while preparing the other ingredients.
Step 2: In a large mixing bowl, combine the chickpeas, shredded carrots, diced red bell pepper, thinly sliced red cabbage, and chopped green onions. Stir gently to mix.
Step 3: In a small bowl, whisk together tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and minced garlic until smooth.
Step 4: Pour the dressing over the salad mixture and toss gently with a spatula or large spoon until all ingredients are coated evenly.
Step 5: Prepare garnishes by chopping the peanuts and cilantro, and measuring out the sesame seeds.
Step 6: Transfer the salad to a serving dish and sprinkle with chopped peanuts, cilantro, and sesame seeds.
Step 7: Serve immediately and enjoy a refreshing, crunchy meal or side dish.

Tips & Variations

For extra crunch, toast the peanuts and sesame seeds lightly before garnishing.
Substitute lime juice with lemon juice if preferred for a slightly different tang.
Add diced cucumber or snap peas for more crisp texture and freshness.
To make it vegan, swap honey with maple syrup or agave nectar.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The dressing may cause the vegetables to soften over time, so it’s best enjoyed fresh. If needed, stir gently before serving again. Avoid adding garnishes until ready to serve for maximum crunch.

How to Serve

A white square bowl holds a fresh salad with layers starting from a bottom layer of light beige chickpeas, mixed with thin purple-red onion slices and thinly sliced red bell peppers. On top, there are bright orange shredded carrots spread evenly with small green chopped scallions and fresh green cilantro leaves scattered across. The salad is finished with a sprinkling of sesame seeds adding texture and a touch of seasoning, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chickpeas instead of canned?

Yes, you can cook fresh chickpeas until tender, but canned chickpeas save time and work perfectly for this recipe.

Is this salad gluten-free?

It can be gluten-free if you use gluten-free soy sauce or tamari instead of regular soy sauce.