Crunchy Thai Chickpea Salad – A Fresh, Protein-Packed Vegan Meal Recipe

Introduction

This Crunchy Thai Chickpea Salad is a vibrant and protein-packed vegan dish that combines fresh vegetables with a flavorful tahini dressing. It’s perfect as a light meal or a tasty side that adds a refreshing crunch to your day.

A close-up of a colorful chickpea salad served on a square white plate, featuring three main layers visible: the bottom layer has light beige chickpeas, the middle layer contains thin strips of bright orange carrots and red bell peppers, and the top layer includes chopped green cilantro and small pieces of purple onion mixed throughout, all sitting on a white marbled surface. The salad looks fresh with a slight shine from dressing, with the layers evenly mixed but chickpeas remaining dominant. 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

  1. Step 1: Drain and rinse the chickpeas in a colander. Let them drain thoroughly while you prepare the other ingredients.
  2. 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 well.
  3. Step 3: In a smaller bowl, whisk together the tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and minced garlic until smooth.
  4. Step 4: Pour the dressing over the salad mixture. Toss gently with a spatula or large spoon to coat all ingredients evenly.
  5. Step 5: Prepare the garnishes by chopping the peanuts and fresh cilantro, and measuring out the sesame seeds.
  6. Step 6: Transfer the salad to a serving dish and sprinkle the chopped peanuts, cilantro, and sesame seeds on top.
  7. Step 7: Serve immediately for a fresh, crunchy meal or side dish. Enjoy!

Tips & Variations

  • For a fully vegan dish, substitute honey with maple syrup or agave nectar.
  • Add cucumber or snap peas for extra crunch and freshness.
  • Toast the sesame seeds and peanuts lightly for a deeper nutty flavor.
  • Use fresh lime juice for the best citrus brightness.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The vegetables may release some water over time, so stir before serving. For best texture, add garnishes fresh when ready to eat. This salad is best enjoyed cold or at room temperature.

How to Serve

A clear glass bowl filled with a vibrant chickpea salad sits on a white marbled surface. The salad has plump, light beige chickpeas as the main layer, mixed evenly with bright orange thin carrot strips, thin slices of purple-red onion, small pieces of red bell pepper, and chopped green herbs, likely cilantro. The ingredients appear fresh and slightly glossy, with a bit of crushed light-colored nuts or seeds sprinkled throughout, adding texture. The bowl is full, with the salad slightly mounded on top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, you can cook dried chickpeas ahead of time. Make sure they are fully cooked and cooled before using in the salad. Using canned chickpeas is a quick and convenient option.

Is this salad spicy?

It has a mild kick from the red pepper flakes, but you can adjust the amount to suit your spice preference or omit it entirely for a milder flavor.

Print
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Crunchy Thai Chickpea Salad – A Fresh, Protein-Packed Vegan Meal Recipe


  • Author: Rafael
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

This Crunchy Thai Chickpea Salad is a vibrant, protein-packed vegan meal full of fresh vegetables and a zesty tahini-based dressing. Perfect as a light lunch or a refreshing side dish, it combines the crunch of carrots, bell peppers, and cabbage with flavorful accents of sesame, lime, and garlic. Quick to prepare with no cooking required, it’s an ideal healthy option for those seeking a nutritious, satisfying dish.


Ingredients

Scale

Salad 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

Dressing Ingredients

  • 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

Garnishes

  • 1 tbsp chopped peanuts
  • 1 tbsp fresh cilantro, chopped
  • ½ tsp sesame seeds

Instructions

  1. Prepare Chickpeas: Drain and rinse the chickpeas thoroughly in a colander to remove any excess liquid and ensure they are ready to be combined with the vegetables.
  2. Mix Salad Ingredients: In a large mixing bowl, combine the rinsed chickpeas, shredded carrots, diced red bell pepper, thinly sliced red cabbage, and chopped green onions. Stir gently to distribute the ingredients evenly.
  3. Make the Dressing: In a smaller bowl, whisk together the tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and minced garlic until you achieve a smooth, cohesive dressing.
  4. Toss Salad with Dressing: Pour the dressing over the salad mixture and gently toss with a spatula or large spoon to coat all the salad ingredients evenly with the flavorful dressing.
  5. Prepare Garnishes: Chop peanuts and fresh cilantro and measure out the sesame seeds to use as toppings for the salad.
  6. Serve: Transfer the dressed salad to a serving dish and sprinkle the chopped peanuts, cilantro, and sesame seeds on top for added texture and flavor. Serve immediately to enjoy its fresh crunch and vibrant flavors.

Notes

  • This salad is best served fresh, but you can refrigerate leftovers for up to one day to maintain crunchiness.
  • For a nut-free version, omit peanuts and use sunflower seeds instead for garnish.
  • Adjust the red pepper flakes according to your preferred spice level.
  • Honey can be substituted with maple syrup to keep the recipe fully vegan.
  • The salad makes a great protein-packed vegan meal or a hearty side dish.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Thai

Keywords: Thai chickpea salad, vegan salad, protein-packed vegan meal, crunchy salad, tahini dressing, no-cook recipe, healthy lunch, plant-based protein

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