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
- 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.
- 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.
- 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.
- 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.
- Prepare Garnishes: Chop peanuts and fresh cilantro and measure out the sesame seeds to use as toppings for the salad.
- 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
