Go Back

Crunchy Thai Chickpea Salad

A vibrant and refreshing salad packed with crunchy veggies and creamy peanut dressing, perfect for a quick lunch or side dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Asian, Thai
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can (15 oz) low-sodium chickpeas, rinsed and drained Great source of protein!
  • 1 medium cucumber, diced Add refreshing crunch to your salad.
  • 1 red bell pepper, diced For a pop of color and sweetness.
  • 1 cup shredded carrots Adds texture and nutrition.
  • 1/4 cup cilantro, chopped Provides fresh herbal flavor.
Dressing Ingredients
  • 3 tbsp freshly squeezed lime juice Brightens the dish.
  • 2 tbsp natural peanut butter Adds creaminess and richness.
  • 1 tbsp toasted sesame oil Complements the Thai flavors.
  • 1 tbsp honey or maple syrup Sweetens the dressing naturally.
  • 1 tsp Sriracha sauce Adjust for spice preference.
  • Salt and pepper to taste Enhances overall flavor.

Method
 

Preparation
  1. Rinse the chickpeas and dice the cucumber, bell pepper, and carrots.
Making the Dressing
  1. In a small bowl, whisk lime juice, peanut butter, sesame oil, honey or maple syrup, and Sriracha until smooth.
Combining Ingredients
  1. In a large mixing bowl, combine chickpeas, diced veggies, and cilantro.
  2. Pour the dressing over the salad and toss until fully coated.
Chill and Serve
  1. Chill in the fridge for at least 30 minutes to enhance flavors.
  2. Just before serving, sprinkle with chopped peanuts or sunflower seeds for added crunch.

Notes

For best results, use fresh vegetables for maximum crunch. Adjust dressing to suit your taste. If you prefer a thinner consistency, add a bit of water. Use pre-cut veggies to save time if in a rush.