I love making Crunchy Thai Chickpea Salad on warm days. It’s bright, fresh, and full of flavors that pop. This salad combines crunchy veggies with a creamy, zesty dressing that brings everything together in the most delightful way.
Growing up, my Dad James often made a big salad for family lunches, packing it with whatever veggies we had in the fridge. Now, I enjoy putting my spin on that tradition with this yummy salad that my sister Jennifer also adores.
What You’ll Need
- 1 can chickpeas, drained and rinsed
- 2 cups mixed salad greens
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1 carrot, grated
- 1/4 red onion, thinly sliced
- 1/2 cup cilantro, chopped
- 1/4 cup peanuts, chopped (for garnish)
For the dressing:
- 3 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
My Trusted Kitchen Tools
- Large mixing bowl
- Whisk or fork for mixing
- Cutting board and knife
- Grater for the carrot
Bringing It All Together
- In a large bowl, combine the chickpeas, salad greens, red bell pepper, cucumber, carrot, red onion, and cilantro.
- In a separate bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, sesame oil, ginger, and garlic until smooth.
- Pour the dressing over the salad and toss to coat evenly.
- Serve topped with chopped peanuts. Enjoy your crunchy and flavorful salad!
Making It Your Own (Swaps & Ideas)
Feel free to swap out any of the veggies based on what you love or have on hand. You could use shredded cabbage or add some avocado for creaminess. If you need it to be gluten-free, use tamari instead of soy sauce. Also, add some protein like grilled chicken or tofu if you want.
How We Love to Serve It
This salad is perfect on its own or as a side dish at barbecues. I like to serve it chilled, especially in the summer. It’s also a great dish to pack for lunch.
A Few Tips For Success
Make sure to rinse the chickpeas well to keep the salad light. If you want an even creamier dressing, add a little water to thin it out. Adjust the flavors of the dressing to your liking; taste as you mix!
Saving Some For Later
If you have leftovers, store the salad and the dressing separately. The greens may wilt if mixed ahead of time. Keep them in airtight containers in the fridge for up to two days.
From My Kitchen to Yours
I hope you enjoy making and eating this Crunchy Thai Chickpea Salad as much as I do. It’s a simple way to eat fresh, wholesome ingredients and bring a little joy to your meals!
Your Questions, Answered
How can I make the Crunchy Thai Chickpea Salad vegan?
This salad is already vegan! Just make sure to use maple syrup as the sweetener, and you’re all set.
Can I prepare the Crunchy Thai Chickpea Salad ahead of time?
Yes, you can prepare the ingredients in advance, but I recommend adding the dressing just before serving. This keeps the salad fresh and crunchy!
What can I serve with the Crunchy Thai Chickpea Salad?
This salad pairs well with grilled proteins like chicken or shrimp, or you can enjoy it alone as a light lunch. It’s versatile and suits many dishes.
Print
Crunchy Thai Chickpea Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A bright and fresh salad full of crunchy veggies and a creamy, zesty dressing that combines delicious flavors.
Ingredients
- 1 can chickpeas, drained and rinsed
- 2 cups mixed salad greens
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1 carrot, grated
- 1/4 red onion, thinly sliced
- 1/2 cup cilantro, chopped
- 1/4 cup peanuts, chopped (for garnish)
- 3 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
Instructions
- In a large bowl, combine the chickpeas, salad greens, red bell pepper, cucumber, carrot, red onion, and cilantro.
- In a separate bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, sesame oil, ginger, and garlic until smooth.
- Pour the dressing over the salad and toss to coat evenly.
- Serve topped with chopped peanuts. Enjoy your crunchy and flavorful salad!
Notes
Feel free to swap out any veggies or add protein like grilled chicken or tofu. Store salad and dressing separately if you have leftovers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: salad, vegan, chickpeas, Thai, healthy, crunchy