Save to Pinterest A vibrant, protein-packed salad featuring crispy toasted chickpeas, crunchy vegetables, and a creamy Thai-inspired peanut dressing. Perfect for a light lunch or a flavorful side dish.
This salad quickly became a favorite in my kitchen for its satisfying crunch and rich peanut dressing. The crispy chickpeas are a revelation, adding texture and flavor that transforms simple veggies into something special. Whenever I want a fresh, healthy lunch or an impressive side, I reach for this recipe.
Ingredients
- Chickpeas: 2 cups cooked chickpeas (or 1 can, drained and rinsed), 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/4 tsp salt, 1/4 tsp black pepper
- Vegetables: 2 cups shredded red cabbage, 1 cup shredded carrots, 1 red bell pepper (thinly sliced), 3 green onions (thinly sliced), 1/2 cup fresh cilantro (chopped), 1/2 cup chopped cucumber
- Thai Peanut Dressing: 1/4 cup creamy peanut butter, 2 tbsp soy sauce, 1 tbsp lime juice (freshly squeezed), 1 tbsp maple syrup or honey, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 1 garlic clove (minced), 1/2 tsp grated fresh ginger, 2–3 tbsp warm water (to thin)
- Toppings: 1/4 cup roasted peanuts (roughly chopped), 1 tbsp toasted sesame seeds, lime wedges (for serving)
Instructions
- Roast Chickpeas:
- Preheat oven to 400°F (200°C). Toss chickpeas with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, shaking halfway, until golden and crispy. Let cool slightly.
- Prepare Vegetables:
- In a large bowl, combine cabbage, carrots, bell pepper, green onions, cilantro, and cucumber.
- Make Dressing:
- In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, rice vinegar, sesame oil, garlic, and ginger. Add warm water, a tablespoon at a time, until the dressing is smooth and pourable.
- Combine Salad:
- Add the roasted chickpeas to the vegetables. Pour dressing over the salad. Toss gently to coat all ingredients.
- Serve:
- Transfer to serving plates and garnish with chopped peanuts, sesame seeds, and lime wedges.
Save to Pinterest Sharing this salad at our family picnic last summer was a hit. Everyone loved the nutty dressing and the crunchy chickpeas. Now, it's a go-to dish for gatherings and weeknight dinners alike.
Required Tools
Baking sheet, large mixing bowl, small bowl for dressing, whisk, knife and cutting board
Allergen Information
Contains peanuts and soy from peanut butter and soy sauce. May contain sesame. For nut allergies, substitute sunflower seed butter and omit peanuts. Always check ingredient labels if allergens are a concern.
Nutritional Information
Per serving: Calories 340, Total Fat 15 g, Carbohydrates 37 g, Protein 13 g
Save to Pinterest This salad makes healthy eating effortless and delicious. Enjoy its bold flavors and crisp textures, whether for lunch or as a side at your next gathering.
Common Recipe Questions
- → How do I make chickpeas crispy for this salad?
Toss cooked chickpeas with olive oil, smoked paprika, salt, and pepper, then roast at 400°F for 20 minutes until golden and crunchy.
- → Can I prepare the peanut dressing in advance?
Yes, you can mix the dressing ahead. Keep refrigerated and whisk before using to restore creaminess if needed.
- → Are there nut-free alternatives for the dressing?
Swap peanut butter with sunflower seed butter and omit peanuts for a nut-free option. Adjust other ingredients as desired.
- → What vegetables work best in this salad?
Red cabbage, carrots, bell pepper, green onions, cilantro, and cucumber bring freshness, crunch, and flavor variety to the salad.
- → How can I make this dish more filling?
Serve it over rice, noodles, or even leafy greens for a heartier meal. Add more roasted chickpeas for extra protein.