Thai Peanut Chickpea Salad (Print Version)
Crispy chickpeas and colorful veggies tossed in Thai peanut dressing for a vibrant, flavorful plant-based meal.
# What You’ll Need:
→ Chickpeas
01 - 2 cups cooked chickpeas or one 15-ounce can, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/4 teaspoon salt
05 - 1/4 teaspoon black pepper
→ Vegetables
06 - 2 cups shredded red cabbage
07 - 1 cup shredded carrots
08 - 1 medium red bell pepper, thinly sliced
09 - 3 green onions, thinly sliced
10 - 1/2 cup fresh cilantro, chopped
11 - 1/2 cup cucumber, chopped
→ Thai Peanut Dressing
12 - 1/4 cup creamy peanut butter
13 - 2 tablespoons soy sauce
14 - 1 tablespoon freshly squeezed lime juice
15 - 1 tablespoon maple syrup or honey
16 - 1 tablespoon rice vinegar
17 - 1 teaspoon toasted sesame oil
18 - 1 large garlic clove, minced
19 - 1/2 teaspoon grated fresh ginger
20 - 2 to 3 tablespoons warm water, as needed to thin
→ Toppings
21 - 1/4 cup roasted peanuts, roughly chopped
22 - 1 tablespoon toasted sesame seeds
23 - Lime wedges, for serving
# How to Make It:
01 - Preheat oven to 400°F (200°C). Toss cooked chickpeas with olive oil, smoked paprika, salt, and black pepper. Spread evenly on a baking sheet and roast for 20 minutes, shaking the pan halfway through, until crisp and golden. Allow chickpeas to cool slightly.
02 - In a large mixing bowl, combine shredded red cabbage, carrots, sliced bell pepper, green onions, chopped cilantro, and cucumber.
03 - In a small bowl, whisk together creamy peanut butter, soy sauce, freshly squeezed lime juice, maple syrup or honey, rice vinegar, toasted sesame oil, minced garlic, and grated ginger. Gradually add 2 to 3 tablespoons warm water, whisking until dressing is smooth and pourable.
04 - Add roasted chickpeas to the bowl of vegetables. Drizzle peanut dressing over the mixture and gently toss to coat all ingredients evenly.
05 - Serve divided among plates. Top with chopped roasted peanuts, toasted sesame seeds, and lime wedges.
# Additional Tips::
01 -
- Loaded with plant-based protein
- Packed with vibrant vegetables and bold flavors
02 -
- This salad is vegetarian, vegan, and dairy-free
- Contains peanut and soy allergens; substitute sunflower seed butter and omit peanuts for nut allergies
03 -
- For extra heat, add chili flakes to the dressing
- Serve over rice or noodles for a more substantial meal