Description
A crunchy and flavorful Thai-inspired chickpea salad perfect for a quick and healthy meal or side dish.
Ingredients
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped peanuts (optional, for garnish)
- 1/4 cup peanut butter (creamy or crunchy)
- 2 tablespoons lime juice
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon maple syrup (or honey)
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon sriracha (or to taste)
- 2-4 tablespoons water (to thin dressing)
Instructions
- Prepare the dressing: In a small bowl, whisk together the peanut butter, lime juice, soy sauce, maple syrup, ginger, and sriracha. Add water, 1 tablespoon at a time, until the dressing reaches your desired consistency.
- Combine the salad ingredients: In a large bowl, combine the rinsed and drained chickpeas, red cabbage, carrots, red bell pepper, green onions, and cilantro.
- Dress the salad: Pour the prepared dressing over the chickpea and vegetable mixture. Toss gently until all the ingredients are well coated.
- Chill (optional): For best flavor, cover the salad and refrigerate for at least 30 minutes before serving.
- Serve: Garnish with chopped peanuts (if using) just before serving.
Notes
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- If you prefer a softer texture, you can lightly mash some of the chickpeas before mixing.
- To make this gluten-free, use tamari instead of soy sauce.
- Adjust the amount of sriracha based on your heat preference.
- Serve this salad on its own, over a bed of lettuce, or in a wrap.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Thai, Asian-Inspired