Crunchy Thai Chickpea Salad (Printer-Friendly)
Colorful Thai-inspired chickpea toss with crunchy veggies and creamy peanut-lime dressing. Ready in minutes.
# What You'll Need:
→ Salad Base
01 - 2 cups canned chickpeas, drained and rinsed
02 - 1 red bell pepper, diced
03 - 1 cup shredded carrots
04 - 1 cup purple cabbage, thinly sliced
05 - 1/2 cup cucumber, diced
06 - 1/2 cup fresh cilantro, chopped
07 - 1/3 cup green onions, sliced
08 - 1/3 cup roasted peanuts, roughly chopped
→ Peanut Dressing
09 - 3 tablespoons creamy peanut butter
10 - 2 tablespoons soy sauce (or tamari for gluten-free)
11 - 2 tablespoons fresh lime juice (about 1 lime)
12 - 1 tablespoon honey or maple syrup
13 - 1 tablespoon sesame oil
14 - 1 tablespoon rice vinegar
15 - 1 teaspoon fresh ginger, grated
16 - 1 small garlic clove, minced
17 - 1/2 teaspoon chili flakes (optional, to taste)
18 - 2 to 3 tablespoons warm water (to thin as needed)
# How to Make It:
01 - In a large salad bowl, combine the drained chickpeas, diced red bell pepper, shredded carrots, thinly sliced purple cabbage, diced cucumber, chopped cilantro, sliced green onions, and roughly chopped roasted peanuts. Toss gently to distribute evenly.
02 - In a medium mixing bowl, whisk together the creamy peanut butter, soy sauce, fresh lime juice, honey or maple syrup, sesame oil, rice vinegar, grated ginger, minced garlic, and chili flakes. Gradually add warm water, 1 tablespoon at a time, whisking until the dressing is smooth and reaches a pourable consistency.
03 - Pour the prepared peanut dressing over the salad ingredients. Toss thoroughly until every component is evenly coated with the dressing.
04 - Taste the salad and adjust the seasoning as desired, adding more lime juice for brightness, soy sauce for saltiness, or chili flakes for heat. Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld. Garnish with additional chopped peanuts and fresh cilantro before serving.
# Expert Advice:
01 -
- Zero cooking means your kitchen stays cool and you get dinner on the table in under twenty minutes flat.
- The peanut lime dressing is the kind of thing you will want to put on everything from rice bowls to roasted vegetables.
02 -
- The dressing thickens considerably in the refrigerator so stir in a splash of warm water before serving leftovers.
- Adding the peanuts at the very last minute keeps them from going soft if you plan to make this ahead of time.
03 -
- Warm the peanut butter for ten seconds in the microwave before whisking and it will come together with almost no effort.
- Double the dressing and keep the extra in a jar in the fridge for up to a week because you will absolutely want it again.