Thai Chickpea Salad with Peanut Sauce Dressing Recipe (Vegan)
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Jump to Recipe Watch VideoThis Thai chickpea salad with peanut dressing recipe is a simple, fresh, and tasty lunch. A great hearty plant-based meal prep recipe, ready in 10 minutes!
A quick lunch or dinner option made with fresh vegetables, cooked garbanzo beans, and a bright fresh peanut sauce dressing.
We love easy and delicious side salads, and simple meal prep lunches. This Thai inspired chickpea salad with peanut dressing fits both categories.
A big bowl of this Thai Chickpea Salad is great for meal prep lunches, a vegetarian side dish option, or just a quick weeknight dinner at home. Freshly shredded red cabbage, carrots, corn, green onions, and chickpeas are smothered in a fresh lime peanut sauce and ready for your plate!
This Thai Chickpea Salad with Peanut Sauce Is
- Crunchy
- Bright
- Loaded with flavor
- Fresh
- Crisp
- Versatile
- Vegan, Dairy Free
What’s In This Vegan Chickpea Salad with Peanut Dressing?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Canned Chickpeas: the staple of all hummuses! You can use canned chickpeas (I’d highly recommend a low sodium or no salt version), or you can make your own chickpeas from scratch in the Instant Pot.
- Carrots
- Red Cabbage
- Corn – I used a thawed frozen corn, but you can use canned or fresh.
- Lightly Salted Peanuts: for a yummy, nutty crunch! I like to use only unsalted or lightly salted peanuts when I cook.
- Rice vinegar: I love rice vinegar, I always keep this seasoned vinegar stocked in my pantry!
- Peanut Butter: Like my peanuts, I only use unsalted peanut butter.
- Sesame Oil: The sesame oil gives the perfect toasty flavor to the dressing of this salad. Toasted sesame oil is traditional in a lot of Asian dishes, and will give you salad the perfect flavor.
- Soy Sauce or Tamari: tamari is a gluten-free version of soy sauce.
- Fresh Lime Juice
A Hearty Chickpea Salad That’s Versatile Too!
This recipe is super versatile: you can use whatever produce you have on hand. I made this salad very simply with cabbage, carrots, and green onions – but other veggies would be fantastic! Refreshing chopped cucumber, sliced radishes, or red onions would also be delish.
How Do I Make This Thai Chickpea Salad with Peanut Sauce Dressing?
- Open the cans of cooked chickpeas, and rinse under cold water in a strainer. Drain chickpeas and add to a large bowl.
- To the chickpeas, add the chopped carrot, red cabbage, corn, green onions, and chopped peanuts.
- Add all dressing ingredients to a mason jar, seal with a lid, and shake well to combine. Pour the dressing over the chickpea salad and toss the salad well. Garnish with extra peanuts or green onions if desired. Serve and enjoy!
Dietary Modifications
- For a nut-free version: If you are allergic to peanuts you can use pumpkin seeds or sunflower seeds for a tree-nut free version. Just make sure you also use a sunflower seed butter to replace the peanut butter too.
- To make this recipe gluten free: ensure you use certified gluten free ingredients like tamari which an a soy sauce alternative.
- This recipe is vegan & vegetarian, but if you aren’t meatless you can add a cooked protein of your choice.
More Easy Plant Based Lunch Recipes You’ll Love!
Crispy Sweet Potato Fries in the Oven (Vegan)
Vegan Loaded Nachos (Pantry Staple, High Protein)
Thai Quinoa Cabbage Salad (Vegan, Summer Side Dish)
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Thai Chickpea Salad with Peanut Sauce Dressing
This Thai chickpea salad with peanut dressing recipe is a simple, fresh, and tasty lunch. A great hearty plant-based meal prep recipe, ready in 10 minutes.
Equipment
Ingredients
For the Chickpea Salad
- 2 14-ounce cans chickpeas
- 2 carrots shredded
- 3 cups red cabbage shredded
- 1 cup sweet corn
- 2 green onions sliced
- 1/2 cup chopped peanuts
For the Peanut Sauce Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon peanut butter
- 1 tablespoon seasoned rice wine vinegar
- 1 teaspoon tamari or gluten free soy sauce
- 1/4 teaspoon toasted sesame oil
- 1 lime juiced (about 1 tablespoon)
Instructions
- Open the cans of cooked chickpeas, and rinse under cold water in a strainer. Drain chickpeas and add to a large bowl.
- To the chickpeas, add the chopped carrot, red cabbage, corn, green onions, and chopped peanuts.
- Add all dressing ingredients to a mason jar, seal with a lid, and shake well to combine. Pour the dressing over the chickpea salad and toss the salad well. Garnish with extra peanuts or green onions if desired. Serve and enjoy!
Video
Notes
Dietary Modifications
- For a nut-free version: If you are allergic to peanuts you can use pumpkin seeds or sunflower seeds for a tree-nut free version. Just make sure you also use a sunbutter to replace the peanut butter too.
- To make this gluten free, ensure you are using only certified gluten free ingredients.
- This recipe is vegan & vegetarian, but if you aren’t meatless you can add a cooked protein of your choice.
Nutrition
Calories: 218kcalCarbohydrates: 18gProtein: 7gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 52mgPotassium: 438mgFiber: 5gSugar: 6gVitamin A: 4808IUVitamin C: 38mgCalcium: 59mgIron: 1mg
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Glad I’m not allergic to peanuts
Super Asian salad hat hits the spot