Thai Chickpea Salad with Peanut Sauce Dressing (Vegan, Gluten Free)

This Thai chickpea salad with peanut dressing is a simple, healthy, and tasty lunch. A great vegan meal prep recipe, ready in 10 minutes! A healthy lunch or dinner option made with fresh vegetables, cooked garbanzo beans, and a bright fresh peanut sauce dressing.

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
  • Healthy
  • Versatile
  • Vegan, Gluten Free, Dairy Free

What’s In This Thai Peanut Chickpea Salad Recipe?

  • Cooked Chickpeas: you can used canned chickpeas for this recipe, or make your own from scratch! I made a big batch of No-Soak Chickpeas in the Instant Pot about once a month, couldn’t be easier.
  • Carrots: for sweetness and crunch
  • Cabbage: because I literally have 4 cabbages in the fridge right now and had to use 1. I love the fresh, bright crunch from red cabbage, so it’s always a permanent staple on my grocery list.
  • Corn: you can use fresh, canned, or frozen corn. Make sure its sweet corn so you get a little extra flavor in this yummy salad.
  • Peanuts: For an added crunch and salty bite! If you are allergic to peanuts you can use cashews, or sunflower seeds for a nutfree version.
  • Peanut Sauce Dressing: Made simply with olive oil, rice wine vinegar, peanut butter, tamari, sesame oil, and a freshly juiced lime.

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?

  1. Open the cans of cooked chickpeas, and rinse under cold water in a strainer. Drain chickpeas and add to a large bowl.
  2. To the chickpeas, add the chopped carrot, red cabbage, corn, green onions, and chopped peanuts.
  3. 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 cashews, or sunflower seeds for a tree-nut free version. Just make sure you also use a sunbutter to replace the peanut butter too.
  • This recipe is gluten free: if you aren’t GF then you can use regular noodles or soy sauce instead of the GF alternative.
  • This recipe is vegan & vegetarian, but if you aren’t meatless you can add a cooked protein of your choice.

Other Quick Vegan Lunch Recipes You’ll Love!

Summer White Bean Salad (Vegan, Gluten Free)

Crispy Sweet Potato Fries in the Oven (Vegan, Gluten Free)

Vegan Garden Hummus Sandwich

Vegan Loaded Nachos (Gluten Free, Pantry Staple, High Protein)

Thai Quinoa Cabbage Salad (Vegan, Gluten Free, Summer Side Dish)

As always, if you make this cold peanut noodle salad recipe be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!

Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!

Thai Chickpea Salad with Peanut Sauce Dressing (Vegan, Gluten Free)

This Thai chickpea salad with peanut dressing is a simple, healthy, and tasty lunch. A great vegan meal prep recipe, ready in 10 minutes!
5 from 2 votes
Prep Time 10 mins
Total Time 10 mins
Course Lunch, Salad
Cuisine American, Asian, Thai
Servings 5 servings

Ingredients
  

For the Chickpea Salad

  • 2 13.5 ounce cans cooked chickpeas, drained and rinsed
  • 2 carrots shredded
  • 3 cups shredded red cabbage
  • 1 cup corn
  • 2 green onions sliced
  • 1/2 cup chopped peanuts

For the Peanut Sauce Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon peanut butter
  • 1 tablespoon seasoned rice wine vinegar
  • 1 teaspoon tamari or soy sauce if you aren't gluten free
  • 1/4 teaspoon 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!

Notes

Dietary Modifications
For a nut-free version: If you are allergic to peanuts you can use cashews, or sunflower seeds for a tree-nut free version.  Just make sure you also use a sunbutter to replace the peanut butter too.
This recipe is gluten free: if you aren't GF you can use soy sauce instead of the GF alternative.
This recipe is vegan & vegetarian, but if you aren't meatless you can add a cooked protein of your choice.
Keyword Chickpea Salad with Peanut Dressing, Chickpea Salad with Peanut Sauce, Peanut Chickpea Salad, Thai Chickpea Salad, Thai Garbanzo Bean Salad, Vegan Thai Salad Recipe
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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