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
- Mixing Bowl
Ingredients
For the Chickpea Salad
- 2 14-ounce cans No-Salt-Added 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 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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