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Thai Chickpea Salad with Peanut Sauce Dressing Recipe (Vegan)

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!

A quick lunch or dinner option made with fresh vegetables, cooked garbanzo beans, and a bright fresh peanut sauce dressing.

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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
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What’s In This Vegan Chickpea Salad with Peanut Dressing?

I get fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!

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.
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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 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!

Summer White Bean Salad

Crispy Sweet Potato Fries in the Oven (Vegan)

Vegan Garden Hummus Sandwich

Vegan Loaded Nachos (Pantry Staple, High Protein)

Thai Quinoa Cabbage Salad (Vegan, Summer Side Dish)

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Share This Peanut Chickpea Salad Recipe

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

Let’s keep in touch – make sure to sign up for my newsletter to get free recipe inspiration. And don’t forget to follow over on Pinterest, Instagram , & my YouTube channel – I’d love to connect with you there! 

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Thai Chickpea Salad with Peanut Sauce Dressing

Kelly Jensen
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.
5 from 5 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Lunch, Salad
Cuisine American, Asian, Thai
Servings 5 servings
Calories 218 kcal

Equipment

Ingredients
  

For the Chickpea Salad

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.

Save Money on Fresh Produce!

I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every week or so and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first box by clicking here! 
If you think organic produce is too expensive… think again, and give Misfits Market a look!

Nutrition

Calories: 218kcalCarbohydrates: 18gProtein: 7gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 52mgPotassium: 438mgFiber: 5gSugar: 6gVitamin A: 4808IUVitamin C: 38mgCalcium: 59mgIron: 1mg
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?Please leave a rating and comment below!
Or tag me @theherbeevore in your photo on Instagram!

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Posted in American, Appetizers, Asian, Dairy Free, Easy Weeknight Meals, Lunches, Meal Prep, Salads, Side Dishes, Summer Recipes, Thai, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

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