This Thai chickpea salad with peanut dressing recipe is a simple, healthy, and tasty lunch. A great vegan and gluten free 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.
This Thai Chickpea Salad with Peanut Sauce Is
- Crunchy
- Bright
- Loaded with flavor
- Fresh
- Healthy
- Versatile
- Vegan, Dairy Free
What’s In This Vegan Chickpea Salad with Peanut Dressing?
I stock up on organic produce with Misfits Market – they have a fantastic selection of in-season fruits & veggies, healthy pantry items, and great food finds for a fraction of grocery store prices! You can get $10 off your first $30 box by clicking here!
- No Salt Added 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.
- Olive Oil: I like to use this delicious olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry.
- 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 to keep it healthy.
- 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.
- Tamari: tamari is a gluten-free version of soy sauce. Tamari has a bright salty flavor, and adds a really nice depth of umami to this dish.
- Lime Juice
A Hearty Chickpea Salad That’s Versatile Too!
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)
Get the Same Ingredients for 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!
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Thai Chickpea Salad with Peanut Sauce Dressing
Equipment
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
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
Or tag me @theherbeevore in your photo on Instagram!
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Glad I’m not allergic to peanuts
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Super Asian salad hat hits the spot