This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.
Jump to Recipe Watch Video PrintThis 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.
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?
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!
- 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.
- 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)
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!
Thai Chickpea Salad with Peanut Sauce Dressing
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
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
Pingback:Udon Noodle Salad Recipe (Vegan & Vegetarian)
Pingback:3 Ingredient Satay Sauce with Peanut Butter Recipe
Pingback:Thai Hot Sauce Recipe (Fire Api)
Pingback:Pineapple Pico de Gallo Salsa Recipe
Pingback:Chickpea Parmesan Pasta Recipe (Vegetarian, High Fiber/Protein)
Glad I’m not allergic to peanuts
Pingback:Creamy Garlic Salad Dressing (Vegetarian, Gluten Free, Family Recipe!)
Super Asian salad hat hits the spot