Crunchy Thai Chickpea Salad

thai chickpea salad with peanut sauce dressing gluten free peanut sauce recipe vegan chickpea salad dressing healthy garbanzo bean recipes canned chickpea salad with pantry peanut sauce recipe

5 from 5 votes

Crunchy Thai Chickpea Salad

This crunchy Thai chickpea salad with peanut sauce recipe is a simple, fresh, and tasty lunch. A delicious hearty plant-based meal prep recipe, ready in 15 minutes!

Prep Time10

Total Time10

Course: Lunch, Salad

Cuisine: American, Asian, Thai

Servings: servings

Calories: 285kcal

Author: Kelly Jensen

Cost: $3

Equipment

Mixing Bowls

Ingredients

For the Chickpea Salad

2 14-ounce cans chickpeas
2 carrots shredded
3 cups red cabbage shredded
1 bell pepper I used yellow
2 green onions sliced
1/2 cup fresh cilantro chopped
1/2 cup chopped peanuts

For the Peanut Sauce Dressing

1/2 cup peanut butter
1 tablespoon seasoned rice wine vinegar
1 teaspoon soy sauce or gluten free tamari
1 teaspoon toasted sesame oil
1 lime juiced (about 1 tablespoon)
1/4 cup water or more for a thinner sauce.

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, bell pepper, green onions, and cilantro.
Mix all the dressing ingredients to a mixing bowl (or a mason jar with an airtight lid) and stir or shake well for 2-3 minutes until the dressing turns creamy. If you dressing is too thick, add an additional tablespoon of water at a time until it reaches desired creaminess.
Pour the creamy peanut dressing over the salad.
Mix the salad until well combined, each bite should be coated in the creamy dressing.
Step 5: Top the finished salad with roasted peanuts, and extra cilantro or green onions to garnish. Serve room temperature or refrigerate and serve cold.

Video

Notes

Additions and Substitutions

If you don't like the taste of cilantro, you can try adding fresh chopped parsley instead for a wonderfully herby flavor.

Want even more vegetables? Try chopped cucumber, sliced radishes, or thinly sliced red onions would also be tasty in this salad.

For a soy sauce alternative, you can use tamari (which is gluten free) or coconut aminos as a substitute.

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 (sometimes called sunbutter) or tahini to replace the peanut butter too.

To make this recipe gluten free: ensure you use certified gluten free ingredients like tamari which is a soy sauce alternative.

This recipe is vegan & vegetarian, but if you aren't meatless you can add a cooked protein of your choice.

Nutrition