Description
A refreshing and crunchy salad with a Thai twist, featuring chickpeas and vibrant vegetables.
Ingredients
- Canned Chickpeas: 1 can (15 oz)
- Cucumber: 1 medium
- Red Bell Pepper: 1
- Carrots: 1 cup shredded
- Cilantro: 1/4 cup chopped
- Lime Juice: 2 tablespoons
- Peanut Butter: 2 tablespoons
- Sesame Oil: 1 tablespoon
- Honey or Maple Syrup: 1 tablespoon
- Sriracha Sauce: to taste
Instructions
- Rinse and drain the canned chickpeas.
- Chop the cucumber, red bell pepper, and cilantro.
- In a large bowl, combine chickpeas, cucumber, red bell pepper, shredded carrots, and cilantro.
- In a separate bowl, whisk together lime juice, peanut butter, sesame oil, honey or maple syrup, and sriracha sauce.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or chill for 30 minutes to enhance flavors.
Notes
- Use low-sodium chickpeas for better control over salt.
- Fresh ingredients yield the best flavor.
- Adjust the sweetness and spice to your preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Crunchy Thai Chickpea Salad