Description
A refreshing Thai Chickpea Salad packed with flavors.
Ingredients
Scale
- 1 can Canned Chickpeas
- 1 Red Bell Pepper, diced
- 2 Carrots, shredded
- 1 Cucumber, diced
- 2 cups Red Cabbage, shredded
- 3 Green Onions, sliced
- 1/4 cup Fresh Cilantro, chopped
- 1/4 cup Fresh Mint, chopped
- 1/4 cup Creamy Peanut Butter
- 3 tbsp Lime Juice
- 2 tbsp Soy Sauce or Tamari
- 1 tbsp Maple Syrup or Honey
- 2 tbsp Rice Vinegar
- 1 tsp Fresh Ginger, grated
- 2 cloves Fresh Garlic, minced
- 1 tsp Sriracha or Red Pepper Flakes
- 1 tbsp Toasted Sesame Oil
- 1/4 cup Water or Non-Alcohol Alternative
- 1/4 cup Dry Roasted Peanuts, for garnish
Instructions
- Rinse and drain the canned chickpeas.
- In a large bowl, combine chickpeas, red bell pepper, carrots, cucumber, red cabbage, green onions, cilantro, and mint.
- In a separate bowl, whisk together peanut butter, lime juice, soy sauce, maple syrup, rice vinegar, ginger, garlic, sriracha, sesame oil, and water until smooth.
- Pour the dressing over the salad and toss to combine.
- Top with dry roasted peanuts before serving.
Notes
- Adjust spiciness by adding more or less sriracha.
- Serve immediately for best freshness.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Thai Chickpea Salad