Crunchy Thai Chickpea Salad (Print View)
Colorful chickpea salad with crunchy vegetables and creamy Thai peanut dressing, ready in minutes.
# What You'll Need:
→ Salad
01 - 2 cups canned chickpeas, drained and rinsed
02 - 1 red bell pepper, diced
03 - 1 cup shredded purple cabbage
04 - 1 cup shredded carrots
05 - 1/2 cup cucumber, diced
06 - 1/4 cup fresh cilantro, chopped
07 - 1/4 cup roasted unsalted peanuts, roughly chopped
08 - 2 green onions, thinly sliced
→ Dressing
09 - 3 tablespoons natural creamy peanut butter
10 - 1 1/2 tablespoons tamari or soy sauce
11 - 1 tablespoon fresh lime juice
12 - 2 teaspoons pure maple syrup
13 - 1 teaspoon toasted sesame oil
14 - 1 teaspoon fresh ginger, grated
15 - 1 clove garlic, minced
16 - 2-3 tablespoons water, as needed to thin dressing
# Step-by-Step Directions:
01 - In a large mixing bowl, combine the drained chickpeas, diced red bell pepper, shredded purple cabbage, shredded carrots, diced cucumber, chopped cilantro, roughly chopped peanuts, and thinly sliced green onions.
02 - In a small bowl, whisk together the peanut butter, tamari, lime juice, maple syrup, sesame oil, grated ginger, and minced garlic. Add water one tablespoon at a time, whisking continuously, until the dressing reaches a smooth and pourable consistency.
03 - Pour the dressing over the salad ingredients and toss thoroughly until all components are evenly coated.
04 - Taste and adjust seasoning as desired. Serve immediately at room temperature, or refrigerate for up to 24 hours to allow the flavors to meld together.
# Expert Suggestions:
01 -
- The peanut dressing clings to every nook of the chickpeas and you will genuinely want to lick the bowl.
- It holds up beautifully in the fridge, making it one of those rare salads that tastes even better the next day.
02 -
- Do not skip rinsing the chickpeas, the starchy liquid will make the dressing gummy instead of silky.
- Adding the water too fast to the dressing can cause the peanut butter to seize and clump, so be patient and whisk between each tablespoon.
03 -
- Freeze your fresh ginger and grate it straight from frozen, it will last months and turn into a perfect paste with zero stringy fibers.
- Taste the dressing on its own before mixing it in, if it makes your mouth water and reach for a piece of bread, the balance is right.