Crunchy Thai Chickpea Salad – A Fresh, Protein-Packed Vegan Meal Recipe

Introduction

This Crunchy Thai Chickpea Salad is a vibrant, protein-packed vegan dish bursting with fresh flavors and satisfying textures. Perfect for a light meal or a flavorful side, it combines crisp vegetables with a creamy, tangy dressing for a refreshing bite every time.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• ½ cup shredded carrots
• ½ cup red bell pepper, diced
• ¼ cup red cabbage, thinly sliced
• 2 tbsp chopped green onions
• 2 tbsp tahini
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp honey
• ½ tsp red pepper flakes
• ½ tsp sesame oil
• 1 clove garlic, minced
• 1 tbsp chopped peanuts (for garnish)
• 1 tbsp fresh cilantro, chopped (for garnish)
• ½ tsp sesame seeds (for garnish)

Instructions

1. Step 1: Drain and rinse the chickpeas thoroughly in a colander. Let them drain completely while you prepare the other ingredients.
2. Step 2: In a large mixing bowl, combine chickpeas, shredded carrots, diced red bell pepper, thinly sliced red cabbage, and chopped green onions. Stir gently to mix evenly.
3. Step 3: In a small bowl, whisk together tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and minced garlic until smooth and well combined.
4. Step 4: Pour the dressing over the salad mixture. Toss gently with a spatula or large spoon to coat all ingredients evenly.
5. Step 5: Prepare the garnishes by chopping the peanuts and cilantro. Measure out the sesame seeds.
6. Step 6: Transfer the salad to a serving dish and sprinkle the chopped peanuts, fresh cilantro, and sesame seeds on top before serving.
7. Step 7: Serve immediately for the best crunch and freshness. Enjoy!

Tips & Variations

• For a fully vegan option, replace honey with maple syrup or agave nectar.
• Add cucumber or snap peas for extra crunch and freshness.
• Use lime zest in the dressing for an added burst of citrus flavor.
• Toast the peanuts and sesame seeds lightly to enhance their nuttiness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, as vegetables may lose their crunch over time. If needed, you can re-toss the salad and add a splash of lime juice before serving to refresh the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook them fully before using. Canned chickpeas are convenient and ready to use, making the recipe quicker.

Is this salad spicy?

The red pepper flakes add a mild heat, but you can adjust the amount to suit your spice preference or omit them entirely for a milder taste.

Crunchy Thai Chickpea Salad – A Fresh, Protein-Packed Vegan Meal Recipe

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4.4 from 92 reviews

This Crunchy Thai Chickpea Salad is a vibrant, protein-packed vegan meal perfect for a refreshing lunch or side dish. Combining chickpeas with a crisp mix of vegetables and a zesty, creamy tahini-lime dressing, it delivers a delightful blend of flavors and textures. Garnished with peanuts, fresh cilantro, and sesame seeds, this no-cook salad is quick to prepare and bursting with wholesome goodness.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Thai
• Diet: Vegan

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• ½ cup shredded carrots
• ½ cup red bell pepper, diced
• ¼ cup red cabbage, thinly sliced
• 2 tbsp chopped green onions

Dressing Ingredients

• 2 tbsp tahini
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp honey
• ½ tsp red pepper flakes
• ½ tsp sesame oil
• 1 clove garlic, minced

Garnish

• 1 tbsp chopped peanuts
• 1 tbsp fresh cilantro, chopped
• ½ tsp sesame seeds

Instructions

1. Prepare the Chickpeas: Drain and rinse the chickpeas thoroughly in a colander to remove excess liquid. Let them drain completely while you prepare the other ingredients to ensure the salad isn’t watery.
2. Combine the Vegetables and Chickpeas: In a large mixing bowl, add the drained chickpeas, shredded carrots, diced red bell pepper, thinly sliced red cabbage, and chopped green onions. Gently stir to combine all the ingredients evenly without mashing the chickpeas.
3. Make the Dressing: In a smaller bowl, whisk together the tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and minced garlic until the mixture is smooth and creamy, ensuring all the flavors are well incorporated.
4. Toss the Salad: Pour the dressing over the salad mixture. Using a spatula or large spoon, toss gently to coat all the vegetables and chickpeas evenly with the dressing, ensuring every bite is flavorful.
5. Prepare the Garnishes: Chop the peanuts and fresh cilantro finely. Measure out the sesame seeds, preparing them for a final flavorful touch.
6. Serve: Transfer the dressed salad to a serving dish. Sprinkle the chopped peanuts, cilantro, and sesame seeds evenly over the top for added crunch and aroma. Serve immediately and enjoy this fresh, protein-packed vegan meal!

Notes

• This salad is best served fresh to maintain the crunch of the vegetables and peanuts.
• For a spicier kick, increase the red pepper flakes or add a dash of sriracha to the dressing.
• To make it gluten-free, use tamari instead of soy sauce.
• The salad can be stored in the fridge for up to 24 hours, but the peanuts should be added just before serving to keep them crunchy.
• To keep the dish vegan, substitute honey with maple syrup or agave nectar.

Keywords: Thai chickpea salad, vegan salad, protein-packed salad, no-cook salad, healthy lunch, crunchy salad, tahini dressing, gluten-free option