Crunchy Thai Chickpea Salad – A Fresh, Protein-Packed Vegan Meal Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Prepare the Garnishes: Chop the peanuts and fresh cilantro finely. Measure out the sesame seeds, preparing them for a final flavorful touch.
- 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
