Description
This vibrant Thai-inspired salad features crunchy chickpeas, colorful veggies, and a creamy peanut-lime dressing for a tangy, slightly sweet, and refreshing dish.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- ½ cucumber, julienned
- ¼ cup chopped green onions
- ¼ cup chopped cilantro
- ¼ cup roasted peanuts or cashews
- 3 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon honey or maple syrup
- 1 teaspoon grated ginger
- 1 small garlic clove, minced
- 1 to 2 tablespoons warm water (to thin)
- ½ teaspoon chili paste or sriracha (optional)
Instructions
- Heat 1 teaspoon oil in a skillet over medium heat.
- Add chickpeas and sprinkle with salt, cooking 6 to 8 minutes, shaking the pan until chickpeas are golden and crunchy. Let cool.
- Prepare vegetables by shredding cabbage and carrots, thinly slicing bell pepper, julienning cucumber, and chopping green onions and cilantro.
- Whisk together peanut butter, soy sauce, lime juice, honey, grated ginger, minced garlic, warm water, and chili paste until smooth.
- In a large bowl, combine cooled chickpeas and prepared vegetables.
- Pour dressing over the salad and toss gently to coat.
- Top salad with roasted peanuts or cashews.
- Serve chilled or at room temperature.
Notes
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg