Description
A vibrant and crunchy Thai Chickpea Salad featuring protein-packed chickpeas, fresh vegetables, and a tangy tahini-lime dressing with a hint of spice. Perfect for a quick, nutritious, and flavorful meal or side dish.
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 tablespoons chopped green onions
Dressing Ingredients
- 2 tablespoons tahini
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon honey (or maple syrup for a vegan option)
- ½ teaspoon red pepper flakes
- ½ teaspoon sesame oil
- 1 clove garlic, minced
Toppings
- 1 tablespoon chopped peanuts
- 1 tablespoon fresh cilantro, chopped
- ½ teaspoon sesame seeds
Instructions
- Prepare Chickpeas: Drain and rinse the chickpeas thoroughly under cold water to remove the canned taste and excess sodium.
- Prep Vegetables: Dice the red bell pepper, shred the carrots, thinly slice the red cabbage and chop the green onions for fresh and crunchy salad components.
- Make Dressing: In a small bowl, whisk together tahini, soy sauce, lime juice, honey or maple syrup, red pepper flakes, sesame oil, and minced garlic until the mixture is smooth and creamy.
- Adjust Dressing Consistency: If the dressing is too thick, gradually add 1 to 2 teaspoons of water and whisk until it reaches your desired pourable consistency.
- Combine Salad Ingredients: In a large bowl, combine the chickpeas with the prepared carrots, bell pepper, cabbage, and green onions, ensuring an even mix of veggies and legumes.
- Toss with Dressing: Pour the tahini dressing over the salad ingredients and toss gently but thoroughly to coat every ingredient evenly with flavorful dressing.
- Add Toppings: Sprinkle chopped peanuts, fresh cilantro, and sesame seeds over the top to add texture, freshness, and a final nutty flavor.
- Serve: Enjoy the salad immediately for maximum crunch, or allow it to rest for about 10 minutes to let the flavors meld and deepen.
Notes
- This salad is naturally gluten-free but use gluten-free soy sauce to ensure gluten-free compliance.
- For a vegan version, substitute honey with maple syrup.
- Adjust red pepper flakes to your desired spice level or omit if you prefer no heat.
- Serve as a light main dish or a refreshing side salad alongside grilled meals.
- Can be refrigerated for up to 1 day, but salad is best enjoyed fresh for optimal texture.
