A vibrant and crunchy Thai Chickpea Salad packed with fresh vegetables and a tangy, creamy tahini dressing. This protein-rich salad combines chickpeas, shredded carrots, red bell pepper, red cabbage, and green onions, all tossed in a flavorful dressing with a hint of spice and garnished with chopped peanuts, cilantro, and sesame seeds. Perfect as a refreshing meal or side dish.
Total Time:15 minutes
Yield:4 servings
Ingredients
Salad
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
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 Chickpeas: Drain and rinse the chickpeas thoroughly in a colander to remove any excess liquid while you prep the other ingredients.
Combine Salad Ingredients: In a large mixing bowl, add the chickpeas, shredded carrots, diced red bell pepper, thinly sliced red cabbage, and chopped green onions. Gently stir to evenly mix all the components together.
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.
Dress the Salad: Pour the prepared dressing over the salad mixture. Using a spatula or large spoon, toss gently to coat all ingredients evenly with the flavorful dressing.
Add Garnishes: Transfer the salad to a serving dish. Sprinkle the chopped peanuts, fresh cilantro, and sesame seeds evenly over the top for added crunch and flavor.
Serve: Serve the salad immediately as a refreshing, protein-packed meal or side dish and enjoy every crunchy bite.
Notes
For a vegan version, substitute honey with maple syrup or agave nectar.
Use fresh lime juice for the best flavor in the dressing.
To enhance crunch, lightly toast the chopped peanuts before garnishing.
If you want a spicier salad, increase the red pepper flakes to 1 teaspoon.
The salad can be prepared ahead but is best served fresh to maintain the crisp texture.
