CRUNCHY THAI CHICKPEA SALAD RECIPE
A fresh and crunchy Thai-inspired chickpea salad loaded with crisp veggies and tossed in a creamy peanut dressing. Quick to make and perfect for lunch or meal prep.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
Ingredients
• 1 can chickpeas, rinsed
• 2 cups red cabbage, sliced
• 1 cup shredded carrots
• 1 cucumber, chopped
• 1/4 cup cilantro or mint
• 1/4 cup peanuts or cashews
• Dressing: 1/4 cup peanut butter, 2 tbsp soy sauce, 1 tbsp honey, 1 lime, 1 garlic clove, 1 tsp ginger, 1 tsp sesame oil
Instructions
-
Roast chickpeas at 400°F for 20 minutes or use straight from the can.
-
Chop vegetables and herbs.
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Whisk dressing ingredients until smooth.
-
Toss chickpeas and veggies with dressing.
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Top with nuts and serve.
Notes
• Add warm water to thin dressing.
• Swap peanut butter for sunflower seed butter if nut-free.
Nutrition
- Calories: 310
- Fat: 16g
- Carbohydrates: 32g
- Protein: 11g