Description
Enjoy a refreshing and vibrant Crunchy Thai Chickpea Salad packed with textures and flavors.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup shredded carrots
- ½ cup diced red bell pepper
- ¼ cup thinly sliced red cabbage
- 2 tablespoons chopped green onions
- For the Dressing:
- 2 tablespoons tahini
- 1 tablespoon soy sauce (or tamari)
- 1 tablespoon lime juice
- 1 teaspoon honey (or maple syrup for vegan)
- ½ teaspoon sesame oil
- ½ teaspoon red pepper flakes (adjust to taste)
- 1 garlic clove, minced
- For Garnish:
- 1 tablespoon chopped peanuts
- 1 tablespoon chopped fresh cilantro
- ½ teaspoon sesame seeds
Instructions
- Prep the Veggies: Drain and rinse the chickpeas under cold water, then place them in a mixing bowl with the other vegetables.
- Make the Dressing: Whisk together tahini, soy sauce, lime juice, honey, sesame oil, red pepper flakes, and minced garlic.
- Toss the Salad: Pour the dressing over the veggies and gently toss until coated.
- Garnish and Serve: Top with peanuts, cilantro, and sesame seeds before serving.
Notes
Perfect for meal prep and can be stored in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salads
Nutrition
- Calories: 300 kcal
- Sodium: 300 mg
- Protein: 10 g