Crunchy Thai Chickpea Salad with Peanut Sauce Recipe
This Crunchy Thai Chickpea Salad with Peanut Sauce Recipe is a simple, fresh, and tasty lunch option.
Equipment
- mixing bowls
Ingredients
Chickpea Salad
- 2 14-ounce cans chickpeas
- 2 medium carrots shredded
- 3 cups red cabbage shredded
- 1 medium bell pepper yellow
- 2 medium green onions sliced
- ½ cup fresh cilantro chopped
- ½ cup peanuts chopped
Peanut Sauce Dressing
- ½ cup peanut butter
- 1 tablespoon seasoned rice wine vinegar
- 1 teaspoon soy sauce or gluten free tamari
- 1 teaspoon toasted sesame oil
- 1 lime juiced (about 1 tablespoon)
- ¼ cup water or more for a thinner sauce
Instructions
Preparation
- Open the cans of cooked chickpeas, and rinse under cold water in a strainer. Drain chickpeas and add to a large bowl. To the chickpeas, add the chopped carrot, red cabbage, bell pepper, green onions, and cilantro.
- Mix all the dressing ingredients to a mixing bowl (or a mason jar with an airtight lid) and stir or shake well for 2-3 minutes until the dressing turns creamy. If your dressing is too thick, add an additional tablespoon of water at a time until it reaches desired creaminess.
- Pour the creamy peanut dressing over the salad.
- Mix the salad until well combined, each bite should be coated in the creamy dressing.
- Top the finished salad with roasted peanuts, and extra cilantro or green onions to garnish. Serve room temperature or refrigerate and serve cold.
Notes
For a nut-free version, use sunflower seeds and sunflower seed butter. Ensure gluten-free options like tamari are used for the soy sauce alternative.
Nutrition
Serving: 1servingCalories: 285kcalCarbohydrates: 18gProtein: 11gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gSodium: 217mgPotassium: 551mgFiber: 6gSugar: 7gVitamin A: 5580IUVitamin C: 68mgCalcium: 72mgIron: 2mg
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