Name: Crunchy Thai Chickpea Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Thai
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 tbsp chopped green onions; 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; 1 tbsp chopped peanuts; 1 tbsp fresh cilantro, chopped; ½ tsp sesame seeds

Jump to Recipe

Introduction

This Crunchy Thai Chickpea Salad is a vibrant and refreshing dish perfect for a light meal or side. Packed with fresh veggies and a tangy, spicy dressing, it delivers satisfying crunch and bold flavors in every bite.

A large white bowl filled with a colorful layered salad sits on a white marbled surface. The bottom layer contains shredded purple cabbage, topped with roasted cubed sweet potatoes in bright orange. Over this are scattered corn kernels and slices of red bell pepper. Chopped green herbs add a fresh green contrast sprinkled on top. There is a wooden spoon dipped into the salad, resting on the right edge of the bowl. A lime cut in half is nearby on the surface, adding a fresh feel. photo taken with an iphone --ar 4:5 --v 7

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 tbsp chopped green onions
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
1 tbsp chopped peanuts (for garnish)
1 tbsp fresh cilantro, chopped (for garnish)
½ tsp sesame seeds (for garnish)

Instructions

Step 1: Drain and rinse the chickpeas thoroughly in a colander and set aside.
Step 2: In a large bowl, combine the chickpeas, shredded carrots, diced red bell pepper, thinly sliced red cabbage, and chopped green onions. Stir gently to mix.
Step 3: In a smaller bowl, whisk together tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and minced garlic until smooth.
Step 4: Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.
Step 5: Chop the peanuts and fresh cilantro, and measure out the sesame seeds for garnish.
Step 6: Transfer the salad to a serving dish and sprinkle the chopped peanuts, cilantro, and sesame seeds on top.
Step 7: Serve immediately to enjoy the fresh crunch and bold flavors.

Tips & Variations

For extra protein, add grilled chicken or tofu cubes.
Swap tahini for peanut butter to deepen the nutty flavor.
Adjust red pepper flakes to control the heat level.
Use fresh lime juice for the brightest citrus notes.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The vegetables may soften over time, so it’s best enjoyed fresh. Keep the garnish separate and add just before serving to maintain crunch. Reheat is not recommended as this salad is best served cold or at room temperature.

How to Serve

A white bowl holds a colorful salad made of layers including bright purple cabbage strips, orange shredded carrots, light beige chickpeas, and red bell pepper chunks. Fresh green herbs and sliced green onions add vibrant green touches on top. The salad is drizzled with a creamy yellow-orange dressing, some of which is also on the edge of the bowl. A gold spoon is placed inside the bowl, resting among the veggies. The bowl sits on a white marbled surface partly covered with a white and black-striped cloth, and a small white bowl with more green herbs is nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook dried chickpeas until tender before using. This will take longer but offers a fresher texture.

Is this salad suitable for a vegan diet?

Absolutely. Just make sure to use a vegan-friendly sweetener instead of honey, such as maple syrup, to keep it fully vegan.