This Crunchy Thai Chickpea Salad is a fresh, protein-packed dish with vibrant veggies, a creamy tahini-based dressing, and a satisfying crunch from peanuts and sesame seeds. It’s quick to make, full of bold flavors, and perfect for a light meal or side dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Veggies & Chickpeas:
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
Directions
In a bowl, combine chickpeas, carrots, bell pepper, red cabbage, and green onions.
In a separate bowl, whisk together tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and minced garlic to make the dressing.
Pour the dressing over the salad and toss to coat evenly.
Garnish with chopped peanuts, cilantro, and sesame seeds.
Serve and enjoy!
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Servings: 2 servings
Calories: 250 kcal per serving
Variations
Make it spicy – Add extra red pepper flakes or a drizzle of sriracha for more heat.
Add more crunch – Toss in extra peanuts or toasted cashews for an even heartier texture.
Boost the protein – Mix in grilled tofu, tempeh, or even shredded chicken for a higher-protein meal.
Switch up the dressing – Try almond butter instead of tahini or add a splash of rice vinegar for extra tang.
Use different veggies – Swap in cucumbers, snap peas, or shredded Brussels sprouts for variety.
Storage/Reheating
This salad is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 2 days. If making ahead, I like to keep the dressing separate and toss it in just before serving to maintain the crunch. This salad is not ideal for freezing.
FAQs
How can I make this salad gluten-free?
To keep it gluten-free, I use tamari instead of soy sauce. Everything else in the recipe is naturally gluten-free.
Can I use dried chickpeas instead of canned?
Yes! I cook dried chickpeas in advance and let them cool before using them in the salad. About ½ cup of dried chickpeas yields the right amount once cooked.
What can I substitute for tahini?
If I don’t have tahini, I use almond butter, cashew butter, or even peanut butter for a similar creamy texture.
How do I make this salad ahead of time?
I chop all the veggies and store them separately, keeping the dressing in a small container. When ready to eat, I toss everything together for maximum freshness.
Can I serve this salad warm?
Yes! I sauté the chickpeas in a little sesame oil before adding them to the salad for a slightly warm variation.
Conclusion
This Crunchy Thai Chickpea Salad is an easy, nutritious meal packed with protein and fresh flavors. Whether eaten as a light lunch or a side dish, it’s a quick, satisfying option that’s perfect for meal prep. With its creamy, tangy dressing and crunchy toppings, every bite is delicious.
Recipe:
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Crunchy Thai Chickpea Salad
This Crunchy Thai Chickpea Salad is a quick, protein-packed dish with fresh veggies, a creamy tahini dressing, and crunchy toppings like peanuts and sesame seeds. Ready in just 10 minutes, it’s a flavorful and healthy meal or side dish with bold Thai-inspired flavors.
- Total Time: 10 minutes
- Yield: 2 servings
Ingredients
Veggies & Chickpeas:
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 (or tamari for gluten-free)
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
- In a large bowl, combine chickpeas, carrots, bell pepper, red cabbage, and green onions.
- In a small bowl, whisk together tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and minced garlic to make the dressing.
- Pour the dressing over the salad and toss until evenly coated.
- Garnish with chopped peanuts, cilantro, and sesame seeds.
- Serve immediately and enjoy!
Notes
For extra heat, add more red pepper flakes or a drizzle of sriracha.
Swap tahini for almond butter or peanut butter for a different twist.
Store in an airtight container for up to 2 days, keeping the dressing separate until serving.
Add grilled tofu, tempeh, or chicken for more protein.
- Prep Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 2 servings
- Calories: 250 kcal
