Crunchy Thai Chickpea Salad (Printable)
Protein-packed Thai chickpea toss with crunchy veggies and creamy peanut dressing.
# What You'll Need:
→ Salad
01 - 2 cups canned chickpeas, drained and rinsed
02 - 1 red bell pepper, diced
03 - 1 cup shredded purple cabbage
04 - 1 cup shredded carrots
05 - 1/2 cup cucumber, diced
06 - 1/4 cup fresh cilantro, chopped
07 - 1/4 cup roasted unsalted peanuts, roughly chopped
08 - 2 green onions, thinly sliced
→ Peanut Dressing
09 - 3 tbsp natural creamy peanut butter
10 - 1 1/2 tbsp tamari soy sauce
11 - 1 tbsp fresh lime juice
12 - 2 tsp maple syrup
13 - 1 tsp toasted sesame oil
14 - 1 tsp fresh ginger, grated
15 - 1 clove garlic, minced
16 - 2-3 tbsp water, as needed for consistency
# How to Make It:
01 - In a large mixing bowl, combine the drained chickpeas, diced red bell pepper, shredded purple cabbage, shredded carrots, diced cucumber, chopped cilantro, roughly chopped peanuts, and thinly sliced green onions.
02 - In a small bowl, whisk together the creamy peanut butter, tamari, fresh lime juice, maple syrup, sesame oil, grated ginger, and minced garlic. Add water one tablespoon at a time, whisking continuously, until the dressing reaches a smooth, pourable consistency.
03 - Pour the dressing over the salad ingredients and toss thoroughly until all components are evenly coated.
04 - Taste and adjust seasoning as desired. Serve immediately at room temperature, or refrigerate for up to 24 hours to allow the flavors to develop further.
# Expert Suggestions:
01 -
- The dressing comes together in about sixty seconds and tastes like something you would pay fourteen dollars for at a lunch spot.
- Every single ingredient is available at any grocery store, no specialty shopping required.
- It keeps surprisingly well in the fridge, making it the rare salad that actually gets better overnight.
02 -
- Do not skip draining and rinsing the chickpeas thoroughly, the liquid in the can will make the dressing taste metallic and throw off the entire balance.
- Adding the water gradually to the dressing is critical because peanut butter brands vary wildly in thickness and one extra tablespoon can turn a luscious sauce into a watery mess.
03 -
- Grate the ginger directly over the dressing bowl so none of the juices escape, and freeze your ginger root beforehand for easier grating and less waste.
- Taste the peanut butter alone before making the dressing, because a heavily salted or sweetened brand will change the seasoning balance in ways you cannot fix later.