Description
Experience a burst of flavor with this Crunchy Thai Chickpea Salad. Packed with vibrant vegetables and protein-rich chickpeas, this refreshing dish is perfect for lunch, dinner, or as a crowd-pleasing side. The tangy dressing, featuring peanut butter and lime juice, ties everything together while offering a delightful balance of sweetness and spice. Whether you’re dining solo or entertaining guests, this salad is sure to impress!
Ingredients
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 medium red bell pepper, chopped
- 2 medium carrots, julienned or grated
- 1 medium cucumber, thinly sliced
- ¼ cup fresh cilantro, chopped
- 3 tbsp natural peanut butter
- 2 tbsp fresh lime juice
- 1 tbsp toasted sesame oil
- 1 tbsp low-sodium soy sauce
- 1 tbsp honey
Instructions
- 1. Prepare the Vegetables: Wash and chop the red bell pepper into small pieces, julienne or grate the carrots, and slice the cucumber. Combine in a large mixing bowl.
- 2. Rinse the Chickpeas: Drain and rinse chickpeas under cold water until no foam remains. Add to the vegetable mixture.
- 3. Make the Dressing: In a separate bowl, whisk together peanut butter, sesame oil, soy sauce, honey, and lime juice until smooth.
- 4. Combine Ingredients: Pour dressing over the vegetable mixture and toss gently until well coated. Adjust lime juice for desired zestiness.
- 5. Garnish: Sprinkle chopped cilantro on top before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: - Make Ahead: Prepare the salad ahead but keep the dressing separate until serving for optimal freshness. - Customize Your Veggies: Feel free to swap or add seasonal vegetables based on your preferences. - Storage Tips: Store leftovers in an airtight container in the fridge for up to three days; add extra dressing before serving.