Description
A vibrant and crunchy Thai chickpea salad featuring a zesty tahini-soy dressing, fresh vegetables, and a nutty crunch from peanuts and sesame seeds. This easy, no-cook salad offers a perfect balance of sweet, tangy, and spicy flavors in just 10 minutes, ideal for a healthy and satisfying meal or side dish.
Ingredients
Scale
Salad
- 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 tablespoons chopped green onions
Dressing
- 2 tablespoons tahini
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon honey (or maple syrup for a vegan option)
- ½ teaspoon red pepper flakes
- ½ teaspoon sesame oil
- 1 clove garlic, minced
Toppings
- 1 tablespoon chopped peanuts
- 1 tablespoon fresh cilantro, chopped
- ½ teaspoon sesame seeds
Instructions
- Prepare the chickpeas: Drain and rinse the chickpeas thoroughly under cold water to remove any canning liquid and reduce sodium content.
- Prepare the vegetables: Dice the red bell pepper, shred the carrots, thinly slice the red cabbage, and chop the green onions for fresh and crunchy components in the salad.
- Make the dressing: In a small bowl, whisk together tahini, soy sauce, lime juice, honey or maple syrup, red pepper flakes, sesame oil, and minced garlic until smooth and creamy.
- Adjust consistency: If the dressing is too thick, add 1-2 teaspoons of water gradually to reach your desired consistency for easy tossing.
- Combine salad ingredients: In a large bowl, add the chickpeas, shredded carrots, diced bell pepper, sliced cabbage, and green onions, mixing them evenly.
- Dress the salad: Pour the prepared dressing over the salad and toss gently but thoroughly to coat all ingredients evenly with the flavorful dressing.
- Add toppings: Sprinkle the chopped peanuts, fresh cilantro, and sesame seeds on top to add extra texture and flavor.
- Serve: Enjoy immediately to maintain the crunchy texture, or let the salad sit for about 10 minutes to allow the flavors to meld and deepen.
Notes
- Use maple syrup instead of honey for a vegan-friendly option.
- If you prefer less spice, reduce or omit the red pepper flakes.
- For added protein, consider adding grilled chicken or tofu.
- This salad is best eaten fresh but can be refrigerated for up to 1 day; toss before serving.
- To enhance crunch, toast the peanuts and sesame seeds lightly before adding.
