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Thai Chickpea Salad with Peanut Dressing Recipe

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3.8 from 6 reviews

A vibrant and flavorful Thai Chickpea Salad with crunchy vegetables and a creamy peanut dressing. This refreshing salad combines protein-packed chickpeas, shredded romaine, cabbage, and carrots with a tangy, slightly spicy peanut dressing, making it perfect for a quick, healthy lunch or light dinner.

Ingredients

Salad Ingredients

  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 3 cups romaine lettuce, finely chopped or shredded
  • 2 cups shredded red cabbage
  • 1 cup shredded carrots, chopped if pre-shredded
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and finely diced
  • 1/4 cup chopped or sliced green onion
  • 1/4 – 1/2 cup fresh chopped cilantro
  • 1/4 cup chopped roasted peanuts or cashews (for topping)

Peanut Dressing Ingredients

  • 1/4 cup natural creamy peanut butter
  • 1/2 orange, juiced (lime juice can be substituted)
  • 2.5 tablespoons low sodium gluten-free soy sauce
  • 1 tablespoon pure maple syrup (or honey)
  • 1 tablespoon rice vinegar (seasoned or regular)
  • 1 tablespoon sesame oil (or avocado oil)
  • 1 teaspoon fresh grated ginger
  • 1 clove garlic, finely minced
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 2 tablespoons warm water (to thin dressing)

Instructions

  1. Prepare the Vegetables: Finely chop or shred the romaine lettuce and red cabbage. If using pre-shredded carrots, chop them slightly to distribute evenly. Dice the red bell pepper and jalapeño, making sure to remove seeds and stems. Chop the cilantro and green onion using your preferred method, such as kitchen scissors. Combine all the veggies along with drained chickpeas in a large bowl and set aside.
  2. Make the Peanut Dressing: In a small bowl, whisk together the natural creamy peanut butter, low sodium gluten-free soy sauce, fresh orange juice (or lime juice), pure maple syrup or honey, rice vinegar, sesame oil, freshly grated ginger, minced garlic, cayenne pepper, and warm water. Whisk until smooth and well combined, adjusting water to reach a pourable consistency.
  3. Toss and Serve: Drizzle the peanut dressing over the vegetable and chickpea mixture. Toss everything thoroughly to ensure the salad is evenly coated with the dressing. Sprinkle the chopped roasted peanuts or cashews on top for added crunch. Serve immediately and enjoy!

Notes

  • For a spicier salad, leave some seeds in the jalapeño or increase the cayenne pepper.
  • Lime juice can be used instead of orange juice for a tangier dressing.
  • Use gluten-free soy sauce to keep the salad gluten-free.
  • The salad is best served fresh but can be refrigerated for up to 1 day; toss before serving to redistribute dressing.
  • Feel free to substitute roasted peanuts with cashews or almonds based on preference.

Find it online: https://yumntasty.com/thai-chickpea-salad-with-peanut-dressing-recipe/