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Crunchy Thai Chickpea Salad – A Fresh, Protein-Packed Vegan Meal Recipe

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A vibrant and crunchy Thai Chickpea Salad packed with fresh vegetables and a tangy, spicy tahini dressing. This vegan, protein-rich salad is perfect for a light meal or a flavorful side dish, offering a delightful combination of textures and bold Thai-inspired flavors.

Ingredients

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 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

Instructions

  1. Prepare Chickpeas: Drain and rinse the chickpeas thoroughly in a colander, allowing excess water to drain out completely to avoid sogginess in the salad.
  2. Combine Vegetables: In a large mixing bowl, add the drained chickpeas, shredded carrots, diced red bell pepper, thinly sliced red cabbage, and chopped green onions. Stir gently to mix the ingredients evenly without mashing the chickpeas.
  3. Make the Dressing: In a smaller bowl, whisk together the tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and minced garlic until the dressing is smooth and well combined.
  4. Toss Salad with Dressing: Pour the dressing over the salad mixture. Using a spatula or large spoon, toss gently and thoroughly to coat all the ingredients with the flavorful dressing evenly.
  5. Prepare Garnishes: Chop the peanuts and fresh cilantro finely, and measure out the sesame seeds to be used as garnishes.
  6. Serve: Transfer the dressed salad to a serving dish. Sprinkle the chopped peanuts, fresh cilantro, and sesame seeds on top for added crunch and aroma. Serve immediately to enjoy the fresh textures and bold flavors.

Notes

  • For a nut-free version, omit peanuts and use sunflower seeds or pumpkin seeds as garnish.
  • This salad can be prepared in advance but add garnishes just before serving to maintain crunchiness.
  • If you prefer extra heat, increase red pepper flakes to taste.
  • Use gluten-free soy sauce to make the dish gluten-free.
  • To make it fully vegan, substitute honey with maple syrup or agave nectar.

Find it online: https://crispcharm.com/crunchy-thai-chickpea-salad-a-fresh-protein-packed-vegan-meal-recipe/