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Thai Chickpea Salad with Crunchy Veggies and Creamy Peanut Dressing

A bright and flavorful salad combining fresh vegetables and hearty chickpeas, perfect as a side dish or light meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Thai, Vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 can chickpeas, drained and rinsed Make sure to rinse thoroughly to remove excess sodium.
  • 1 piece red bell pepper, chopped
  • 1 piece cucumber, chopped
  • 1 piece carrot, grated
  • 1 cup shredded cabbage
  • 1/2 cup green onions, sliced
  • 1/4 cup cilantro, chopped
Dressing Ingredients
  • 1/4 cup peanut butter Can substitute with sunflower seed butter or tahini for nut allergy.
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice Adjust to taste preference.
  • 1 teaspoon curry powder
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large bowl, combine the chickpeas, red bell pepper, cucumber, carrot, cabbage, green onions, and cilantro.
  2. In a separate small bowl, whisk together the peanut butter, soy sauce, lime juice, curry powder, salt, and pepper until smooth.
  3. Pour the dressing over the salad and toss to combine.
  4. Serve immediately or refrigerate for later.

Notes

This salad can be served alone as a light lunch or dinner. For an extra touch, sprinkle some crushed peanuts on top for added crunch. If using leftovers, store in an airtight container for 2-3 days but consider keeping the dressing separate to avoid sogginess.