Description
This crunchy Thai chickpea salad combines vibrant fresh vegetables with a zesty tahini-soy dressing, offering a refreshing and protein-packed meal or side dish. Perfectly balanced with a touch of spice and garnished for extra texture and flavor, this no-cook salad is quick to prepare and full of satisfying crunch.
Ingredients
Scale
Main Salad Ingredients
- 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 Ingredients
- 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
- Drain and Rinse Chickpeas: Start by draining the canned chickpeas in a colander and rinse them under cold water. Allow them to drain thoroughly while you prepare the other ingredients to ensure no excess water dilutes the salad.
- Mix Main Salad Ingredients: In a large mixing bowl, combine the chickpeas, shredded carrots, diced red bell pepper, thinly sliced red cabbage, and chopped green onions. Gently stir to evenly distribute all the vegetables.
- Prepare the Dressing: In a smaller bowl, whisk together the tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and minced garlic until you achieve a smooth, cohesive dressing.
- Toss Salad with Dressing: Pour the tahini dressing over the salad mixture. Using a spatula or large spoon, toss gently to ensure every ingredient is well coated with the flavorful dressing.
- Prepare Garnishes: Chop the peanuts and fresh cilantro, and measure out the sesame seeds to be ready for the final touch on the salad.
- Assemble and Garnish: Transfer the tossed salad to your serving dish. Sprinkle the chopped peanuts, fresh cilantro, and sesame seeds evenly over the top for added crunch and aroma.
- Serve and Enjoy: Serve the salad immediately for the best crisp texture. This salad makes a delicious light meal or a nutritious side dish that’s bursting with Thai-inspired flavors.
Notes
- Make sure to drain and rinse the chickpeas well to avoid any canned taste and excess moisture.
- You can substitute honey with maple syrup to make the recipe vegan-friendly.
- Adjust red pepper flakes to your preferred spice level for more or less heat.
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day.
- For extra protein, consider adding grilled tofu or shredded chicken if not vegetarian.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Keywords: Thai chickpea salad, crunchy chickpea salad, tahini salad dressing, vegetarian Thai salad, quick no cook salad, healthy chickpea recipe
