Thai Chickpea Salad with Peanut Dressing

Name: Thai Chickpea Salad with Peanut Dressing
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can chickpeas; 3 cups romaine lettuce; 2 cups shredded red cabbage; 1 cup shredded carrots; 1 red bell pepper; 1 Jalapeño; ¼ cup chopped/sliced green onion; 1/4-1/2 cup fresh chopped cilantro; ¼ cup chopped roasted peanuts or cashews; ¼ cup natural creamy peanut butter; ½ orange; 2.5 TBSP low sodium gluten-free soy sauce; 1 TBSP pure maple syrup; 1 TBSP rice vinegar; 1 TBSP sesame oil; 1 tsp fresh grated ginger; 1 clove garlic; ¼ tsp cayenne pepper; 2 TBSP warm water

User Reviews

5.0

48 reviews

Excellent

Prep Time
25 mins
Total Time
25 mins
Servings
4 servings
Calories
246 kcal
Course
Salad
Cuisine
Thai, Vegetarian

Thai Chickpea Salad with Peanut Dressing

Reese Morris

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This crunchy chopped Thai Chickpea Salad is loaded with colorful veggies and tossed in a flavorful peanut dressing! Recipe yields 4-6 side salads.

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Ingredients

Servings

1 (15 ounce) can chickpeas , drained and rinsed
3 cups romaine lettuce
2 cups shredded red cabbage
1 cup shredded carrots
1 red bell pepper , diced
1 Jalapeño , seeded and finely diced
¼ cup chopped/sliced green onion
1/4-1/2 cup fresh chopped cilantro
¼ cup chopped roasted peanuts or cashews for topping

PEANUT DRESSING

¼ cup natural creamy peanut butter
½ orange , juiced (lime juice works too)
2.5 TBSP low sodium gluten-free soy sauce
1 TBSP pure maple syrup or honey
1 TBSP rice vinegar (seasoned or regular)
1 TBSP sesame oil or avocado oil
1 tsp fresh grated ginger
1 clove garlic , finely minced
¼ tsp cayenne pepper for optional spice/heat
2 TBSP warm water to thin dressing

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Instructions

Let's get chopping! Finely chopped veggies are key for getting a little bit of everything in one bite. Finely chop or shred lettuce. Shred or thinly slice cabbage. For pre-shredded carrots, I like to chop these up a bit to spread them more evenly in the salad. Finely dice bell pepper and jalapeño, removing seeds and stems. Chop cilantro and green onion via preferred method. (I like to use kitchen scissors) Combine veggies and set aside.
For the dressing, add peanut butter, soy sauce, orange juice, syrup/honey, rice vinegar, sesame oil, ginger, garlic, cayenne and water to to a small bowl and whisk well.
Drizzle dressing over the salad and toss to combine. Top with chopped nuts and dive in!

Notes

If you're meal prepping, feel free to store the salad and dressing in separate containers in the fridge, bring dressing back to room temperature, then combine before serving. Easy peasy! Both should stay fresh for 3-4 days. If you'd like a marinated chopped salad vibe, you can even store the two tossed together. The flavors will amplify and the dressed salad can be enjoyed for 2-3 days.
See blog post for more tasty dressing options for this salad!
Nutrition Facts below are estimated for salad and dressing using an online recipe nutrition calculator. Adjust as needed based on swaps/extras and enjoy!