Thai Chickpea Salad with Peanut Dressing
User Reviews
5
-
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
Description
This salad integrates finely chopped and shredded vegetables alongside chickpeas, providing a mix of textures and colors. Romaine lettuce adds crunch, while shredded cabbage and carrots offer sweetness and body. The diced red bell pepper and jalapeño contribute fresh, sharp notes with a hint of heat, balanced by green onions and cilantro’s herbal brightness.
The peanut dressing brings together creamy peanut butter with orange juice (or lime), soy sauce, maple syrup, rice vinegar, sesame oil, fresh ginger, garlic, and optional cayenne pepper for mild heat. Whisked together with warm water to thin, the dressing coats the salad evenly, giving it a savory, tangy, and slightly sweet flavor profile.
This salad is suitable for meal prep by keeping dressing separate until serving, with freshness maintained for several days. Tossing the salad and dressing ahead of time produces a marinated effect and deeper flavor over 2 to 3 days. Chopped peanuts or cashews on top add crunchy texture and nutty aroma, complementing the creamy dressing and crisp vegetables.
Ingredients
- 1 chickpeas drained and rinsed, 15 ounce can
- 3 cups romaine lettuce
- 2 cups red cabbage shredded
- 1 cup carrot shredded
- 1 red bell pepper diced
- 1 jalapeño , seeded and finely diced
- ¼ cup green onion chopped or sliced
- 1/4-1/2 cup cilantro fresh, chopped
- ¼ cup peanuts for topping, chopped, roasted, or cashews
PEANUT DRESSING
- ¼ cup peanut butter natural creamy
- ½ orange , juiced (lime juice works too)
- 2.5 TBSP soy sauce low sodium, gluten-free
- 1 TBSP pure maple syrup or honey
- 1 TBSP rice vinegar (seasoned or regular)
- 1 TBSP sesame oil or avocado oil
- 1 tsp ginger fresh grated
- 1 clove garlic , finely minced
- ¼ tsp cayenne pepper for optional spice/heat
- 2 TBSP water to thin dressing, warm
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
- Store salad and dressing separately in the refrigerator for up to 3 to 4 days; bring dressing to room temperature before serving and toss together.
- For marinated flavor, toss salad and dressing together and store for 2 to 3 days, allowing flavors to deepen.
- Chopped peanuts or cashews provide texture and a nutty finish as topping.
- Using kitchen scissors can simplify chopping herbs like cilantro and green onion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 22g | 7% |
| Protein | 9g | 18% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
