5 from 48 votes
Thai Chickpea Salad with Peanut Dressing
Thai Chickpea Salad with Peanut Dressing is a colorful combination of crisp romaine lettuce, shredded red cabbage and carrots, red bell pepper, jalapeño, green onion, and fresh cilantro mixed with chickpeas for protein. The peanut dressing, made from creamy peanut butter, citrus juice, soy sauce, maple syrup, rice vinegar, and spices, adds a tangy, nutty, and mildly spicy note. Topped with chopped nuts, it offers a refreshing, crunchy, and vibrant salad with a balance of textures and flavors.
Prep Time
25 mins
Total Time
25 mins
Servings:
4
servings
Calories:
246 kcal
Course:
Salad
Cuisine:
Thai, Vegetarian
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 246
% 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.