Thai Salad with Chickpea Carrot Crumble & Garlic Soy Dressing
User Reviews
5
Thai Salad with Chickpea Carrot Crumble & Garlic Soy Dressing
Description
Thai Salad with Chickpea Carrot Crumble & Garlic Soy Dressing features a vibrant mix of lettuce, cucumbers, carrots, red bell pepper, cilantro, and optional Thai basil and apple, enhanced by a crumbly base made from chickpeas, carrots, peanuts or cashews, and ginger. The crumble is seasoned with salt, pepper, garlic powder, cayenne, and can be varied with red curry paste, lemongrass, or lime zest for added complexity.
The garlic soy dressing blends garlic, soy sauce, rice vinegar, sugar, and optional sesame oil to provide a savory and slightly sweet complement to the crunchy and fresh salad components. The combination offers a pleasing contrast between fresh vegetable crispness and the textured nutty crumble, balanced with the tangy dressing.
Preparation involves pulsing crumble ingredients to a coarse texture, chopping salad ingredients, mixing the dressing, and tossing all components together to serve. The salad suits options as a refreshing starter or a light meal itself, with customization through nuts, bean sprouts, or toasting the crumble mixture for a different texture.
Ingredients
Chickpea Carrot Crumble:
- 1 inch ginger chopped
- 1/4 cup peanuts or lightly roasted cashews
- 1 cup chickpeas cooked
- 1 carrot or 6-7 baby carrots, large
- salt 1/4 tsp or more depends on if the chickpeas were salted, to taste
- 1/3 tsp cayenne pepper or more
- black pepper a very generous dash
- 1/2 tsp garlic powder or more
Garlic Soy Dressing:
- 2 cloves garlic minced
- 2 tbsp soy sauce
- 2 tbsp water
- 1/2 tsp garlic powder
- 2 tsp rice vinegar or more
- 1 Tbsp sugar or other sweetener
- 1/4 tsp sesame oil optional, toasted
For the salad:
- lettuce crunchy or baby greens
- 1 carrot thinly sliced, large
- cucumber sliced
- 1/2 red bell pepper chopped
- 1/2 cup cilantro chopped
- Thai basil optional, sliced
- apple optional, chopped or sliced or pear
Instructions
- Make the chickpea crumble: Pulse the nuts and ginger to break into coarse even mixture, and then add everything else and pulse until crumbly. Taste and adjust salt and spice. You can also add some red curry paste or lemongrass or lime zest into the crumble and mix in..
- Chop the salad ingredients.
- Make the dressing: Mix everything under dressing. Taste and adjust to preference.
- Assemble the salad: Toss the lettuce or greens, cucumbers, carrots, apple, cilantro, basil, a good pinch of salt and pepper. Add in the chickpea carrot crumble. Dress liberally with dressing, toss and serve.
Notes
- Adding roasted nuts or bean sprouts can enhance the salad's texture and flavor.
- Incorporate red curry paste or minced lemongrass into the crumble for a spiced variation.
- Toasting or baking the chickpea carrot crumble with a bit of sesame oil adds crispness.
- Nutritional values are based on one serving and can vary with ingredient changes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 515 kcal
% Daily Value*
| Calories | 515kcal | 26% |
| Carbohydrates | 78g | 26% |
| Protein | 23g | 46% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 764mg | 32% |
| Potassium | 1440mg | 31% |
| Fiber | 20g | 80% |
| Sugar | 27g | 54% |
| Vitamin A | 12370IU | 247% |
| Vitamin C | 54.9mg | 61% |
| Calcium | 158mg | 16% |
| Iron | 6.8mg | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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