Description
A vibrant and crunchy Thai Chickpea Salad that blends crispy vegetables with a creamy, tangy tahini dressing infused with lime and spices. Ready in just 10 minutes, this refreshing vegan salad is perfect as a light lunch or a flavorful side dish.
Ingredients
Scale
Salad:
- 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 tablespoons chopped green onions
Dressing:
- 2 tablespoons tahini
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon honey (or maple syrup for a vegan option)
- ½ teaspoon red pepper flakes
- ½ teaspoon sesame oil
- 1 clove garlic, minced
Toppings:
- 1 tablespoon chopped peanuts
- 1 tablespoon fresh cilantro, chopped
- ½ teaspoon sesame seeds
Instructions
- Prepare Chickpeas: Drain and rinse the chickpeas thoroughly to remove any canning liquids and reduce sodium content.
- Chop Vegetables: Dice the red bell pepper, shred the carrots, thinly slice the red cabbage, and chop the green onions for a variety of textures and flavors in your salad.
- Make Dressing: In a small bowl, whisk together tahini, soy sauce, lime juice, honey (or maple syrup), red pepper flakes, sesame oil, and minced garlic until smooth and creamy.
- Adjust Dressing Consistency: If the tahini dressing is too thick, gradually add 1–2 teaspoons of water, whisking until it reaches your preferred consistency for easy dressing of the salad.
- Combine Ingredients: In a large bowl, mix the chickpeas, shredded carrots, diced bell pepper, sliced cabbage, and green onions thoroughly.
- Dress Salad: Pour the prepared dressing over the salad mixture and toss well so that every ingredient is evenly coated with the flavorful dressing.
- Add Toppings: Sprinkle chopped peanuts, fresh cilantro, and sesame seeds on top of the salad for an extra crunch and fresh herbaceous notes.
- Serve: Serve immediately to enjoy maximum crunchiness or allow the salad to sit for about 10 minutes to let the flavors meld perfectly before serving.
Notes
- This salad is best enjoyed fresh to maintain its crunch, but letting it sit for 10 minutes enhances the flavor blend.
- For a vegan version, replace honey with pure maple syrup.
- If you prefer a spicier salad, increase the red pepper flakes to taste.
- Serve as a light lunch or as a side dish with grilled proteins.
- You can prepare the dressing ahead of time and refrigerate for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
