Description
This Thai chickpea salad is crunchy, fresh, and protein-packed with vegetables and a creamy tahini dressing. It is an easy vegan Thai chickpea salad perfect for light lunches, meal prep, or refreshing dinners. Chickpeas and crisp vegetables combine in a bold Thai-inspired dressing.
Ingredients
- 1 can chickpeas 15 ounces drained and rinsed
- ½ cup shredded carrots
- ½ cup red bell pepper finely diced
- ¼ cup red cabbage thinly sliced
- 2 tablespoons green onions chopped
- 2 tablespoons tahini
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- ½ teaspoon red pepper flakes
- ½ teaspoon sesame oil
- 1 clove garlic minced
- 1 tablespoon chopped peanuts
- 1 tablespoon fresh cilantro chopped
- ½ teaspoon sesame seeds
Instructions
- Place the drained chickpeas in a large mixing bowl.
- Add the shredded carrots, red bell pepper, red cabbage, and green onions. Toss gently to combine.
- In a small bowl, whisk together tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and garlic until smooth.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Transfer the salad to a serving bowl.
- Sprinkle with chopped peanuts, cilantro, and sesame seeds just before serving.
Notes
- Let the salad rest for 10 minutes before serving for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Thai