Description
A vibrant and satisfying vegan salad featuring chickpeas, fresh veggies, and a tangy lime-peanut dressing. Quick to prepare and packed with authentic Thai flavors.
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 medium red bell pepper, diced
- 1 medium cucumber, diced
- 1 large carrot, shredded or julienned
- 1/4 cup red onion, thinly sliced
- 1/2 cup fresh cilantro, roughly chopped
- 1/4 cup fresh mint, chopped (optional)
- 1/2 cup peanuts, roughly chopped or crushed
- 3 tablespoons fresh lime juice
- 1 tablespoon maple syrup
- 2 tablespoons soy sauce or tamari
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- Fresh chili or chili flakes, optional and to taste
- Salt and pepper, to taste
Instructions
- Drain and rinse the canned chickpeas under cold water.
- Dice the red bell pepper and cucumber into bite-sized pieces.
- Shred or julienne the carrot using a grater or peeler.
- Thinly slice the red onion.
- Roughly chop the cilantro and mint leaves.
- Place all the prepared veggies and chickpeas in a large mixing bowl.
- In a small bowl, whisk together lime juice, maple syrup, soy sauce or tamari, minced garlic, and sesame oil.
- Add fresh chili or chili flakes if desired, and stir until maple syrup dissolves.
- Taste and adjust salt or lime juice as needed.
- Pour the dressing over the chickpeas and veggies and toss gently but thoroughly to coat evenly.
- Sprinkle the chopped peanuts on top and toss gently once more.
- Let the salad rest for 5-10 minutes before serving to allow flavors to meld.
- Serve chilled or at room temperature.
Notes
Rinse canned chickpeas thoroughly to avoid metallic taste. Use fresh lime juice for best flavor. Toast peanuts optionally for deeper flavor. Let salad rest before serving for flavors to meld. Add extra lime juice or water if salad seems dry. Adjust chili to taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 350
- Sugar: 6
- Sodium: 450
- Fat: 15
- Saturated Fat: 2
- Carbohydrates: 40
- Fiber: 10
- Protein: 15
Keywords: Thai chickpea salad, vegan salad, healthy dinner, easy salad recipe, plant-based, gluten-free, quick meal