Thai Chickpea Salad
Thai Chickpea Salad combines crisp roasted chickpeas, shredded cabbage, carrots, scallions, cilantro, and a creamy peanut-lime dressing. Its sturdy vegetables and separate crunchy toppings make it a practical choice for colorful lunches, meal prep, or a fresh side.
Equipment
- Large rimmed baking sheet
- Parchment paper
- Large mixing bowl
- Medium Mixing Bowl
- Whisk
Ingredients
- 2 cans chickpeas 15.5 oz / 440g each, drained and patted very dry
- 2 tbsp avocado oil
- 1/2 tsp sea salt
- 2 cups purple cabbage thinly shredded
- 2 cups green cabbage thinly shredded
- 1 cup carrots julienned into matchsticks
- 4 green scallions sliced on a bias
- 1/2 cup creamy peanut butter natural and smooth
- 3 tbsp lime juice freshly squeezed
- 2 tbsp soy sauce or tamari for gluten-free
- 1 tbsp honey or maple syrup
- 1/2 cup fresh cilantro torn leaves
- 1/4 cup roasted peanuts crushed
Instructions
- Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
- Toss the thoroughly dried chickpeas with avocado oil and sea salt until evenly coated.
- Spread the chickpeas in one layer and roast for 25 to 30 minutes, shaking the pan once near the end, until lightly golden and crisp.
- Whisk the peanut butter, lime juice, soy sauce, and honey or maple syrup until smooth and pourable.
- Combine the purple cabbage, green cabbage, carrots, and scallions in a large mixing bowl.
- Pour the dressing over the vegetables and toss until every strand is evenly coated.
- Fold in most of the cilantro, then top with the roasted chickpeas, crushed peanuts, and remaining cilantro before serving.
Notes
Storage: Refrigerate the dressed cabbage mixture in an airtight container for up to 3 days, keeping chickpeas and peanuts separate when possible.
Reheating: This salad is served cold or at room temperature; warm chickpeas separately in a 350°F oven for 5 to 8 minutes if desired.
Best Tips: Dry the chickpeas thoroughly, use a large baking sheet, and add crunchy toppings immediately before serving.
Variations: Use tamari for gluten-free preparation, sunflower seed butter for a nut-free dressing, or add sliced bell pepper for extra crunch.
Make Ahead: Prep the vegetables and dressing up to 2 days in advance, then assemble shortly before serving.