Description
A quick and delicious salad mixing chickpeas with fresh veggies and a Thai-style dressing for a healthy meal.
Ingredients
Scale
- 1.5 cups chickpeas (cooked or canned)
- 1 cup shredded carrots
- 1 medium red bell pepper, diced
- 2 cups red cabbage, thinly sliced
- 1 bunch green onions, chopped
- 3 tablespoons tahini (or smooth peanut butter)
- 2 tablespoons soy sauce (or tamari)
- 1 tablespoon lime juice (or lemon)
- 1 tablespoon honey (or maple syrup)
- 1 pinch red pepper flakes
- 1 tablespoon sesame oil (or neutral oil)
- 2 cloves garlic, minced (or 1/4 tsp garlic powder)
- Chopped peanuts (optional)
- Fresh cilantro (or parsley)
- Sesame seeds (optional)
Instructions
- Make the dressing by whisking tahini, soy sauce, lime juice, honey, sesame oil, garlic, and red pepper flakes until smooth. Add a tablespoon of warm water if it is too thick.
- Rinse and drain the chickpeas; pat them dry for extra crunch.
- Toss the chickpeas with the dressing to coat. Let them sit for 5–10 minutes to absorb the flavors.
- Add the shredded carrots, diced bell pepper, cabbage, and green onions. Toss gently to combine.
- Optionally, top with chopped peanuts, cilantro, and sesame seeds before serving.
- Serve cold or at room temperature. Store in an airtight container for up to 3 to 4 days.
Notes
For a heartier meal, serve over greens or rice. Store dressed chickpeas and veggies separately to keep them crisp.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg