Description
A vibrant and filling salad featuring a creamy Thai-style peanut dressing with crunchy vegetables and chickpeas, perfect for a quick lunch or dinner.
Ingredients
Scale
- 2 (15 oz) cans chickpeas, drained and rinsed
- 3 cups shredded green cabbage (about half a small head)
- 1 large carrot, peeled and grated
- 1 red bell pepper, thinly sliced
- 1 small cucumber, diced
- 3 green onions, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 3 tablespoons creamy peanut butter
- 2 tablespoons soy sauce (or tamari)
- 2 tablespoons lime juice (fresh)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger
- 1–2 tablespoons warm water to thin (as needed)
- Pinch of red pepper flakes or a dash of sriracha (optional)
- 1/3 cup roasted peanuts, roughly chopped
- 1 tablespoon toasted sesame seeds (optional)
- Lime wedges for serving
Instructions
- Prep vegetables and chickpeas: shred the cabbage, grate the carrot, slice the pepper and green onions, and drain and rinse the chickpeas.
- Make the dressing: whisk peanut butter, soy sauce, lime juice, rice vinegar, honey, sesame oil, garlic, and ginger in a bowl. Add warm water 1 tablespoon at a time until the dressing is smooth and pourable.
- Taste and adjust: stir and taste the dressing, adding more lime for brightness or a pinch of salt if needed.
- Combine the base: place the chickpeas and all chopped vegetables in a large bowl. Pour the dressing over the salad.
- Toss gently: mix until every piece has some dressing, checking that chickpeas are evenly coated.
- Add toppings: sprinkle chopped roasted peanuts and toasted sesame seeds over the tossed salad. Squeeze a lime wedge on top if you like extra tang.
- Serve right away or chill for 10–15 minutes to let flavors meld. If chilling, toss again before serving.
Notes
Use unsalted peanuts if you want to control salt. For nut-free, swap peanut butter for sunflower seed butter.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg