Description
Crunchy Thai Chickpea Salad is a delightful medley of fresh vegetables and nutty chickpeas, all tossed in a zesty dressing that will transport your taste buds to the streets of Thailand.
Ingredients
Scale
- 1 can (15 oz) low-sodium chickpeas, rinsed and drained
- 1 medium cucumber, diced
- 1 red bell pepper, diced
- 1 cup shredded carrots
- 1/4 cup cilantro, chopped
- 3 tbsp freshly squeezed lime juice
- 2 tbsp natural peanut butter
- 1 tbsp toasted sesame oil
- 1 tbsp honey or maple syrup
- 1 tsp Sriracha sauce (adjust for spice preference)
- Salt and pepper to taste
Instructions
- Prepare your ingredients by rinsing chickpeas and dicing cucumber, bell pepper, and shredding carrots.
- In a small bowl, whisk together lime juice, peanut butter, sesame oil, honey or maple syrup, Sriracha until smooth.
- In a large mixing bowl, combine chickpeas, chopped veggies, and cilantro. Pour dressing over and toss until fully coated.
- Chill in the fridge for at least 30 minutes before serving to enhance flavors.
- Just before serving, sprinkle with chopped peanuts or sunflower seeds for added crunch.
Notes
- Prep Time: 13 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 8g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg