Save It This Thai Peanut Roasted Chickpea Salad is my answer to those busy days when you need something hearty, colorful, and bursting with lively flavors. It combines crispy chickpeas, a rainbow of crunchy veggies, and a creamy peanut dressing you will want to drizzle on everything. Great for meal prep or a vibrant weeknight dinner that tastes just as good as takeout.
The first time I made this, it instantly became a go-to—I love how it brings a restaurant-quality crunch to lunchboxes or speedy dinners, and my family cannot get enough of the peanut dressing.
Ingredients
- Canned chickpeas: using quality chickpeas is key for crispiness on roasting and they are an affordable source of protein
- Olive oil: ensures the chickpeas get golden and crispy in the oven choose extra virgin for the best flavor
- Smoked paprika: brings smokiness and complexity to the chickpeas Spanish smoked paprika has especially deep flavor
- Garlic powder: boosts savoriness and rounds out the seasoning you can use fresh minced if preferred
- Ground cumin: gives earthy depth and that hint of classic Thai warmth
- Salt and black pepper: season generously for chickpeas that pop with flavor
- Mixed salad greens: a combination of tender leaves like romaine and spinach add variety and freshness look for vibrant leaves without wilting
- Shredded red cabbage: offers crunch and a gorgeous pop of color pick heads that feel heavy without blemishes
- Julienned carrots: add sweetness and color you can buy pre-cut for convenience
- Red bell pepper: adds a juicy sweet crunch choose shiny firm peppers for the best texture
- Fresh cilantro: lends brightness and herbal notes look for deep green leaves without yellowing
- Green onions: provide gentle sharpness and layers of flavor fresher stalks have more vibrant color
- Roasted peanuts: give extra crunch and a nutty finish lightly salted work wonderfully
- Creamy peanut butter: forms the rich base for the dressing natural peanut butter has the best flavor and smooth consistency
- Soy sauce: deepens umami and salt add gluten free tamari if needed for allergies
- Lime juice: brings balancing acidity fresh squeezed delivers the brightest notes
- Maple syrup or honey: adds a hint of sweetness maples syrup works for vegan diets and has unique aroma
- Toasted sesame oil: gives the dressing warm depth do not skip this for classic Thai flavor
- Minced garlic and grated fresh ginger: both build intense flavor use freshly grated for boldest taste
- Water: as needed to thin the dressing for the perfect pourable texture add gradually
Instructions
- Preheat the Oven:
- Set your oven to 400 degrees Fahrenheit or 200 degrees Celsius. Line a baking sheet with parchment paper so the chickpeas will not stick and cleaning up is quick.
- Prepare and Season Chickpeas:
- Drain and rinse chickpeas thoroughly for the best crisp finish. Pat them completely dry with a kitchen towel damp chickpeas will not crisp up as well. Toss chickpeas with olive oil smoked paprika garlic powder cumin salt and pepper. Spread them evenly in one layer on the lined baking sheet for even roasting.
- Roast the Chickpeas:
- Bake for 25 to 30 minutes shaking the tray halfway through to ensure even browning. You want them deeply golden and crisp do not be afraid to let them go a few minutes longer if you like extra crunch. Let them cool for about 5 minutes to maximize their crunch before adding to the salad.
- Mix the Peanut Dressing:
- In a small bowl whisk together the peanut butter soy sauce lime juice maple syrup sesame oil minced garlic and grated ginger. Add water slowly whisking until the dressing is creamy and just pourable. Taste and adjust for tanginess sweetness or thickness as needed.
- Assemble the Salad Base:
- In a large salad bowl combine mixed salad greens shredded cabbage julienned carrots sliced bell pepper fresh cilantro and green onions. Toss gently to create an even mix so each bite has a bit of everything.
- Finish with Chickpeas and Dressing:
- Add the roasted chickpeas straight from the oven while still warm or at room temperature based on your texture preference. Drizzle generously with the peanut dressing and toss to coat. Sprinkle chopped peanuts over the top for that final hit of crunch.
- Ready to Serve:
- Serve immediately while chickpeas are still crunchy or chill in the fridge if you like your salad colder.
Save It I am obsessed with the combination of smoked paprika and roasted chickpeas—it reminds me of the street snacks I ate traveling through Thailand and the flavors transport me right back every time
Storage Tips
This salad can be stored undressed in an airtight container in the fridge for up to three days. Store the peanut dressing separately in a jar and combine just before serving to keep the vegetables crisp. If making ahead for meal prep keep the roasted chickpeas at room temperature in an airtight container and add right before you plan to eat.
Ingredient Substitutions
Swap almond butter for peanut butter if you prefer or if you have a peanut allergy. Any leafy greens work well so try kale arugula or even iceberg for a milder crunch. For a nut free version use sunflower butter and pumpkin seeds for topping.
Serving Suggestions
Try serving this salad alongside a bowl of jasmine rice for a more filling dinner. Add grilled tofu or rotisserie chicken over the top for extra protein. Toss in extra veggies like snap peas or cucumber for added crunch and garden-fresh summer appeal.
Cultural and Historical Context
Thai food is renowned for balancing salty sweet sour and heat and this salad is inspired by those traditional flavors in a crunchy convenient package. It is not an authentic Thai dish but brings together the elements of Thai street food—crispy textures bold dressings and herb-packed freshness.
Save It The creamy peanut dressing ties together every crunchy bite. This salad is both satisfying for dinner and perfect for leftovers the next day.
Recipe FAQs
- → Can I use almond butter instead of peanut butter?
Yes, almond butter makes an excellent substitute for peanut butter. The flavor will be slightly different but still delicious.
- → How do I keep chickpeas crispy?
Dry chickpeas thoroughly before roasting and use high heat. Roasting until golden ensures they stay crisp longer.
- → Is this suitable for a gluten-free diet?
Absolutely! Just select a gluten-free soy sauce and double-check ingredient labels to avoid gluten sources.
- → Can I add extra vegetables?
Of course. Sliced cucumber, snap peas, or even shredded radish can be added for extra crunch and color.
- → What protein can I serve with this?
Grilled tofu or chicken work well as protein additions for a more substantial meal.
- → Is the dressing spicy?
By default, it's mild, but you can add Sriracha or fresh chili to the dressing for heat according to your taste.