Thai Peanut Chickpea Salad (Printable Version)

Crispy chickpeas, fresh veggies, and a creamy Thai peanut dressing create a vibrant, wholesome bowl.

# What You'll Need:

→ Roasted Chickpeas

01 - 1 can (15 ounces) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/4 teaspoon ground cumin
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Salad Base

08 - 2 cups mixed salad greens, such as romaine and spinach
09 - 1 cup shredded red cabbage
10 - 1 cup julienned carrots
11 - 1 red bell pepper, thinly sliced
12 - 1/4 cup chopped fresh cilantro
13 - 2 green onions, thinly sliced
14 - 1/4 cup roasted peanuts, roughly chopped

→ Thai Peanut Dressing

15 - 1/4 cup creamy peanut butter
16 - 2 tablespoons soy sauce (use gluten-free if needed)
17 - 1 tablespoon fresh lime juice
18 - 1 tablespoon maple syrup or honey
19 - 1 teaspoon toasted sesame oil
20 - 1 small garlic clove, minced
21 - 1 teaspoon grated fresh ginger
22 - 2 to 3 tablespoons water, as needed to thin

# Directions:

01 - Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Pat chickpeas thoroughly dry. Toss with olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper until evenly coated.
03 - Transfer seasoned chickpeas to the prepared baking sheet and spread in a single layer. Roast for 25 to 30 minutes, shaking the pan halfway through, until golden and crisp. Allow to cool slightly.
04 - In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup or honey, sesame oil, minced garlic, and grated ginger. Gradually add water and whisk until dressing is smooth and pourable.
05 - In a large salad bowl, combine mixed greens, shredded red cabbage, julienned carrots, bell pepper, cilantro, and green onions.
06 - Add roasted chickpeas to the salad base and toss gently with the peanut dressing until evenly coated.
07 - Top with chopped roasted peanuts just before serving.

# Additional Tips::

01 -
  • Rich in plant-based protein which makes it filling without feeling heavy
  • Naturally vegan and gluten free using pantry staples
  • Full of fresh colors and textures for visual and flavor appeal
  • Great for meal prep since it keeps well and leftovers taste fantastic
02 -
  • Chickpeas are rich in protein and fiber which makes the salad as filling as it is tasty
  • The peanut dressing can double as a dip or sauce for noodle bowls
  • Leftovers are still crunchy and flavor-packed making this a great meal prep dish
03 -
  • Do not rush the chickpea drying step I learned this after my first batch turned out chewy instead of crunchy so take your time
  • Use a microplane for the ginger and garlic to get the smoothest dressing texture
  • Letting the roasted chickpeas cool five to ten minutes before tossing in the salad protects them from sogginess

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