Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 3 cups shredded red or green cabbage
- 1 large carrot, julienned or grated
- 1 red bell pepper, thinly sliced
- 1/2 cucumber, thinly sliced or diced
- 1/2 cup chopped fresh cilantro
- 3 scallions, thinly sliced
- 1/4 cup roasted peanuts, chopped (for garnish)
- 1 tablespoon sesame seeds (for garnish)
- For the Zesty Thai Dressing:
- 1/4 cup creamy peanut butter (all-natural, unsweetened)
- 2 tablespoons fresh lime juice
- 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/2 teaspoon sriracha (or to taste, optional)
- 3-4 tablespoons warm water (to thin)
Instructions
- Prepare the Chickpeas: Rinse and drain the canned chickpeas thoroughly. Pat them dry with a paper towel. For an optional crunch, you can lightly toast them in a dry pan for 5 minutes until slightly golden.
- Prepare the Vegetables: In a large mixing bowl, combine the shredded cabbage, julienned carrot, thinly sliced red bell pepper, sliced cucumber, chopped cilantro, and sliced scallions.
- Whisk the Dressing: In a small bowl, whisk together the peanut butter, lime juice, soy sauce, maple syrup, rice vinegar, grated ginger, minced garlic, and sriracha (if using). Gradually add warm water, 1 tablespoon at a time, until the dressing reaches a smooth, pourable consistency.
- Combine and Toss: Add the prepared chickpeas to the bowl with the vegetables. Pour the zesty dressing over the salad.
- Mix Thoroughly: Toss everything together gently until all the vegetables and chickpeas are evenly coated with the dressing.
- Garnish and Serve: Divide the salad into serving bowls. Garnish generously with chopped roasted peanuts and sesame seeds before serving. Enjoy immediately for maximum crunch, or chill for 15-20 minutes for flavors to meld.
Notes
Nut-Free Option: Substitute peanut butter with sunflower seed butter for a delicious nut-free version. Add More Protein: For an extra protein boost, consider adding grilled halal chicken strips or pan-fried tofu. Meal Prep Tip: To keep the salad super crunchy, store the dressing separately and toss just before serving. Spice Level: Adjust the amount of sriracha to your preferred level of heat.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Main Course Salad
- Method: Assembling and Chilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 7g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 0mg