Fresh, bold, and irresistibly crunchy, this Thai Chickpea Salad is the kind of dish that brightens your entire week. Packed with plant-based protein, colorful vegetables, and a zesty peanut-lime dressing, it delivers the perfect balance of sweet, savory, tangy, and spicy. Whether you’re meal-prepping or building a quick lunch, this salad transforms simple pantry staples into a vibrant Thai-inspired bowl bursting with flavor.
Table of Contents
Thai Chickpea Salad Recipe
Prep Time:
15 minutes
Cook Time:
0 minutes
Total Time:
15 minutes
Servings:
4 bowls
Calories:
Approx. 420 per serving
Ingredients
For the Salad:
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup chopped cucumber
- 1/2 cup chopped cilantro
- 1/4 cup sliced green onions
- 1/3 cup roasted peanuts, chopped
Peanut-Lime Dressing:
- 1/3 cup creamy peanut butter
- 3 tbsp lime juice (fresh)
- 2 tbsp soy sauce (or tamari)
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- 1–2 tsp sriracha (optional)
- 2–4 tbsp warm water to thin as needed
Instructions
- In a large salad bowl, combine chickpeas, cabbage, carrots, bell pepper, cucumber, cilantro, and green onions.
- In a separate bowl, whisk together peanut butter, lime juice, soy sauce, honey, rice vinegar, ginger, garlic, and sriracha until smooth. Add warm water gradually to reach a pourable consistency.
- Pour the dressing over the salad and toss thoroughly until everything is evenly coated.
- Top with chopped roasted peanuts before serving.
- Taste and adjust seasoning with additional lime juice, soy sauce, or spice as needed.
Substitutions & Dietary Swaps
This Thai Chickpea Salad is flexible and forgiving it welcomes creativity. Here are easy adaptations:
- Gluten-free: Use tamari or coconut aminos in place of soy sauce.
- Nut-free: Swap peanut butter for sunflower seed butter and omit peanuts.
- Low-carb: Replace chickpeas with grilled chicken or tofu.
- Extra veggies: Add snap peas, shredded lettuce, or bean sprouts.
- Oil-free: This dressing is naturally oil-free!
Chef’s Pro Tips
- Dry your chickpeas well after rinsing to prevent a watery salad.
- Use fresh lime juice it makes a big difference in brightness and acidity.
- Chill the salad for 30 minutes: flavors marry beautifully.
- Double the dressing if meal-prepping chickpeas absorb flavor over time.
- For extra crunch: Add toasted sesame seeds or crispy wonton strips.
Make Ahead, Storage & Reheating
This salad is ideal for meal prep:
- Make Ahead: Prep all veggies and dressing up to 2 days in advance.
- Storage: Store dressed salad in airtight containers for up to 4 days.
- Keep Crunchy Add-ins Separate: Add peanuts just before serving.
- No reheating required: This is a cold, refreshing dish.
Troubleshooting & Common Mistakes
- Dressing too thick? Add warm water 1 tbsp at a time.
- Dressing too thin? Whisk in more peanut butter.
- Soggy salad? Store veggies, chickpeas, and dressing separately.
- Too salty? Add extra lime juice or a splash of rice vinegar.
- Missing flavor? Increase ginger, garlic, or sriracha.
Flavor Pairings & Serving Suggestions
This vibrant Thai Chickpea Salad pairs beautifully with:
For additional nutrition guidance, visit the USDA’s dietary recommendations at ChooseMyPlate.gov.
Thai Chickpea Salad
Ingredients
Equipment
Method
- Add the drained and rinsed chickpeas, shredded red cabbage, shredded carrots, sliced red bell pepper, chopped cucumber, cilantro, and green onions to a large mixing bowl.
- In a separate small bowl or jar, whisk together the peanut butter, lime juice, soy sauce, honey or maple syrup, rice vinegar, grated ginger, minced garlic, and sriracha until smooth and creamy.
- Add 2 tablespoons of warm water to the dressing and whisk again. Continue adding water, 1 tablespoon at a time, until the dressing reaches a pourable consistency.
- Pour the peanut-lime dressing over the chickpea and vegetable mixture and toss well until everything is evenly coated.
- Sprinkle the salad with the chopped roasted peanuts and toss lightly, reserving some peanuts for garnish if desired.
- Taste and adjust seasoning with extra lime juice, soy sauce, or sriracha as needed. Serve immediately, or chill for 20–30 minutes for the flavors to meld.
Notes
FAQs
Can I use dried chickpeas?
Yes, cook them fully and cool before assembling the salad.
Is this salad spicy?
Only if you include sriracha, adjust to your taste.
Can I make it ahead for meal prep?
Absolutely! Keep the dressing separate until serving for the freshest texture.
What protein can I add?
Grilled chicken, shrimp, tofu, or edamame all complement Thai flavors.
How long does the dressing last?
Up to one week refrigerated in a sealed jar.
Can I make this oil-free?
Yes! this recipe is naturally oil-free, including the dressing.
Conclusion
This vibrant and nourishing Thai Chickpea Salad proves that healthy meals can still be exciting, bold, and incredibly satisfying. With its crunchy vegetables, protein-rich chickpeas, and irresistible peanut-lime dressing, it’s perfect for weekly meal prep, quick lunches, or light dinners. Try it once, and it’ll earn a permanent spot in your recipe rotation!