Save This bright Thai Peanut Roasted Chickpea Salad brings together crispy chickpeas, colorful vegetables, and a tangy sweet peanut dressing for an irresistible combination. Whether you need a filling lunch or a veggie packed dinner, this salad is your answer. Each bite delivers crunch, freshness, and bold flavor and it just happens to be both vegan and gluten free.
Every bite reminds me of summer days when I craved something zesty but satisfying. The first time I tossed this together, my whole family asked for seconds and it quickly became a weekday favorite.
Ingredients
- Chickpeas: Provide hearty protein and satisfying crunch when roasted. Be sure to dry chickpeas well for maximum crispiness
- Olive oil: Helps the spices adhere and encourages browning. Choose a fresh and fruity extra virgin variety
- Smoked paprika: Delivers rich smoky undertones. Opt for a deep red Spanish paprika if you can find it
- Garlic powder and cumin: Pair together for warming flavor layers. Use ground cumin that is vibrant and aromatic
- Salt and black pepper: Enhance every element
- Mixed salad greens: Create a crisp base. Choose a blend with different textures and deep color
- Red cabbage: Brings extra crunch and a stunning purple hue. Look for tightly packed heads with shiny leaves
- Carrots: Add mild sweetness and color. Choose firm rainbow carrots or traditional orange for variety
- Red bell pepper: Offers juiciness and brightness. Select a pepper that feels heavy and glossy
- Cilantro: Gives a pop of herbal freshness. Only use leaves that look vibrant and unwilted
- Green onions: Bring gentle sharpness. Go for firm stalks with bright green tops
- Roasted peanuts: Give a savory punch and another layer of crunch. Try dry roasted for best flavor
- Creamy peanut butter: Is the silky base for the dressing. Use natural peanut butter for pure flavor
- Soy sauce: Infuses deep umami and saltiness. For gluten free needs use tamari or a certified option
- Lime juice: Brings tangy freshness. Squeeze your own for the brightest flavor
- Maple syrup or honey: Lends subtle sweetness. Choose a maple syrup that is pure and richly flavored
- Toasted sesame oil: Boosts nutty aroma. Use sparingly for a pronounced effect
- Fresh garlic and ginger: Add aromatic zing. Grate just before mixing for best results
- Water: Adjusts the dressing's consistency. Add gradually for your perfect pour
Instructions
- Prep the Chickpeas:
- Drain and rinse chickpeas thoroughly then pat them completely dry with a clean towel. This step ensures they roast up as crispy as possible
- Season the Chickpeas:
- Toss the dry chickpeas with olive oil smoked paprika garlic powder cumin salt and black pepper. Mix well so every bean is evenly coated for crispiness and flavor
- Roast the Chickpeas:
- Arrange the seasoned chickpeas in a single layer on a parchment lined baking sheet. Place in a 400 degree oven. Roasting for 25 to 30 minutes with a shake or stir halfway through will yield golden crispy beans. Let them cool slightly so they remain crunchy
- Whisk the Dressing:
- In a small bowl combine peanut butter soy sauce lime juice maple syrup toasted sesame oil minced garlic and grated ginger. Begin whisking while adding water slowly until a smooth and pourable dressing forms. You want it creamy but not thick
- Prepare the Salad Base:
- Pile salad greens shredded cabbage carrots red bell pepper cilantro and green onions into a large mixing bowl. Each vegetable brings its own texture and flavor so take a moment to appreciate the color
- Assemble the Salad:
- Add the roasted chickpeas to the salad base. Drizzle with peanut dressing and toss gently to coat everything without bruising the greens. The key is to coat but not drown
- Finish and Serve:
- Sprinkle chopped roasted peanuts over the top just before serving. This keeps their crunch at its best. Bring the bowl right to the table for maximum wow factor
Save My daughter always volunteers to whisk the dressing so she can sneak a taste before we even pour it on the salad
Storage Tips
This salad is best enjoyed fresh but leftovers hold up well in an airtight container for up to two days. Store the dressing separately and toss just before eating to maintain crunch. If you have extra roasted chickpeas let them cool completely then keep them in a jar at room temperature so they stay crisp
Ingredient Substitutions
Swap almond butter for the peanut butter if there is an allergy or you love a milder flavor. Tamari or coconut aminos can easily replace soy sauce for gluten free eaters. Try adding sliced cucumber snap peas or even radishes if you want extra crunch or color
Serving Suggestions
Serve as a main course for lunch or light dinner. Pile onto whole grain wraps for a hearty sandwich style meal. For more protein add baked tofu or grilled chicken. Feel free to lay out all toppings salad bar style so everyone can build their own bowl
Cultural and Seasonal Notes
Inspired by Thai flavors this plant based salad celebrates bold dressings and crunchy textures. While not traditional it borrows from Thai street food ingredients like peanut sauce and fresh herbs. In the warmer months it is a refreshing way to enjoy the abundance of summer produce but the recipe also works beautifully with autumn veggies or whatever is fresh at the market
Save This salad is endlessly adaptable. Make it your own with different veggies or toppings each time
Recipe FAQ
- → How do I make chickpeas crispy?
Pat chickpeas dry before tossing with oil and spices, then roast at high heat, shaking halfway for even crispiness.
- → Can I use other nut butters in the dressing?
Yes, almond or cashew butter work well as substitutes for peanut butter and offer a different flavor profile.
- → What vegetables can I add for extra crunch?
Sliced cucumber, snap peas, or shredded radish are great choices for additional freshness and texture.
- → How do I make this salad spicier?
Add Sriracha, chili flakes, or chopped fresh chili to the dressing for a spicy, Thai-inspired kick.
- → Is this suitable for gluten-free or vegan diets?
This dish is naturally vegan and gluten-free; ensure soy sauce selection is gluten-free to meet dietary needs.
- → Which protein options pair well?
Grilled tofu or chicken can be added for extra protein, complementing the salad's flavors and textures.