Thai Peanut Chickpea Salad (Print Version)

Crunchy chickpeas, fresh veggies, and creamy Thai peanut sauce combine for a vibrant, nourishing salad.

# Components:

→ Roasted Chickpeas

01 - 1 can (15 oz) 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 Vegetables

08 - 2 cups mixed salad greens (such as romaine or 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 (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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chickpeas dry thoroughly. Combine chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper. Distribute in a single layer on the prepared baking sheet.
03 - Roast chickpeas for 25 to 30 minutes, shaking the pan halfway through, until they become golden and crisp. Allow chickpeas to cool slightly after roasting.
04 - In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, sesame oil, minced garlic, and grated ginger. Incorporate water gradually until the dressing becomes smooth and pourable.
05 - In a large salad bowl, combine salad greens, shredded red cabbage, julienned carrots, sliced bell pepper, chopped cilantro, and sliced green onions.
06 - Add roasted chickpeas to the vegetables and gently toss with the peanut dressing until evenly coated.
07 - Top the salad with chopped roasted peanuts immediately before serving for optimal texture.

# Expert Advice:

01 -
  • Uses wholesome pantry staples easily found in most kitchens
  • Packed with protein and fiber for staying power
  • Comes together in under an hour without any complicated steps
  • Customizable with favorite veggies or proteins
02 -
  • High in plant protein for satisfying meals
  • Naturally gluten free and loaded with fresh vegetables
  • Ideal for meal prep and remains crisp for hours
  • Peanut butter in the dressing is my personal favorite. It brings the nostalgic comfort of childhood PBJ lunches but with a savory Thai spin
03 -
  • Roast an extra can of chickpeas for endless snacking. The flavor is so good you will wish you made double
  • Massage your greens lightly before assembling the salad. This softens tougher leaves and brings out their flavor
  • Never skip fresh lime juice for the dressing. Bottled just does not have the same zing

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