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Crunchy Thai Chickpea Salad with Peanut Lime Dressing finished recipe

Crunchy Thai Chickpea Salad with Peanut Lime Dressing

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Prep Time 30 minutes
Total Time 40 minutes
Servings: 8 cups servings
Ingredients Method

Ingredients
  

For the Salad
  • 2 cans 15 ounces (425 g) each, chickpeas, drained, rinsed, and patted dry; about 3 cups (510 g) drained
  • 3 cups finely shredded green cabbage
  • 2 cups finely shredded red cabbage
  • 1 large carrot (75 g) peeled and julienned or grated
  • 1 medium red bell pepper (150 g) thinly sliced
  • 1 English cucumber about 12 ounces (340 g), halved lengthwise and thinly sliced
  • 4 green onions (40 g) thinly sliced
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup roasted unsalted peanuts roughly chopped
For the Peanut Lime Dressing
  • 1/4 cup creamy natural peanut butter
  • 2 tablespoons fresh lime juice
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey
  • 1 teaspoon finely grated fresh ginger
  • 1 medium garlic clove (about 3 g) finely grated
  • 1 teaspoon sriracha optional
  • 2 to 4 tablespoons (30 to 60 ml) warm water as needed
For Serving
  • Additional chopped peanuts optional
  • Lime wedges optional
  • Extra cilantro leaves optional

Method
 

Method
  1. Drain and rinse the chickpeas thoroughly: Spread them on a clean kitchen towel or paper towels and pat them dry. Removing excess moisture helps the dressing cling to the beans.
  2. Place the green cabbage, red cabbage, carrot, bell pepper, cucumber, green onions, and cilantro into a large mixing bowl. Toss lightly to distribute the vegetables evenly.
  3. Add the dried chickpeas to the bowl with the vegetables. Sprinkle in the chopped peanuts and gently toss again.
  4. In a small bowl, whisk together the peanut butter, lime juice, soy sauce, sesame oil, honey, ginger, garlic, and sriracha, if using. The mixture will appear thick at first.
  5. Whisk in warm water 1 tablespoon at a time until the dressing becomes smooth and pourable. It should coat the back of a spoon without being runny.
  6. Pour the dressing over the salad: Using two large spoons, gently toss until all of the vegetables and chickpeas are evenly coated. Avoid crushing the chickpeas.
  7. Let the salad stand for 10 minutes at room temperature. This allows the cabbage to soften slightly while remaining crisp.
  8. Toss the salad once more before serving: Garnish with additional peanuts, cilantro, and lime wedges, if desired.

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