Crunchy Thai Chickpea Salad Recipe

Ingredients

1 can (15 oz) chickpeas, drained and rinsed

½ cup shredded carrots

½ cup red bell pepper, diced

¼ cup red cabbage, thinly sliced

2 tbsp chopped green onions

2 tbsp tahini

1 tosp soy sauce

1 tbsp lime juice

1 tsp honey

½ tsp red pepper flakes

½ tsp sesame oil

1 clove garlic, minced

1 tbsp chopped peanuts (for garnish)

1 tbsp fresh cilantro, chopped (for garnish)

½ tsp sesame seeds (for garnish)

Directions

1. Start by draining and rinsing the chickpeas in a colander. Allow them to drain thoroughly while you prep the other ingredients.

2. In a large mixing bowl, combine the chickpeas, shredded carrots, diced red bell pepper, thinly sliced red cabbage, and chopped green onions. Gently stir to mix everything together.

3. In a smaller bowl, whisk together the tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and minced garlic until smooth.

4. Pour the dressing over the salad mixture. Using a spatula or large spoon, toss gently to ensure all ingredients are well coated.

5. Prepare the garnishes by chopping the peanuts, fresh cilantro, and measuring out the sesame seeds.

6. Transfer the salad to a serving dish, then sprinkle the chopped peanuts, cilantro, and sesame seeds over the top.

7. Serve immediately as a refreshing and protein-packed meal or side dish. Enjoy every crunchy bite!

Notes

Practical & Valuable Tips

• Make sure to wash the chickpeas thoroughly to reduce sodium and remove any canning liquid taste. • The salad can be stored in the fridge for 2-3 days, making it great for meal prep! Just keep the garnishes separate until serving. • For a creamier dressing, you can add a splash of water to thin it out. Just whisk until it's your desired consistency. • Feel free to double the recipe if you're serving a larger crowd or want leftovers for lunch! • Letting the salad sit for a bit before serving allows the flavors to meld beautifully together!