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Crunchy Thai Chickpea Salad

Crunchy Thai Chickpea Salad Recipe

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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 tbsp neutral oil (such as avocado or vegetable oil)
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 2 cups shredded red cabbage
  • 1 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • 1 cup shelled edamame, thawed if frozen
  • 3 scallions, thinly sliced
  • ½ cup fresh cilantro leaves, roughly chopped
  • ⅓ cup roasted salted peanuts, roughly chopped
  • ¼ cup fresh lime juice
  • 2 tbsp soy sauce or tamari
  • 2 tbsp creamy peanut butter
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp maple syrup
  • 1 clove garlic, grated
  • 1 tsp grated fresh ginger
  • ½ to 1 tsp sriracha, to taste

Method
 

  1. Warm the oil in a large skillet over medium-high heat. Add the chickpeas and cook, shaking the pan occasionally, for 4 to 5 minutes until golden and popping.
  2. Whisk together the lime juice, soy sauce, peanut butter, rice vinegar, sesame oil, maple syrup, garlic, ginger, and sriracha until smooth.
  3. In a large bowl, combine the toasted chickpeas, cabbage, carrots, bell pepper, edamame, scallions, and cilantro. Pour the dressing over and toss until evenly coated. Top with the chopped peanuts and give one last gentle toss, then serve.

Notes

The chickpeas are best toasted just before serving, but if you’re in a rush, use them straight from the can and skip the toasting. The dressing can be made 2 days ahead and kept in the fridge. For a little extra freshness, squeeze an extra lime wedge over each bowl.