Description
This hearty salad combines protein-rich chickpeas with crisp vegetables and a zesty Thai-inspired peanut dressing. It’s vegan, gluten-free, and perfect for lunch, meal prep, or a light dinner.
Ingredients
For the salad:
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1 (15 oz) can chickpeas, drained and rinsed
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1 cup shredded red cabbage
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1 cup shredded carrots
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1 red bell pepper, thinly sliced
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½ cucumber, sliced or chopped
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3 green onions, sliced
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¼ cup fresh cilantro, chopped
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¼ cup chopped peanuts or cashews
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Optional: 1 tbsp sesame seeds for garnish
For the peanut dressing:
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3 tbsp creamy peanut butter
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1 tbsp soy sauce or tamari
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1 tbsp maple syrup or honey
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1 tbsp rice vinegar or lime juice
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1 tsp sesame oil
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1–2 tbsp water (to thin, as needed)
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Optional: pinch of chili flakes or sriracha for heat
Instructions
1️⃣ Make the dressing:
In a small bowl, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, and water. Adjust consistency to your preference. Add sriracha or chili flakes for a spicy kick.
2️⃣ Prep the salad ingredients:
In a large bowl, combine chickpeas, cabbage, carrots, bell pepper, cucumber, and green onions.
3️⃣ Toss and coat:
Pour the dressing over the salad ingredients and toss well to coat evenly.
4️⃣ Add toppings:
Sprinkle chopped peanuts, cilantro, and sesame seeds on top before serving.
Notes
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Make ahead: Store the salad and dressing separately in the fridge and mix just before eating for max crunch.
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Protein boost: Add grilled tofu, tempeh, or edamame for extra plant protein.
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Meal prep friendly: Keeps well refrigerated for up to 3 days.
- Prep Time: 15 min