When I’m in the mood for something fresh, crunchy, and bursting with bold flavors, this Crunchy Thai Chickpea Saladis always my answer. It’s light yet filling, packed with colorful veggies, protein-rich chickpeas, and tossed in a sweet, tangy, slightly spicy Thai-inspired dressing that I could honestly eat by the spoonful.
This salad is perfect for meal prepping, potlucks, or anytime you need a vibrant dish that doesn’t feel heavy but still satisfies. It’s also completely vegetarian and can easily be made vegan or gluten-free. Every bite has the perfect balance of crunch, sweetness, and a little heat.
Here’s exactly how I make this refreshing, flavor-packed salad that has become one of my favorite go-to recipes.
Why You’ll Love This Crunchy Thai Chickpea Salad
- Fresh and colorful with a variety of textures
- Packed with plant-based protein
- Sweet, tangy, and spicy dressing you’ll want on everything
- Perfect for meal prep — it keeps well in the fridge
- Customizable with your favorite veggies or added protein
Ingredients You’ll Need
For the Salad:
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 red bell pepper, diced
- 1 cucumber, diced
- ½ cup green onions, sliced
- ½ cup fresh cilantro, chopped
- ¼ cup chopped peanuts (for crunch and garnish)
- 1 tablespoon sesame seeds (optional)
For the Thai Dressing:
- ¼ cup creamy peanut butter
- 3 tablespoons soy sauce (or coconut aminos for gluten-free)
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- ½ teaspoon grated fresh ginger
- 1-2 teaspoons sriracha (adjust to your spice level)
- 2-3 tablespoons water (to thin the dressing if needed)
How I Make Crunchy Thai Chickpea Salad
1. Prepare the Dressing
In a small bowl, I whisk together the peanut butter, soy sauce, honey or maple syrup, rice vinegar, lime juice, sesame oil, minced garlic, grated ginger, and sriracha. I add a splash of water to reach the perfect pourable consistency and taste to adjust for sweetness or spice.
2. Toss the Salad Ingredients
In a large bowl, I combine the chickpeas, purple cabbage, carrots, bell pepper, cucumber, green onions, and cilantro.
3. Dress and Mix
I pour the dressing over the salad and toss everything together until every ingredient is coated in that creamy, tangy sauce.
4. Garnish and Serve
Right before serving, I sprinkle on chopped peanuts and sesame seeds for extra crunch. I love adding a little extra lime juice and a few more cilantro leaves on top for freshness.
Tips for Success
- Meal prep magic: This salad holds up beautifully in the fridge for up to 4 days — just keep the peanuts separate and add before serving.
- Add protein: Toss in grilled chicken, shrimp, or tofu if you want to make it even heartier.
- Make it vegan: Use maple syrup instead of honey.
- Adjust the heat: More sriracha for spice lovers, or leave it out if you’re serving kids.
- Make it extra crunchy: Add sliced snap peas or water chestnuts.
What to Serve with Crunchy Thai Chickpea Salad
- Grilled chicken or shrimp for a protein-packed dinner
- Steamed jasmine or brown rice on the side
- Fresh spring rolls for a complete Thai-inspired spread
- A sparkling lime soda or iced green tea for a refreshing drink
Frequently Asked Questions
Q: Can I use canned chickpeas?
A: Yes! Just rinse and drain them well. If you prefer, you can also cook dried chickpeas ahead of time.
Q: How long does this salad keep?
A: It keeps well in the fridge for up to 4 days. Store the peanuts separately to keep them crunchy.
Q: Can I swap out the peanut butter?
A: Almond butter or sunflower seed butter both work well if you need a peanut-free option.
Q: Is this gluten-free?
A: It can be! Just use tamari or coconut aminos instead of soy sauce.
Fresh, Flavorful, and Full of Crunch
This Crunchy Thai Chickpea Salad is one of those dishes that feels healthy, fresh, and satisfying all at once. The creamy peanut dressing with a hint of heat brings every colorful ingredient to life. Whether you’re meal prepping for the week or whipping up something quick for dinner, this salad is a winner every time.
If you make it, let me know how you liked it! Add your favorite crunchy toppings or extra spice, and enjoy every refreshing, flavor-packed bite.
Crunchy Thai Chickpea Salad: A Fresh, Flavor-Packed Bowl You’ll Crave
Ingredients
- 15 oz chickpeas, drained and rinsed
- 1 cup red bell pepper, diced
- 1 cup cucumber, diced
- 1 cup shredded carrots
- 1/2 cup red cabbage, shredded
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
- 1/4 cup peanuts, crushed (optional)
- 3 tablespoons olive oil
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1 teaspoon chili sauce (adjust to taste)
Instructions
- In a large mixing bowl, combine the chickpeas, red bell pepper, cucumber, shredded carrots, red cabbage, cilantro, and green onions.
- In a separate bowl, whisk together the olive oil, rice vinegar, soy sauce, honey or maple syrup, lime juice, sesame oil, and chili sauce to create the dressing.
- Pour the dressing over the salad and toss well to combine.
- If desired, sprinkle crushed peanuts on top before serving.
- Serve immediately or refrigerate for 30 minutes to let the flavors meld.
Nutrition Information
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