Thai Chickpea Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Thai chickpea salad is one of my favorite weeknight dinners because it comes together in under 45 minutes and tastes absolutely incredible. The best part? Chickpeas are packed with protein and fiber, so you'll feel satisfied and energized long after eating. I love how colorful and fresh it feels with all those vibrant vegetables, and the zesty Thai dressing brings everything together beautifully. It's simple enough for a quick lunch but impressive enough to serve to guests. Trust me, once you make this, you'll be craving it constantly.
Ella x
Ingredients
- 400chickpeas
- 200 shreddedred cabbage
- 300 peeled and gratedcarrots
- 150 slicedred bell pepper
- 50 choppedthai red chili
- 100 slicedcucumber
- 250thai dressing(homemade or store-bought)
- 50lime juice
- 20 liquidfish sauce
- 10 grainsbrown sugar
- 20 liquidtamarind paste
- 80chopped peanuts
Detail level
Instructions
- 1
In a large bowl, combine the chickpeas, shredded red cabbage, grated carrots, sliced red bell pepper, chopped Thai red chili, and sliced cucumber.
Tip: Mix all ingredients together to ensure a uniform distribution.
- 2
In a small bowl, whisk together the Thai dressing, lime juice, fish sauce, brown sugar, tamarind paste, and a pinch of salt until well combined.
Tip: Adjust the amount of chili to your desired level of spiciness.
- 3
Pour the dressing over the salad mixture and toss to coat.
Tip: Make sure the salad is well coated with the dressing.
- 4
Sprinkle the chopped peanuts over the salad and toss gently to combine.
Tip: Be gentle to avoid breaking the peanuts.
- 5
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: The longer it chills, the better the flavors will blend.
- 6
Just before serving, give the salad a gentle stir and adjust the seasoning if needed.
Tip: Taste the salad as you go to ensure the dressing is balanced.
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