Vietnamese Chickpea Salad
Prep
15 mins
Cook
0 mins
Servings
4
Difficulty
Easy
This Vietnamese chickpea salad has become my go to dish whenever I need something fast and delicious. No cooking required, just fifteen minutes of prep, and you've got a vibrant, satisfying meal that works for lunch, dinner, or even as a side dish for a crowd. I love using chickpeas because they're packed with protein and fiber, keeping you full for hours without weighing you down. The beauty of this recipe is how affordable it is too; chickpeas are incredibly cheap, and those fresh herbs and pantry staples you probably already have make this feel like a restaurant quality dish without breaking the bank. The punchy lime and chili dressing brings everything to life with authentic Vietnamese flavors that'll make you forget this came from your own kitchen.
Ella x
Ingredients
- 400chickpeas
- 100 freshmint leaves
- 100 mlchili sauce
- 50 mlfish sauce
- 150 mllime juice
- 75 mlsoy sauce
- 50 gbrown sugar
- 25 mlsesame oil
- 100 roastedpeanuts
- 50 thinly slicedred onion
- 20 freshcilantro
- 50 mlrice vinegar
- 3garlic
- 25 crystallizedpalm sugar
Detail level
Instructions
- 1
In a blender or food processor, combine mint leaves, garlic, and a pinch of salt. Blend until the mixture is well combined and the mint is finely chopped.
Tip: Be gentle to avoid bruising the mint leaves.
- 2
In a large bowl, combine chickpeas, peanuts, red onion, and cilantro.
Tip: Gently toss the ingredients together to avoid breaking the peanuts or onion.
- 3
In a small saucepan, combine chili sauce, fish sauce, lime juice, soy sauce, brown sugar, and rice vinegar. Bring the mixture to a simmer over medium heat, whisking constantly.
Tip: Reduce the heat to low once the sauce has thickened slightly.
- 4
Remove the saucepan from the heat and stir in sesame oil and palm sugar until well combined.
Tip: Let the sauce cool to room temperature before using.
- 5
Pour the dressing over the chickpea mixture and toss until the ingredients are well coated.
Tip: Adjust the seasoning as needed.
- 6
Taste and adjust the dressing by adding more chili sauce, fish sauce, or lime juice as desired.
Tip: Make sure the dressing is balanced and not too spicy or acidic.
- 7
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: This step is crucial in developing the flavors of the salad.
- 8
Just before serving, garnish with additional mint leaves and a sprinkle of peanuts if desired.
Tip: This adds a pop of color and crunch to the salad.
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