Description
Dive into the refreshing world of Crunchy Thai Chickpea Salad – a vibrant dish bursting with flavor and texture! This salad combines crispy chickpeas, crunchy vegetables, and a tangy dressing, making it a perfect choice for summer picnics or cozy dinners. Whip up this nutritious meal in no time and impress your friends and family with its colorful presentation!
Ingredients
Scale
- 1 can (15 oz) low-sodium chickpeas, drained and rinsed
- 1 medium red bell pepper, diced
- 1 cup grated carrots
- 3 green onions, thinly sliced
- ½ cup fresh cilantro, chopped
- ¼ cup creamy natural peanut butter
- 2 tbsp fresh lime juice
- 2 tbsp low-sodium soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp honey or maple syrup
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Spread chickpeas on a baking sheet and roast for 20 minutes until crispy.
- While the chickpeas are roasting, prepare the vegetables: dice the red bell pepper, grate the carrots, and slice the green onions.
- In a mixing bowl, whisk together peanut butter, lime juice, soy sauce, sesame oil, honey or maple syrup, salt, and pepper until smooth.
- Once roasted, combine chickpeas with prepared veggies in a large bowl. Pour dressing over and toss gently until well-coated.
- Fold in cilantro just before serving for freshness. Serve immediately or chill for 30 minutes to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg