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Crunchy Thai Chickpea Salad Recipe

This Crunchy Thai Chickpea Salad Recipe is a vibrant, protein-packed salad bursting with bold Thai-inspired flavors, fresh veggies, and crispy roasted chickpeas. It’s wholesome, refreshing, and perfect for healthy lunches, meal prep, or light dinners.
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Prep Time 25 minutes
Cook Time 25 minutes
Course Main Course, Snack
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

For the Roasted Chickpeas:

  • 2 15 oz cans chickpeas, drained and rinsed
  • 2 tbsp neutral oil canola, grapeseed, or avocado
  • 1 tsp salt
  • ½ tsp ground coriander optional
  • ¼ –½ tsp smoked paprika or chili powder
  • Freshly ground black pepper

For the Salad:

  • 4 cups shredded green cabbage or mix with purple cabbage
  • 2 cups shredded carrots
  • 1 red bell pepper thinly sliced
  • 2 –3 scallions sliced
  • ½ cup cilantro chopped
  • ¼ cup fresh mint leaves chopped (optional)
  • ⅓ –½ cup roasted peanuts or cashews chopped
  • 2 –3 tbsp toasted sesame seeds
  • 1 small cucumber thinly sliced (optional)

For the Dressing:

  • 3 tbsp peanut butter or 2 tbsp tahini
  • 3 tbsp lime juice
  • 2 tbsp soy sauce or tamari
  • 1 –2 tbsp brown sugar or maple syrup
  • 1 –2 garlic cloves minced
  • 1 –2 tsp grated ginger
  • 1 tsp sesame oil
  • 1 –2 tbsp rice vinegar optional
  • 1 –2 tsp sriracha or chili flakes
  • 2 –4 tbsp water to thin

Optional Garnishes:

  • Lime wedges
  • Extra chopped peanuts
  • Fried shallots or microgreens

Instructions
 

Step 1: Prep the Chickpeas

  • Preheat oven to 425°F (220°C).
  • Drain and rinse chickpeas, then pat dry thoroughly with a towel.
  • Toss with oil, salt, coriander, paprika, and pepper.
  • Spread evenly on a lined baking sheet.
  • Roast for 25–35 minutes, shaking the pan every 10 minutes until crisp.
  • Cool completely on the pan (they’ll crisp more as they cool).
  • Air Fryer Option: Cook at 400°F (200°C) for 12–18 minutes, shaking every few minutes.

Step 2: Make the Dressing

  • Whisk together peanut butter, lime juice, soy sauce, sugar, garlic, ginger, sesame oil, rice vinegar, and sriracha.
  • Add water gradually until smooth and pourable.
  • Adjust taste—add more lime for brightness or more soy for saltiness.

Step 3: Assemble the Salad

  • In a large bowl, combine cabbage, carrots, bell pepper, scallions, cilantro, mint, and cucumber.
  • Pour most of the dressing over the veggies and toss to coat.
  • Add roasted chickpeas and peanuts, then gently mix.
  • Sprinkle toasted sesame seeds and garnish with lime wedges.

Notes

  • Storage: Store salad and chickpeas separately. Chickpeas keep 3–4 days in an airtight container. Salad stays crisp for 2 days if undressed.
  • Meal Prep: Make dressing and roast chickpeas ahead of time for quick lunches.
  • Variations: Use tahini for nut-free, add mango cubes for sweetness, or toss with quinoa for extra protein.
  • Tip: Always dry chickpeas thoroughly for maximum crunch.