Description
A refreshing and nutritious salad featuring crunchy chickpeas and vibrant vegetables, tossed in a zesty Thai-inspired dressing.
Ingredients
Scale
- 1 can chickpeas (15 oz), drained and rinsed
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1 cup shredded carrots
- 1/4 cup chopped cilantro
- 3 green onions, sliced
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1 tablespoon 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 20-25 minutes until crispy.
- In a large bowl, combine red bell pepper, cucumber, carrots, cilantro, and green onions.
- In a small bowl, mix peanut butter, soy sauce, lime juice, sesame oil, and honey until smooth.
- Add the roasted chickpeas to the vegetable mixture.
- Pour the dressing over the salad and toss to combine.
- Season with salt and pepper to taste. Serve immediately or chill before serving.
Notes
- Adjust the dressing ingredients to taste.
- This salad can be stored in the refrigerator for up to 2 days.
- For added crunch, consider adding nuts or seeds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting and mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Crunchy Thai Chickpea Salad