Description
Bright, herb-packed, and irresistibly crunchy with bold Thai-inspired flavor.
Ingredients
Scale
- 2 cups canned chickpeas, drained and rinsed
- 1 cup shredded carrots
- ½ cup thinly sliced red onion
- ¼ cup fresh chopped cilantro
- 2 tbsp chopped fresh mint
- 2 tbsp roasted peanuts, crushed
- 2 tbsp lime juice
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp honey (or maple syrup)
- ½ tsp red pepper flakes
- 1 tsp grated fresh ginger
Instructions
- In a large bowl, combine chickpeas, shredded carrots, and sliced red onion.
- Add cilantro, mint, and crushed peanuts for fresh crunch.
- In a small bowl, whisk lime juice, soy sauce, sesame oil, honey, ginger, and red pepper flakes.
- Pour dressing over salad and toss thoroughly to coat.
- Let sit 5–10 minutes to absorb flavor.
- Taste and adjust lime or salt as needed.
- Serve chilled or at room temperature.
Notes
- For a vegan option, use maple syrup instead of honey.
- Adjust the amount of red pepper flakes to control the spice level.
- This salad can be made ahead of time and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: No cook
- Category: Salad
- Method: No cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg