This crunchy chopped Thai Chickpea Salad is loaded with colorful veggies and tossed in a flavorful peanut dressing! Vegan + Gluten-Free.
This sassy salad is filled with a rainbow of veggie goodness!
Tender chickpeas are tossed with crisp lettuce with a colorful sprinkling of carrots, cabbage, bell pepper, jalapeño, scallions, cilantro, and peanuts.
No romaine? I have it on good authority that kale makes a crazy tasty swap! I like to massage it first with a teeny pinch of salt and a drizzle of olive oil or lemon juice. Delish!
I paired this pretty chickpea and veggie salad with a spicy peanut dressing, but there are so many tasty dressing options to explore here!
More Delicious Dressing Options
- Honey Sriracha Lime Dressing
- Zesty Harissa Vinaigrette
- You could even skip the peanuts and pair it with a Light Lemon Dressing
I absolutely love the CRUNCH of this fresh chopped salad.
If you’re meal prepping, feel free to store the salad and dressing in separate containers in the fridge, bring dressing back to room temperature, then combine before serving. Easy peasy! Both should stay fresh for 3-4 days.
If you’d like a marinated chopped salad vibe, you can even store the two tossed together. The flavors will amplify and the dressed salad can be enjoyed for 2-3 days.
Chopped Thai Chickpea Salad with Spicy Peanut Dressing
This recipe yields 4-6 side dish sized servings and is easily halved if preferred.
Thai Chickpea Salad with Peanut Dressing
Ingredients
- 1 (15 ounce) can chickpeas , drained and rinsed
- 3 cups romaine lettuce
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper , diced
- 1 jalapeño , seeded and finely diced
- ¼ cup chopped/sliced green onion
- 1/4-1/2 cup fresh chopped cilantro
- ¼ cup chopped roasted peanuts or cashews for topping
PEANUT DRESSING
- ¼ cup natural creamy peanut butter
- ½ orange , juiced (lime juice works too)
- 2.5 TBSP low sodium gluten-free soy sauce
- 1 TBSP pure maple syrup or honey
- 1 TBSP rice vinegar (seasoned or regular)
- 1 TBSP sesame oil or avocado oil
- 1 tsp fresh grated ginger
- 1 clove garlic , finely minced
- ¼ tsp cayenne pepper for optional spice/heat
- 2 TBSP warm water to thin dressing
Instructions
- Let's get chopping! Finely chopped veggies are key for getting a little bit of everything in one bite. Finely chop or shred lettuce. Shred or thinly slice cabbage. For pre-shredded carrots, I like to chop these up a bit to spread them more evenly in the salad. Finely dice bell pepper and jalapeño, removing seeds and stems. Chop cilantro and green onion via preferred method. (I like to use kitchen scissors) Combine veggies and set aside.
- For the dressing, add peanut butter, soy sauce, orange juice, syrup/honey, rice vinegar, sesame oil, ginger, garlic, cayenne and water to to a small bowl and whisk well.
- Drizzle dressing over the salad and toss to combine. Top with chopped nuts and dive in!
Notes
Nutrition
This tasty recipe is adapted from Ambitious Kitchen’s Thai Chickpea Broccoli Salad.
If you get a chance to try this tasty Thai Chickpea Salad recipe, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
Crazy for Chickpea Recipes?
My Garden Veggie Chickpea Salad Sandwich is crazy popular and has the most rave reviews! It’s a must try as a plant-based alternative to tuna salad or chicken salad sandwiches. It’s healthy and deeeeelicious!
Chickpeas make the ultimate topping for salads and soups. If you haven’t made it yet, my Creamy Tomato Soup with Crispy Parmesan Chickpeas is a must-try!
Once you’ve made this Thai Chickpea Salad recipe, get your Mediterranean on with my Greek Chickpea Salad <– it can be made ahead of time and makes a fabulous side dish!
See the full round-up in my 21 Chickpea Recipes to Make with a Can of Garbanzo Beans post. There are so many delicious recipes to choose from!
Questions & Reviews
Delicious, light salad for our Thai-inspired Friendsgiving dinner. Several compliments on the peanut dressing, which is absolutely delicious!
Yay!! So happy to hear it was enjoyed by all. 😃 Thanks Tammie!
Great salad. It does require a good bit of prep. The only tweak I made was to put the chick peas in the oven for 15 minutes at 425 degrees.
Thank you for sharing this amazing salad! I used rainbow carrots, julienned and cut into 1 inch pieces, roasted the chickpeas, added mandarin orange slices and subbed with toasted slivered almonds since I did not have peanuts on hand. The dressing is amazing! I tossed the salad with the dressing and then topped the individual salads with roasted Thai Chicken thighs for a non vegetarian dinner. This made 6 servings and was totally restaurant worthy! Thank you again for another delicious meal that will be on rotation!!
This salad is a delight! So crunchy and fresh and flavorful and the dressing is lovely.
I’m so stoked you enjoyed it!
You nailed it ! So good
Jenn,
Followed the recipe to the”t”. Another fool free recipe and it was a huge hit at the summer pool party I took it to.
Thank you for sharing this recipe.
Ramya
Jenn, this was so YUMM! Happy tastebuds at my place – thank you.😁
Mine was less eye pleasing than your pretty pictures (green cabbage from my crisper subbed for purple) but our mouths still left the table smiling.☺
Cheers
This is awesome, thanks for the recipe!
You’re super welcome! Hope you adore it!
Thank you so much for this recipe. My 18 year old, heading off to college, commented on the bright colors of the vegetables and was impressed that vegetables could taste so good! My husband loved the dressing. Nothing wrong with a little peanut butter to get your kid to eat his daily serving of vegetables. I loved it and shared it with my sister already!
My 3rd recipe I have tried and loved of yours! My husband and our 4 and 2 year old also enjoyed it! Thank you!
Debra you have made my night! Thank you so much!!
Woot! So stoked you’re loving it!