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
This crunchy chopped Thai Chickpea Salad is loaded with colorful veggies and tossed in a flavorful peanut dressing! Recipe yields 4-6 side salads.
- 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
- 1/4 cup chopped/sliced green onion
- 1/4-1/2 cup fresh chopped cilantro
- 1/4 cup chopped roasted peanuts or cashews for topping
- 1/4 cup natural creamy peanut butter
- 1/2 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
- 1/4 tsp cayenne pepper for optional spice/heat
- 2 TBSP warm water to thin dressing
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!
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.
See blog post for more tasty dressing options for this salad!
Nutrition Facts below are estimated for salad and dressing using an online recipe nutrition calculator. Adjust as needed based on swaps/extras and enjoy!
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!