This crunchy chopped Thai Chickpea Salad is loaded with colorful veggies and tossed in a flavorful peanut dressing! Recipe yields 4-6 side salads.
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!
Recipe by Peas and Crayons - Thai Chickpea Salad with Peanut Dressing https://peasandcrayons.com/2020/06/thai-chickpea-salad-with-peanut-dressing.html