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Wide ceramic bowl containing Thai Chickpea Salad with shredded cabbage and roasted chickpeas under natural light.
FL Recipes

Thai Chickpea Salad with Creamy Peanut Dressing and Roasted Golden Chickpeas

A vibrant, plant-based Thai Chickpea Salad featuring crunchy roasted golden chickpeas, shredded cabbage, and julienned carrots, all drizzled in a rich, velvety peanut sauce. Perfect for a healthy, high-protein lunch or dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Lunch, Salad
Cuisine: American, Thai-inspired
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Roasted Chickpeas
  • 1 can (15 oz / 425g) Chickpeas drained and rinsed
  • 1 tbsp (15ml) Olive Oil
  • 1/4 tsp (1.5g) Sea Salt
Salad Base
  • 2 cups (180g) Purple Cabbage finely shredded
  • 2 cups (180g) Green Cabbage finely shredded
  • 1 cup (130g) Carrots julienned
  • 1 medium (120g) Red Bell Pepper thinly sliced
  • 1 cup (155g) Edamame shelled and cooked
Creamy Peanut Dressing
  • 1/2 cup (125g) Natural Peanut Butter creamy style
  • 2 tbsp (30ml) Soy Sauce or Tamari
  • 1 tbsp (15ml) Lime Juice freshly squeezed
  • 1 tsp (5g) Fresh Ginger grated
  • 2-3 tbsp (30-45ml) Warm Water to thin as needed
Garnishes
  • 1/4 cup (30g) Roasted Peanuts crushed
  • 1/4 cup (10g) Fresh Cilantro chopped
  • 1 tsp (3g) Black Sesame Seeds

Equipment

  • 1 Rimmed Baking Sheet For roasting chickpeas
  • 1 Mandoline Slicer or Chef's Knife For finely shredding cabbage
  • 1 Wide White Ceramic Bowl For serving and presentation

Method
 

Roast the Chickpeas
  1. Preheat oven to 400°F (200°C). Thoroughly dry the chickpeas with a towel. Toss with olive oil and salt.
  2. Spread chickpeas on a baking sheet. Roast for 20-25 minutes until golden-brown and slightly charred, shaking halfway through.
Prepare Salad and Dressing
  1. Finely shred the cabbages and julienne the carrots. Slice the bell peppers.
  2. In a bowl, whisk peanut butter, soy sauce, lime juice, and ginger. Add warm water until thick but pourable.
Assemble
  1. Mix cabbages and carrots in a wide bowl. Top with peppers and edamame.
  2. Add warm roasted chickpeas to the center. Drizzle with peanut sauce and sprinkle with crushed peanuts, cilantro, and black sesame seeds.

Nutrition

Calories: 385kcalProtein: 16gFat: 22gFiber: 12g

Notes

Ensure chickpeas are completely dry before roasting for maximum crunch.
Use a wide bowl to showcase the vibrant layers of the Thai Chickpea Salad.
Keyword Peanut Dressing,Roasted Chickpeas,Thai Chickpea Salad,Vegan Salad

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