Chickpea Salad Recipe

Introduction

This Chickpea Salad is a vibrant and protein-packed dish bursting with fresh flavors and crunchy textures. It’s perfect as a light meal or a colorful side that comes together quickly and easily.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• ½ cup shredded carrots
• ½ cup red bell pepper, diced
• ¼ cup red cabbage, thinly sliced
• 2 tbsp chopped green onions
• 2 tbsp tahini
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp honey
• ½ tsp red pepper flakes
• ½ tsp sesame oil
• 1 clove garlic, minced
• 1 tbsp chopped peanuts (for garnish)
• 1 tbsp fresh cilantro, chopped (for garnish)
• ½ tsp sesame seeds (for garnish)

Instructions

1. Step 1: Drain and rinse the chickpeas in a colander. Allow them to drain thoroughly while preparing the other ingredients.
2. Step 2: In a large mixing bowl, combine the chickpeas, shredded carrots, diced red bell pepper, thinly sliced red cabbage, and chopped green onions. Gently stir to mix everything together.
3. Step 3: In a smaller bowl, whisk together the tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and minced garlic until smooth.
4. Step 4: Pour the dressing over the salad mixture. Using a spatula or large spoon, toss gently to ensure all ingredients are well coated.
5. Step 5: Prepare the garnishes by chopping the peanuts and fresh cilantro, and measuring out the sesame seeds.
6. Step 6: Transfer the salad to a serving dish, then sprinkle the chopped peanuts, cilantro, and sesame seeds over the top.
7. Step 7: Serve immediately as a refreshing and protein-packed meal or side dish. Enjoy every crunchy bite!

Tips & Variations

• For extra crunch, add diced cucumber or celery.
• Substitute lime juice with lemon juice for a slightly different citrus flavor.
• Add a handful of baby spinach or arugula for some leafy greens.
• Use maple syrup instead of honey to keep it vegan.
• Toast the peanuts and sesame seeds lightly for a nuttier taste.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The dressing may cause the vegetables to soften over time, so for best texture, consume within a day. If needed, let it sit at room temperature for 10 minutes before serving and toss gently to revive the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, you can cook dried chickpeas until tender and use them in the salad. Just be sure to cool them completely before mixing to maintain the salad’s refreshing texture.

Is this salad suitable for meal prep?

It is, but keep the dressing separate until you’re ready to eat to maintain crispness. Mix just before serving for the best taste and texture.

Chickpea Salad Recipe

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★★★★★

4.4 from 54 reviews

A vibrant and nutritious Chickpea Salad packed with fresh vegetables and a zesty tahini dressing, perfect as a light meal or a hearty side dish. This salad combines crunchy carrots, sweet red bell peppers, and crisp cabbage with protein-rich chickpeas, all tossed in a flavorful, tangy dressing and garnished with peanuts, cilantro, and sesame seeds for an added texture and freshness.

• Author: Nethan
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 3–4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• ½ cup shredded carrots
• ½ cup red bell pepper, diced
• ¼ cup red cabbage, thinly sliced
• 2 tbsp chopped green onions

Dressing

• 2 tbsp tahini
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp honey
• ½ tsp red pepper flakes
• ½ tsp sesame oil
• 1 clove garlic, minced

Garnishes

• 1 tbsp chopped peanuts
• 1 tbsp fresh cilantro, chopped
• ½ tsp sesame seeds

Instructions

1. Prepare Chickpeas: Start by draining and rinsing the chickpeas in a colander, then allow them to drain thoroughly while prepping the other ingredients to remove any excess liquid for a fresh salad base.
2. Combine Vegetables: In a large mixing bowl, add the chickpeas, shredded carrots, diced red bell pepper, thinly sliced red cabbage, and chopped green onions. Gently stir to combine all the ingredients evenly without mashing the chickpeas.
3. Make Dressing: In a smaller bowl, whisk together the tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and minced garlic until the dressing is smooth and well blended for a creamy and flavorful coating.
4. Toss Salad: Pour the dressing over the salad mixture and use a spatula or large spoon to toss gently, ensuring all the ingredients are evenly coated with the dressing for consistent flavor throughout.
5. Prepare Garnishes: Chop the peanuts and fresh cilantro finely, and measure out the sesame seeds to prepare for garnishing the salad.
6. Serve: Transfer the tossed salad to a serving dish, then sprinkle the chopped peanuts, cilantro, and sesame seeds evenly on top to add texture and a burst of flavor. Serve immediately to enjoy the fresh crunch and tangy taste.

Notes

• The salad is best served fresh but can be refrigerated for up to one day in an airtight container.
• For a vegan option, substitute honey with maple syrup or agave nectar.
• Adjust the amount of red pepper flakes for desired spice level.
• Use fresh lime juice for the best flavor.
• Chopping peanuts finely prevents overpowering crunch and makes the garnish more enjoyable.

Keywords: chickpea salad, vegan salad, Mediterranean salad, healthy salad, protein-rich salad, tahini dressing, crunchy vegetable salad