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Crunchy Chickpea Peanut Thai Salad

Tara Noland
A simple summer Crunchy Chickpea Peanut Thai Salad is perfect on its own or over chicken, fish or steak. Also a great salad to take to a potluck or BBQ this summer.
5 from 6 votes
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Prep Time 15 minutes
Total Time 15 minutes
Cuisine Thai
Servings 4 -6 servings

Ingredients
 

Salad

  • 1 cup chickpeas drained and rinsed, picked over for loose skins
  • 2 celery stalks sliced
  • 1/2 cucumber seeded and sliced
  • 1/2 red pepper sliced and cut in half
  • 1/2 yellow pepper sliced and cut in half
  • 2 cups purple cabbage sliced
  • 1/2 cup salted peanuts

Dressing

  • 2 Tbsp. fresh lime juice
  • 3 Tbsp. canola oil
  • 1 Tbsp. sesame oil
  • 1/2 Tbsp. soy sauce low sodium
  • 1 tsp. sugar
  • 1/2 Tbsp. ginger minced
  • Pinch of salt

Instructions
 

  • Toss the salad ingredients together in a medium sized bowl.
  • Mix all the dressing ingredients together in a jar or shaker. Shake well and pour over the salad.
  • Serve at once.
  • If making ahead, toss in the peanuts at the end and pour over the dressing.
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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