Crunchy Chickpea Peanut Thai Salad
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.
Servings: 4 -6 servings
Calories: 339kcal
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
Serving: 1 | Calories: 339kcal | Carbohydrates: 23g | Protein: 10g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Sodium: 201mg | Potassium: 508mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1043IU | Vitamin C: 76mg | Calcium: 69mg | Iron: 2mg