A fresh, colorful, and satisfying Thai-inspired salad packed with crispy chickpeas, crunchy vegetables, herbs, and a sweet-tangy peanut-lime dressing. It’s perfect for lunch, meal prep, picnics, or as a light side dish.
Ingredients
For the Crispy Chickpeas
1 can (15 oz / 425 g) chickpeas, drained and rinsed
1 tbsp olive oil
½ tsp garlic powder
½ tsp smoked paprika
¼ tsp salt
¼ tsp black pepper
For the Salad
3 cups shredded green or red cabbage
1 large carrot, julienned or shredded
1 red bell pepper, thinly sliced
½ cucumber, diced
½ cup edamame, cooked and cooled
¼ cup red onion, thinly sliced
¼ cup fresh cilantro, chopped
¼ cup fresh mint, chopped
2 tbsp green onions, sliced
¼ cup roasted peanuts, chopped
Thai Peanut-Lime Dressing
⅓ cup creamy peanut butter
2 tbsp fresh lime juice
1½ tbsp soy sauce
1 tbsp honey or maple syrup
1 tbsp rice vinegar
1 tsp toasted sesame oil
1 tsp freshly grated ginger
1 small garlic clove, minced
1–2 tbsp warm water, as needed
½ tsp sriracha or chili garlic sauce, optional
Instructions
- Make the Crispy Chickpeas
Preheat oven to 425°F (220°C).
Pat the chickpeas very dry with paper towels. Remove any loose skins if desired.
Toss chickpeas with olive oil, garlic powder, smoked paprika, salt, and black pepper.
Spread them in a single layer on a baking sheet.
Roast for 25–35 minutes, shaking the pan halfway through, until golden and crispy.
Let them cool for a few minutes.
- Prepare the Vegetables
While the chickpeas roast, add the cabbage, carrot, bell pepper, cucumber, edamame, red onion, cilantro, mint, and green onions to a large bowl.
Toss gently to combine.
- Make the Dressing
Whisk together peanut butter, lime juice, soy sauce, honey or maple syrup, rice vinegar, sesame oil, ginger, garlic, and sriracha.
Add warm water 1 tablespoon at a time until the dressing becomes smooth and pourable.
Taste and adjust:
More lime juice for tanginess
More honey/maple syrup for sweetness
More sriracha for heat
More soy sauce for saltiness
4. Assemble
Pour about ⅔ of the dressing over the vegetables and toss well.
Add the crispy chickpeas and chopped peanuts.
Drizzle with the remaining dressing and gently toss.
- Serve
Finish with extra cilantro, mint, green onions, peanuts, and a squeeze of fresh lime.
Serve immediately for maximum crunch.
Recipe Details
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Course: Salad / Lunch / Side Dish
Cuisine: Thai-inspired
Difficulty: Easy
Tips for Extra Crunch
Dry the chickpeas extremely well before roasting.
Don’t overcrowd the baking sheet.
Add the crispy chickpeas right before serving.
Keep the dressing separate if preparing the salad ahead.
Toast the peanuts briefly in a dry skillet for even more flavor.
Easy Substitutions
Peanuts: Use cashews or almonds.
Peanut butter: Use almond butter or sunflower seed butter.
Honey: Use maple syrup for a vegan version.
Soy sauce: Use tamari for gluten-free.
Edamame: Substitute cooked green peas.
Cabbage: Use a bagged coleslaw mix for convenience.
Cilantro: Use Thai basil or extra mint if preferred.
Nut & Allergen Information
Tree nuts: None in the basic recipe, but substitutions such as cashews or almonds contain tree nuts.
Peanuts: Yes — peanut butter and roasted peanuts.
Dairy: None.
Eggs: None.
Wheat/Gluten: Soy sauce may contain wheat.
Soy: Yes — soy sauce and edamame.
Sesame: Yes — sesame oil.
Nut-free: Use sunflower seed butter and roasted sunflower seeds instead of peanuts.
Peanut-free: Use sunflower seed butter.
Gluten-free: Use certified gluten-free tamari instead of regular soy sauce and check all packaged ingredients.
Vegan: Use maple syrup instead of honey.
For serious allergies, check packaged ingredients and cross-contact statements.
Approximate Nutrition
Per serving, without major substitutions:
Calories: ~430–470 kcal
Protein: ~15–18 g
Carbohydrates: ~50–55 g
Fat: ~20–23 g
Fiber: ~11–13 g
Sugar: ~12–15 g
Nutrition varies depending on the dressing, peanut butter, and toppings used.
Q&A
Q: Can I make this salad ahead of time?
Yes. Prepare the vegetables and dressing up to 2 days ahead. Store separately and add the chickpeas and peanuts just before serving.
Q: Will the chickpeas stay crispy in the salad?
They are crispiest immediately after roasting. For meal prep, store them separately and add them just before eating.
Q: Can I use canned chickpeas?
Yes. Canned chickpeas are perfect. Drain, rinse, and dry them very thoroughly before roasting.
Q: Can I use air fryer instead of the oven?
Yes. Air fry seasoned chickpeas at approximately 390°F (200°C) for 12–18 minutes, shaking several times, until crispy.
Q: How can I make the salad more filling?
Add grilled chicken, shrimp, tofu, extra edamame, or cooked quinoa.
Q: Is this salad spicy?
Not necessarily. The sriracha is optional. Add more or less according to your taste.
Q: How long does the assembled salad last?
Once dressed, it is best eaten the same day. For meal prep, keep the dressing and crispy toppings separate.
Q: Can I make it without peanuts?
Absolutely. Sunflower seed butter and toasted sunflower seeds make excellent peanut-free substitutes.
Q: Can I make it vegan?
Yes. Simply replace honey with maple syrup.
Q: What makes it Thai-inspired?
The combination of lime, ginger, garlic, chili, soy sauce, sesame oil, herbs, and a sweet-savory peanut dressing gives the salad its Thai-inspired flavor profile.
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