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Close up shot of a vibrant Thai Chickpea Salad in a shallow white ceramic bowl with shredded cabbage and charred chickpeas. (Thai Chickpea Salad)

Thai Chickpea Salad with Roasted Chickpeas and Creamy Peanut Dressing

A vibrant Thai Chickpea Salad featuring crunchy dual-cabbage slaw, julienned carrots, and golden-brown roasted chickpeas, all finished with a velvety peanut lime dressing. Perfect for high-protein meal prep or a healthy, colorful dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 cups
Course: Dinner, Lunch
Cuisine: Thai-inspired, Vegan
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Chickpeas
  • 1 can (15 oz / 425g) Chickpeas Rinsed, drained, and dried
  • 1 tbsp (15ml) Avocado Oil
  • 1/4 tsp (1.5g) Salt
Vegetables
  • 2 cups (180g) Red Cabbage Finely shredded
  • 2 cups (180g) Green Cabbage Finely shredded
  • 2 large (150g) Carrots Julienned
Peanut Lime Dressing
  • 1/2 cup (125g) Creamy Peanut Butter Unsweetened
  • 3 tbsp (45ml) Lime Juice Freshly squeezed
  • 2 tbsp (30ml) Soy Sauce Or tamari for gluten-free
  • 1 tbsp (6g) Fresh Ginger Grated
  • 1 tbsp (15ml) Maple Syrup
Garnish
  • 1/2 cup (15g) Fresh Cilantro Leaves only
  • 3 whole Scallions Thinly sliced
  • 1/4 cup (35g) Roasted Peanuts Crushed

Equipment

  • 1 Rimmed Baking Sheet For roasting chickpeas
  • 1 Mandoline slicer For finely shredding cabbage
  • 1 Shallow White Ceramic Bowl For authentic plating

Method
 

Roast the Chickpeas
  1. Preheat oven to 400°F (200°C). Rinse and drain chickpeas, then dry thoroughly with a kitchen towel until no moisture remains.
  2. Toss chickpeas with oil and salt. Spread on a baking sheet and roast for 20-25 minutes until golden-brown with charred spots.
Prepare Salad and Dressing
  1. In a bowl, whisk peanut butter, lime juice, soy sauce, ginger, and maple syrup. Add water 1 tbsp at a time until it reaches a drizzling consistency.
  2. Finely shred both cabbages using a mandoline. Julienne the carrots into thin matchsticks. Mix together in a large shallow bowl.
Assemble
  1. Top the vegetable base with roasted chickpeas. Drizzle the creamy peanut sauce unevenly over the top. Garnish with cilantro, scallions, and crushed peanuts.

Notes

Ensure chickpeas are bone-dry before roasting for maximum crunch.
Store dressing and salad separately to prevent wilting.