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Close up of shredded cabbage and crispy roasted chickpeas in a white ceramic bowl. (Thai Chickpea Salad)

Thai Chickpea Salad with Creamy Peanut Dressing

This vibrant Thai Chickpea Salad features shredded purple cabbage, julienned carrots, and roasted crispy chickpeas tossed in a thick, creamy peanut dressing. A protein-packed, crunchy meal perfect for healthy meal prep and Pinterest-worthy plating.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 cups
Course: Dinner, Lunch, Salad
Cuisine: Asian, Thai-Inspired
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Salad Components
  • 1 can (15oz/425g) Chickpeas Rinsed and thoroughly dried
  • 2 cups (180g) Purple Cabbage Finely shredded
  • 2 cups (140g) Green Cabbage Finely shredded
  • 2 large (120g) Carrots Julienned
  • 4 whole (30g) Scallions Thinly sliced
  • 1/2 cup (15g) Fresh Cilantro Whole leaves for garnish
  • 1 tbsp (15ml) Toasted White Sesame Seeds For topping
Peanut Dressing
  • 1/2 cup (128g) Creamy Peanut Butter Natural is best
  • 2 tbsp (30ml) Soy Sauce Or Tamari for GF
  • 1 tbsp (15ml) Rice Vinegar
  • 1 tbsp (15ml) Maple Syrup Or honey
  • 1 tsp (5g) Fresh Ginger Grated

Equipment

  • 1 Baking Sheet For roasting chickpeas
  • 1 Large White Ceramic Bowl For assembly

Method
 

Roasting
  1. Toss dried chickpeas with oil and salt. Roast at 400°F (200°C) for 25 minutes until deep golden-brown and wrinkled.
Assembly
  1. Combine shredded purple and green cabbage in a white ceramic bowl.
  2. Layer julienned carrots and scallions over the cabbage.
  3. Whisk dressing and drizzle in a zigzag pattern. Top with roasted chickpeas, cilantro, and sesame seeds.

Notes

Dry the chickpeas completely for maximum crunch.
Store dressing and salad separately for long-term meal prep.