Name: Crunchy Thai Chickpea Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Thai
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; ½ cup shredded carrots; ½ cup red bell pepper, diced; ¼ cup red cabbage, thinly sliced; 2 tbsp chopped green onions; 2 tbsp tahini; 1 tbsp soy sauce; 1 tbsp lime juice; 1 tsp honey; ½ tsp red pepper flakes; ½ tsp sesame oil; 1 clove garlic, minced; 1 tbsp chopped peanuts; 1 tbsp fresh cilantro, chopped; ½ tsp sesame seeds

Jump to Recipe· 4.9 from 16 reviews

Bright, bold, and absolutely irresistible, this Crunchy Thai Chickpea Salad Recipe brings a riot of colors and flavors together in one bowl. It’s the kind of dish that makes every bite an adventure—tender chickpeas, crisp fresh vegetables, and a punchy, tangy-sweet Thai-inspired dressing. Whether you need a nourishing lunch or an eye-catching side for your next gathering, this salad is it! Wholesome, protein-packed, and ready in a flash, it’s a favorite you’ll want to make again and again.

Crunchy Thai Chickpea Salad Recipe - Recipe Image

Ingredients You’ll Need

The magic of this salad lies in its simplicity—every ingredient serves a delicious purpose, whether adding crunch, color, or a burst of flavor. You probably have most of these on hand already, and each one comes together to make the Crunchy Thai Chickpea Salad Recipe sing!

Chickpeas: Protein-packed and buttery, these are your hearty base—just drain and rinse for best flavor and texture.
Shredded carrots: Bring sweetness and crunch, plus vibrant color that pops in every bite.
Red bell pepper: Adds juiciness, a mild tang, and gorgeous red hues to the mix.
Red cabbage: Thinly sliced for satisfying bite and brilliant purple color (plus extra crunch).
Green onions: Their mild sharpness lifts the salad, giving it freshness without overpowering.
Tahini: The dressing’s creamy backbone, with a subtle nuttiness that balances all the flavors.
Soy sauce: Delivers that savory, umami punch with a hint of saltiness.
Lime juice: Zests everything up with a burst of citrus—never skip it!
Honey: Adds a touch of sweetness to round out the savory and spicy flavors.
Red pepper flakes: Just the right amount of heat to wake up your taste buds.
Sesame oil: A little goes a long way—just a drizzle brings deep, toasty notes.
Garlic: Minced to infuse the dressing with loads of aromatic zing.
Chopped peanuts: Classic Thai topping for crunch and extra protein.
Fresh cilantro: Bright, herbal, and the perfect finishing touch.
Sesame seeds: A sprinkle adds nuttiness and even more visual appeal.

How to Make Crunchy Thai Chickpea Salad Recipe

Step 1: Prep the Chickpeas

Start by draining and rinsing your canned chickpeas thoroughly. Not only does this cut down on sodium, but it also gives you the clean flavor you want—no ‘canned’ taste lingering here! Let them drain and dry a little bit while you prep the rest of your ingredients.

Step 2: Combine the Salad Ingredients

Grab a large mixing bowl and toss in your chickpeas, shredded carrots, diced red bell pepper, thinly sliced red cabbage, and a good sprinkling of chopped green onions. Already, the bowl looks like a party! Use salad servers or good old clean hands to mix everything gently.

Step 3: Prepare the Dressing

In a separate small bowl or measuring cup, whisk together the tahini, soy sauce, lime juice, honey, red pepper flakes, sesame oil, and minced garlic. Keep whisking until smooth and creamy—add a teaspoon or two of water if it seems too thick. The flavor should be bold and balanced, with a kick of spice and a mellow finish.

Step 4: Toss the Salad

Pour the luscious dressing right over the chopped veggies and chickpeas. This is where the transformation happens! Use tongs or a spoon to gently toss until everything is super well coated—make sure that beautiful dressing gets into every nook and cranny.

Step 5: Add Garnishes

Time for the grand finale! Sprinkle chopped peanuts, lots of fresh cilantro, and a flurry of sesame seeds all over the top. These little extras are more than just pretty—they give every forkful even more crunch and big bursts of flavor.

Step 6: Serve and Enjoy

Transfer your Crunchy Thai Chickpea Salad Recipe to your favorite serving dish, grab a fork, and dive in! Trust me—this is one of those salads that disappears faster than you’d expect.

How to Serve Crunchy Thai Chickpea Salad Recipe

Garnishes

A finishing touch of chopped peanuts, fresh cilantro, and sesame seeds is what makes this Crunchy Thai Chickpea Salad Recipe really shine. They not only bring crunch and color, but also that distinct Thai-inspired flair. Don’t be shy here—go extra generous for even more flavor!

Side Dishes

This salad is wonderful as a standalone lunch, but it pairs beautifully with jasmine rice, warm naan or flatbread, or alongside grilled tofu or skewers. I’ve even served it with a cup of coconut soup for a seriously satisfying meal.

Creative Ways to Present

For parties, scoop the salad into lettuce cups or hollowed bell peppers for a fun, edible bowl. You can also pile it onto toast for a hearty open-faced sandwich, or roll it into rice paper wraps to serve as an appetizer. However you present it, the vibrant colors always catch everyone’s attention!

Make Ahead and Storage

Storing Leftovers

Keep your leftover Crunchy Thai Chickpea Salad Recipe in an airtight container in the fridge. It will stay fresh and crisp for 2 to 3 days, and the flavors might get even better by day two as everything marinates together!

Freezing

This salad doesn’t freeze well, unfortunately—the fresh veggies can go mushy and lose their crunch after thawing. If you’d like, you can freeze just the chickpeas, but I recommend making the whole salad fresh for the best taste and texture.

Reheating

No need to reheat—this salad is best cold or at room temperature! If it’s just come out of the fridge and seems a little firm, let it sit on the counter for a few minutes to take the chill off before enjoying.

FAQs

Can I use dried chickpeas instead of canned?

Absolutely! Just cook your dried chickpeas fully and let them cool before using. You’ll need about 1.5 cups of cooked chickpeas to replace a standard can in this Crunchy Thai Chickpea Salad Recipe.

What can I use instead of tahini for the dressing?

If you don’t have tahini handy, smooth natural peanut butter is a fantastic swap. It brings a different nutty flavor that works beautifully with these Thai-inspired ingredients.

Is this salad vegan?

It’s vegetarian as written, but to make it fully vegan, simply replace the honey in the dressing with maple syrup or agave nectar—easy and just as delicious!

Can I make this ahead for meal prep?

Yes, this Crunchy Thai Chickpea Salad Recipe is fantastic for meal prep. Just keep the dressing and garnishes separate until you’re ready to eat, so everything stays nice and crisp.

Can I add extra veggies or protein?

Definitely! Crunchy cucumber, snap peas, or edamame are tasty additions, and you can toss in grilled chicken or tofu if you want even more protein—the salad is super flexible.

Final Thoughts

I hope you feel inspired to whip up this Crunchy Thai Chickpea Salad Recipe soon—it’s bright, nourishing, and never boring. Once you try it, you’ll see how easy it is to bring big flavor and crunch to your table in just minutes. Give it a go and let me know how you make it your own!