Description
A colourful, fresh Thai-inspired salad packed with crunchy cabbage, cucumber, carrots, bell pepper, crispy roasted chickpeas, roasted peanuts, and fragrant herbs, all tossed with a creamy peanut dressing made with lime, soy sauce, ginger, garlic, and a touch of honey.
Ingredients
For the Crispy Chickpeas
1 can (15 oz / 425 g) chickpeas, drained, rinsed, and thoroughly dried
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp ground cumin
1/4 tsp salt
1/4 tsp black pepper
For the Salad
4 cups (300 g) shredded green or red cabbage
1 large cucumber, thinly sliced
2 medium carrots, julienned or shredded
1/2 red bell pepper, thinly sliced
1/2 cup (60 g) shredded purple cabbage
1/3 cup (35 g) chopped roasted peanuts
1/4 cup (15 g) fresh cilantro, chopped
2 tbsp fresh mint leaves, chopped
2 green onions, thinly sliced
For the Creamy Peanut Dressing
1/4 cup (65 g) creamy peanut butter
2 tbsp soy sauce
1 1/2 tbsp fresh lime juice
1 tbsp honey or maple syrup
1 tsp sesame oil
1 tsp rice vinegar
1 small garlic clove, finely minced
1 tsp freshly grated ginger
2–3 tbsp warm water, as needed
1/4 tsp red pepper flakes, optional
For Garnishing
2 tbsp chopped roasted peanuts
Fresh cilantro
Fresh mint
Lime wedges
Instructions
1. Preheat the oven to 425°F (220°C). Drain and rinse the chickpeas, then pat them very dry with paper towels. Removing as much moisture as possible helps them become crisp during roasting.
2. Place the dried chickpeas in a bowl and toss them with olive oil, garlic powder, smoked paprika, ground cumin, salt, and black pepper until evenly coated.
3. Spread the seasoned chickpeas in a single layer on a lined baking sheet. Roast for 25–35 minutes, shaking the pan or stirring the chickpeas halfway through cooking, until golden and crisp. Remove from the oven and let them cool slightly.
4. While the chickpeas roast, shred the cabbage, slice the cucumber and red bell pepper, and julienne or shred the carrots. Thinly slice the green onions and chop the fresh cilantro and mint.
5. Add the prepared vegetables and herbs to a large serving bowl.
6. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey or maple syrup, sesame oil, rice vinegar, minced garlic, grated ginger, and optional red pepper flakes.
7. Gradually whisk in the warm water, one tablespoon at a time, until the dressing becomes smooth, creamy, and easy to drizzle. Add a little more water if needed.
8. Toss the cabbage, cucumber, carrots, bell pepper, green onions, cilantro, and mint gently until the different colours and textures are evenly distributed.
9. Pour the creamy peanut dressing over the vegetables and toss gently until everything is evenly coated.
10. Scatter the roasted chickpeas over the salad just before serving to help preserve their crispy texture.
11. Sprinkle the chopped roasted peanuts over the top. Finish with extra fresh cilantro, mint leaves, and lime wedges.
12. Serve immediately as a fresh lunch, light dinner, or colourful side dish. For the best texture, keep the crispy chickpeas separate until just before serving.
Notes
Dry the chickpeas very well before roasting because excess moisture can prevent them from becoming properly crisp. Do not overcrowd the baking sheet. Spread the chickpeas out so hot air can circulate around them. Slice the vegetables thinly and evenly so the salad is easier to eat and the dressing distributes well. Add warm water gradually to the peanut dressing until it reaches a creamy but pourable consistency. Add the crispy chickpeas just before serving so they do not soften in the dressing. Use fresh lime juice for the brightest flavour and to balance the richness of the peanut butter. Taste the dressing before serving and adjust the lime, sweetness, or seasoning depending on the soy sauce and peanut butter used. The chickpeas can be roasted ahead of time and stored separately in an airtight container once completely cooled. The peanut dressing can be prepared ahead and refrigerated. Whisk in a little warm water if it thickens while chilled. Cashews or almonds can be used instead of peanuts. Almond butter or cashew butter can replace peanut butter if preferred. For a spicier salad, add extra red pepper flakes or sliced fresh chilli. Serve with grilled chicken, shrimp, tofu, or another favourite protein for a heartier meal. For the best texture, store the vegetables, dressing, and crispy chickpeas separately. The dressed vegetables keep for about 1–2 days in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Thai