How long can you store Crunchy Thai Chickpea Salad?

You can store the Crunchy Thai Chickpea Salad in an airtight container in the fridge for 3 to 4 days. Just be sure to keep the dressing separate until you're ready to serve. This way, your salad will stay fresh and crunchy without getting soggy.

Can I make this salad in advance for meal prep?

Absolutely! This salad is a great option for meal prep. Prepare the salad and portion it into containers, adding the dressing just before you eat. This ensures each meal retains its delightful crunch and flavor.

Is this salad suitable for a gluten-free diet?

Yes! This salad can easily be made gluten-free by using tamari instead of soy sauce. All the other ingredients are naturally gluten-free, making it a perfect choice for those with gluten sensitivity.

What is the nutritional profile of Crunchy Thai Chickpea Salad?

Crunchy Thai Chickpea Salad is packed with protein, fiber, and essential nutrients from the fresh vegetables. Each serving provides a balanced mix of carbohydrates and healthy fats, making it a wholesome choice.

How can I enhance the flavor of the dressing?

To enhance the flavor of the dressing, consider adding some spicy elements, such as a dash of sriracha or a sprinkle of chili powder. Fresh herbs like cilantro or mint can also elevate the taste!

Crunchy Thai Chickpea Salad: Simply Delicious!

Ingredients

Units Scale

1.5 cups Chickpeas (cooked or canned)
1 cup Shredded carrots
1 medium Red bell pepper (diced)
2 cups Red cabbage (thinly sliced)
1 bunch Green onions (chopped)
3 tablespoons Tahini or smooth peanut butter
2 tablespoons Soy sauce or tamari (for gluten-free)
1 tablespoon Lime juice or lemon juice
1 tablespoon Honey or maple syrup (for vegan option)
1 pinch Red pepper flakes
1 tablespoon Sesame oil or any neutral oil
2 cloves Garlic (minced or 1/4 tsp garlic powder)
Chopped peanuts (optional)
Fresh cilantro or parsley (to taste)
Sesame seeds (optional for garnish)

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Instructions

Gather all your ingredients. Rinse canned chickpeas thoroughly; prepare and chop the vegetables.
In a large bowl, combine chickpeas, shredded carrots, diced red bell pepper, sliced red cabbage, and chopped green onions.
In a small bowl, whisk together tahini (or peanut butter), soy sauce, lime juice, honey (or maple syrup), red pepper flakes, sesame oil, and garlic until smooth. Pour dressing over salad and toss to coat.
If using, sprinkle chopped peanuts or sesame seeds on top before serving.

Notes

This salad can be stored in the fridge for a few days, making it perfect for meal prep.

Author: carter_emily
Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Thai
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 6g
Sodium: 400mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 10g
Cholesterol: 0mg