Thai chickpea salad is a healthy and satisfying dish that’s made with simple ingredients and can be eaten for days! I came up with this dish one Sunday when I craved something light, crunchy and refreshing for lunch throughout the week. I wanted something that could sit in the fridge for a few days and almost get better as the days went on. You know those dishes where the sauce marinates into the food overnight and tastes good if not better the next day? Yep, that’s what this is all about.

Right away this became a favorite in my household. I made up a huge batch and we ate it for 3 days, that’s my kind of meal prep.

Only six vegetables make up the salad and four ingredients for the sauce, so easy! You can also customize this and add in whatever vegetables you like or have on hand. The key in this recipe is chickpeas. They give so much fiber and protein leaving you full for hours!

Ingredients Needed for Thai Chickpea Salad
Thai Chickpea salad includes only a few easy to find vegetables, but feel free to add in anything additional you like!

• Chickpeas
• Cucumber
• Matchstick Carrots
• Red Onion
• Purple Cabbage
• Green Onion
• Lime
• Rice Vinegar
• Sesame Oil
• Peanut or Almond Butter

How to Make Thai Chickpea Salad

1. Chop cucumber, onion, cabbage and green pepper into bite size pieces.
2. Rinse and drain chickpeas.
3. Add all vegetables to a large mixing bowl and set aside.
4. Combine lime, rice vinegar sesame oil and peanut butter in a bowl or mason jar. Shake or stir to combine.
5. Pour dressing over the vegetables and refrigerate.
6. Enjoy!

I recommend using a natural or “drippy” peanut/almond butter. I like the Kirkland brand from Costco or something like this from Amazon.

Thai Chickpea Salad can be used as a side dish to something like salmon or as a meatless lunch dish! You might even want to serve it with a rice krispie treat for dessert!