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Extreme macro close-up of Thai Chickpea Salad showcasing roasted chickpeas with an oily sheen and shredded carrots.

Thai Chickpea Salad with Creamy Peanut Dressing

A vibrant Thai Chickpea Salad featuring glossy roasted chickpeas, crisp purple cabbage, and a velvety peanut dressing. Perfect for meal prep, this vegan-friendly salad is packed with protein and bold Southeast Asian flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 cups
Course: Dinner, Lunch, Salad
Cuisine: Asian-Inspired, Thai
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 2 cans (800g) Chickpeas Rinsed and dried
  • 4 cups (400g) Purple Cabbage Thinly sliced
  • 2 cups (250g) Carrots Shredded
  • 1 cup (30g) Fresh Cilantro Roughly chopped
  • 1/2 cup (75g) Roasted Peanuts Crushed
Dressing Ingredients
  • 1/2 cup (125g) Creamy Peanut Butter Natural and drippy
  • 3 tbsp (45ml) Rice Vinegar
  • 2 tbsp (30ml) Soy Sauce Or Tamari for gluten-free
  • 1 tbsp (15ml) Lime Juice Freshly squeezed
  • 1 tbsp (15g) Fresh Ginger Grated

Equipment

  • 1 Baking Sheet For roasting chickpeas
  • 1 Large Mixing Bowl Ceramic preferred for styling

Method
 

Roast the Chickpeas
  1. Preheat oven to 400°F (200°C). Toss dried chickpeas with oil and salt.
  2. Roast for 15-20 minutes until chickpeas have a glossy oily sheen and a porous surface.
Assemble the Salad
  1. Combine shredded cabbage and carrots in a large bowl.
  2. Whisk dressing ingredients until creamy with irregular drips.
  3. Toss vegetables with roasted chickpeas and dressing. Top with cilantro and crushed peanuts.

Notes

Dry the chickpeas thoroughly for maximum crunch.
Use a shallow depth of field for the best food photography results.