Can I make Crunchy Thai Chickpea Salad ahead of time?

Absolutely. It’s a great meal-prep salad. Just store it covered in the fridge and wait to add peanuts/sunflower seeds until right before serving so they stay crunchy.

How long does it keep in the fridge?

Typically 3–4 days in an airtight container. The veggies will soften slightly over time, but the flavor stays delicious.

What if I don’t like cilantro?

Swap it with chopped green onions, parsley, or even a little fresh basil for a different (but still tasty) twist.

Can I make it nut-free?

Yes—use sunflower seed butter instead of peanut butter, and top with sunflower seeds. You’ll still get that creamy, savory dressing vibe.

How spicy is it with Sriracha?

That’s totally in your control. Start small, taste, and add more if you like heat. This salad doesn’t judge—only supports.

Crunchy Thai Chickpea Salad: 15-Min Irresistible Joy

Description

Crunchy Thai Chickpea Salad is a quick, vibrant no-cook salad with crisp veggies and a creamy peanut-lime dressing—perfect for meal prep, lunches, or easy dinners.

Ingredients

Scale

Salad

1 (15 oz) can chickpeas, rinsed and drained
1 medium cucumber, diced
1 red bell pepper, thinly sliced or diced
1 cup shredded carrots
1/2 cup chopped fresh cilantro

Dressing

3 tbsp fresh lime juice
3 tbsp creamy natural peanut butter
1 tbsp toasted sesame oil
1 tbsp honey or maple syrup
1–2 tsp Sriracha (to taste)
1–3 tbsp water (to thin, as needed)
1/4 tsp salt (optional, to taste)

Topping (add right before serving)

2 tbsp chopped peanuts or sunflower seeds

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Instructions

Prep the salad: Rinse and drain chickpeas. Chop cucumber and bell pepper; add to a large bowl with shredded carrots and cilantro.
Make the dressing: In a small bowl, whisk lime juice, peanut butter, sesame oil, honey/maple, and Sriracha until smooth. Add water 1 tbsp at a time until creamy and pourable. Taste and adjust.
Toss: Pour dressing over the salad and toss until everything is well coated.
Chill: Refrigerate for at least 30 minutes to let flavors meld.
Finish: Top with chopped peanuts or sunflower seeds right before serving for extra crunch.

Notes

Meal prep tip: Store topping separately so it stays crunchy.

Make it nut-free: Use sunflower seed butter and sunflower seeds.

Adjust heat: Start with 1 tsp Sriracha, then add more if you like it spicy.

Too thick dressing? Add a splash of water and whisk again.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: salad
Method: No-Cook
Cuisine: Thai-inspired

Nutrition

Serving Size: 1 Serving
Calories: 270 kcal
Sugar: 7 g
Sodium: 220 mg
Fat: 13 g
Saturated Fat: 2 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 7 g
Protein: 10 g
Cholesterol: 0 mg