This vibrant Thai chickpea salad is a delightful fusion of flavors and textures, perfect for a light lunch or a refreshing side dish. Combining the earthiness of chickpeas with the crispness of cucumber and red bell pepper, this salad is elevated by a tangy and slightly sweet dressing that brings all the ingredients together harmoniously.
Some ingredients in this recipe might not be staples in every household. Sesame oil and cilantro are commonly found in Asian cuisine but may not be in everyone's pantry. Additionally, peanut butter is used in the dressing, which might be unusual for a salad but adds a rich, nutty flavor. Make sure to check your local supermarket for these items.

Ingredients For Thai Chickpea Salad Recipe
Chickpeas: These legumes are the base of the salad, providing protein and a hearty texture.
Cucumber: Adds a refreshing crunch and a mild, cooling flavor.
Red bell pepper: Brings a sweet and slightly fruity taste along with vibrant color.
Red onion: Offers a sharp, tangy bite that balances the sweetness of the other vegetables.
Cilantro: Adds a fresh, citrusy note that brightens the salad.
Peanut butter: Used in the dressing to add a creamy, nutty richness.
Soy sauce: Provides a salty, umami flavor that enhances the overall taste.
Lime juice: Adds acidity and a zesty tang to the dressing.
Honey: Balances the acidity and saltiness with a touch of sweetness.
Sesame oil: Adds a toasty, nutty flavor to the dressing.
Garlic: Provides a pungent, aromatic depth to the dressing.
Technique Tip for This Recipe
When preparing the dressing for this Thai chickpea salad, ensure that the peanut butter is at room temperature. This will make it easier to whisk together with the other ingredients, resulting in a smoother and more cohesive mixture. If the peanut butter is too thick, you can microwave it for a few seconds to soften it up. This will help the dressing coat the chickpeas and vegetables more evenly, enhancing the overall flavor of the salad.
Suggested Side Dishes
Alternative Ingredients
chickpeas - Substitute with white beans: White beans have a similar texture and mild flavor, making them a good alternative.
cucumber - Substitute with zucchini: Zucchini has a similar crunch and can be used raw in salads.
red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers have a similar sweetness and crunch.
red onion - Substitute with shallots: Shallots have a milder flavor and can be used in the same quantity.
cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can replace cilantro.
peanut butter - Substitute with almond butter: Almond butter has a similar creamy texture and nutty flavor.
low sodium soy sauce - Substitute with tamari: Tamari is a gluten-free alternative with a similar umami flavor.
lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness.
honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and can be used in the same quantity.
sesame oil - Substitute with olive oil: Olive oil has a different flavor but can provide the necessary fat content.
garlic - Substitute with garlic powder: Garlic powder can be used in smaller quantities to provide a similar flavor.
Other Alternative Recipes Similar to This Salad
How to Store or Freeze This Salad
- To store your Thai Chickpea Salad, transfer it to an airtight container. This will help maintain the freshness of the vegetables and keep the flavors intact.
- Place the container in the refrigerator. The salad can be stored for up to 3 days. The cucumber and red bell pepper will stay crisp, and the cilantro will retain its vibrant flavor.
- If you plan to enjoy the salad later, give it a good stir before serving. This will redistribute the dressing and ensure every bite is flavorful.
- For longer storage, consider freezing the salad. However, note that the texture of some vegetables like cucumber may change upon thawing.
- To freeze, place the salad in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
- Label the container with the date to keep track of its freshness. The salad can be frozen for up to 1 month.
- When ready to eat, thaw the salad in the refrigerator overnight. Once thawed, give it a good mix to reincorporate the dressing and enjoy.
- For best results, consider adding fresh cilantro and a squeeze of lime juice after thawing to brighten up the flavors.
How to Reheat Leftovers
For a quick and easy method, place the Thai Chickpea Salad in a microwave-safe dish. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
If you prefer a more even and gentle reheating, use a skillet. Add a splash of olive oil or sesame oil to a non-stick skillet over medium heat. Add the salad and stir frequently for about 3-5 minutes until warmed through.
For those who enjoy a bit of a roasted flavor, preheat your oven to 350°F (175°C). Spread the Thai Chickpea Salad evenly on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out. Bake for 10-12 minutes, stirring halfway through.
If you have a steamer basket, this can be a great way to gently reheat without losing moisture. Place the Thai Chickpea Salad in the steamer basket over boiling water. Cover and steam for about 5 minutes, or until heated through.
For a creative twist, consider turning your leftovers into a warm wrap. Heat the Thai Chickpea Salad in a skillet as described above, then spoon it into a warm tortilla or pita bread. Add a drizzle of yogurt or tahini sauce for extra flavor.
Best Tools for Making This Salad
Large mixing bowl: To combine chickpeas, cucumber, red bell pepper, red onion, and cilantro.
Small bowl: To whisk together the dressing ingredients.
Whisk: To mix the peanut butter, soy sauce, lime juice, honey, sesame oil, and minced garlic until smooth.
Cutting board: To dice the cucumber, red bell pepper, and chop the red onion and cilantro.
Chef's knife: To dice the vegetables and chop the cilantro.
Measuring cups: To measure the chickpeas, cucumber, and red bell pepper.
Measuring spoons: To measure the peanut butter, soy sauce, lime juice, honey, sesame oil, and minced garlic.
Garlic press: To mince the garlic (optional, you can also use a knife).
Spatula or wooden spoon: To toss the salad and ensure the dressing is evenly distributed.
How to Save Time on Making This Salad
Use canned chickpeas: Save time by using canned chickpeas instead of cooking them from scratch. Just drain and rinse.
Pre-chop vegetables: Dice the cucumber, red bell pepper, and red onion ahead of time and store them in the fridge.
Make the dressing in advance: Whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, and garlic and keep it in a sealed container.
Use a food processor: Quickly chop the cilantro and other veggies using a food processor to save time.

Thai Chickpea Salad
Ingredients
Salad Ingredients
- 2 cups Chickpeas cooked or canned, drained and rinsed
- 1 cup Cucumber diced
- 1 cup Red Bell Pepper diced
- ¼ cup Red Onion finely chopped
- ¼ cup Cilantro chopped
- 1 tablespoon Peanut Butter
- 2 tablespoons Soy Sauce low sodium
- 1 tablespoon Lime Juice freshly squeezed
- 1 teaspoon Honey
- 1 teaspoon Sesame Oil
- 1 clove Garlic minced
Instructions
- In a large mixing bowl, combine chickpeas, cucumber, red bell pepper, red onion, and cilantro.
- In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, and minced garlic until smooth.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or refrigerate for up to 2 hours to let the flavors meld.
Nutritional Value
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