Ingredients
Scale
- 1 can chickpeas, rinsed and drained
- 1 cup red bell pepper, diced
- 1 cup cucumber, diced
- 1/2 cup shredded carrots
- 1/4 cup cilantro, chopped
- 1/4 cup green onion, sliced
- 1/4 cup peanuts, chopped
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey or agave
- 1/2 teaspoon garlic powder
Instructions
- In a large bowl, combine the chickpeas, red bell pepper, cucumber, shredded carrots, cilantro, and green onion.
- In a separate small bowl, whisk together the lime juice, soy sauce, sesame oil, honey, and garlic powder.
- Pour the dressing over the salad and toss to combine.
- Top with chopped peanuts before serving.
- Enjoy your refreshing crunchy salad!
Notes
- This salad can be made ahead of time. Just add the peanuts right before serving to maintain their crunch.
- Feel free to add more vegetables or protein sources like grilled chicken or tofu for variation.
- Prep Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5 grams
- Sodium: 300 mg
- Fat: 10 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 10 grams
- Protein: 12 grams
- Cholesterol: 0 mg