Thai Chickpea Salad

Thai Chickpea Salad

Thai Chickpea Salad

5 from 1 vote
Recipe by Sagen Jackson Course: Recipes


Prep time


Cooking time





Crispy, light and refreshing Thai chickpea salad.


  • 1 cup cooked chickpeas

  • 1-2 Tbsp garlic powder

  • 1/2 Tbsp salt

  • 1/2 Tbsp pepper

  • 1 Tbsp toasted sesame oil

  • 1 cup shredded green cabbage

  • 1 cup shredded purple cabbage

  • 1 cup shredded butter lettuce (or green leaf lettuce)

  • 1/4 cup chopped peanuts

  • 1/4 cup crushed chow mein noodles

  • Peanut-Sesame Vinaigrette
  • 1/2 cup pureed peanuts

  • 1/4 cup toasted sesame oil

  • 1/4 cup rice vinegar

  • 3 Tbsp soy sauce

  • 1 Tbsp garlic powder

  • 1 Tbsp black pepper


  • Preheat oven to 350*. Line a large baking sheet with parchment paper or foil and toss the garbanzo beans with garlic powder, salt, pepper and sesame oil.
  • Allow the garbanzo beans to bake in the oven for 20 – 25 minutes or until desired crunchiness.
  • Toss butter lettuce and cabbage together.
  • To make the peanut sesame vinaigrette: add your peanuts to the food processor and puree until they make peanut butter.
  • Next, in a small bowl, combine the peanut butter toasted sesame oil, rice vinegar, soy sauce, garlic powder and black pepper.
  • Then whisk all the ingredients together until well combined.

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