Description
A vibrant, nutrient-packed salad bursting with flavor and crunch, perfect for weeknight dinners or lunchboxes.
Ingredients
Scale
- 1 can (15 oz) low-sodium chickpeas, rinsed and drained
- 1 medium cucumber, diced
- 1 red bell pepper, diced
- 1 cup shredded carrots
- 1/4 cup cilantro, chopped
- 3 tbsp freshly squeezed lime juice
- 2 tbsp natural peanut butter
- 1 tbsp toasted sesame oil
- 1 tbsp honey or maple syrup
- 1 tsp Sriracha sauce (adjust for spice preference)
- Salt and pepper to taste
Instructions
- Prep the ingredients: Start by rinsing the chickpeas and dicing your cucumber, bell pepper, and shredding the carrots.
- Make the dressing: In a small bowl, whisk together the lime juice, peanut butter, sesame oil, honey or maple syrup, and Sriracha until smooth.
- Combine: In a large mixing bowl, combine the chickpeas, diced vegetables, and chopped cilantro.
- Dress it up: Pour the dressing over the salad and toss until everything is fully coated.
- Chill: Place the salad in the fridge for at least 30 minutes to allow the flavors to develop.
- Serve: Just before serving, sprinkle with chopped peanuts or sunflower seeds for extra crunch!
Notes
Store leftovers in an airtight container in the fridge for up to three days. Keep the dressing separate until serving for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg