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#### For the Thai Peanut Dressing:
– 3 tbsp **peanut butter** (creamy or natural)
– 1 tbsp **soy sauce**
– 1 tbsp **lime juice**
– 1 tbsp **maple syrup** or honey
– 1 tsp **sriracha** (or more, if you like heat)
– 1–2 tbsp **water** (to thin, as needed)
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### 🥄 Directions:
1. **Make the dressing:**
In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, and sriracha. Add water a little at a time until the dressing is smooth and pourable.
2. **Assemble the salad:**
In a large bowl, combine chickpeas, cabbage, carrots, bell pepper, cucumber, green onions, and peanuts.
3. **Pour the dressing** over the salad and toss well until everything is coated.
4. **Top with fresh cilantro**, if using, and serve immediately — or chill for 30 minutes to let the flavors mingle even more.
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### 🧡 Perfect For:
– **Meal prep** (it keeps well in the fridge for 2–3 days!)
– **Potlucks and picnics**
– A light lunch or dinner with a side of **rice or noodles**
– A healthy, no-cook meal on hot days
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### 🌱 Optional Add-Ins:
– **Edamame** for extra protein
– **Toasted sesame seeds** for even more crunch
– **Diced mango** for a tropical twist
– **Avocado** for creamy contrast
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**Bottom Line:**
This **Crunchy Thai Chickpea Salad** is a celebration of texture and flavor — spicy, sweet, salty, nutty, and totally satisfying. It’s the kind of salad that makes you forget you’re eating healthy because it just tastes *so* good.
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Want a printable version or a meal prep guide to go with it? Just let me know!
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