Description
A refreshing Thai chickpea salad packed with flavor.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon chili flakes
Instructions
- In a large bowl, combine chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, and cilantro.
- In a small bowl, whisk together lime juice, fish sauce, soy sauce, sugar, and chili flakes.
- Pour the dressing over the salad and toss to combine.
- Let the salad sit for 10 minutes to allow flavors to meld.
- Serve chilled or at room temperature.
Notes
- Adjust seasoning to taste.
- Add avocado for creaminess.
- Store leftovers in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 600mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Thai Chickpea Salad, healthy salad, vegan salad, chickpea recipe