Layered with crispy chickpeas, fresh veggies, and tangy peanut sauce, perfect for a light meal or vibrant side.
# What You'll Need:
→ Chickpeas
01 - 2 cups cooked chickpeas or 1 can chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/4 teaspoon salt
05 - 1/4 teaspoon black pepper
→ Vegetables
06 - 2 cups shredded red cabbage
07 - 1 cup shredded carrots
08 - 1 red bell pepper, thinly sliced
09 - 3 green onions, thinly sliced
10 - 1/2 cup chopped fresh cilantro
11 - 1/2 cup chopped cucumber
→ Thai Peanut Dressing
12 - 1/4 cup creamy peanut butter
13 - 2 tablespoons soy sauce
14 - 1 tablespoon freshly squeezed lime juice
15 - 1 tablespoon maple syrup or honey
16 - 1 tablespoon rice vinegar
17 - 1 teaspoon toasted sesame oil
18 - 1 garlic clove, minced
19 - 1/2 teaspoon grated fresh ginger
20 - 2 to 3 tablespoons warm water
→ Toppings
21 - 1/4 cup roasted peanuts, roughly chopped
22 - 1 tablespoon toasted sesame seeds
23 - Lime wedges, for serving
# Directions:
01 - Preheat oven to 400°F (200°C). Toss chickpeas evenly with olive oil, smoked paprika, salt, and black pepper. Arrange in a single layer on a baking sheet and roast for 20 minutes, shaking the pan halfway to ensure even browning. Set aside to cool slightly.
02 - Combine shredded red cabbage, carrots, bell pepper, green onions, cilantro, and cucumber in a large mixing bowl.
03 - In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup or honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Gradually stir in warm water, a tablespoon at a time, until the dressing is creamy and pourable.
04 - Add cooled roasted chickpeas to the bowl of vegetables. Drizzle the peanut dressing over all ingredients and toss gently to achieve even coverage.
05 - Divide salad among serving plates. Top with chopped roasted peanuts, toasted sesame seeds, and lime wedges. Serve immediately.
