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CRUNCHY CHICKPEA
PEANUT THAI SALAD
GUEST RECIPE
Peanuts and chickpeas
complement each other in
this colourful and nutri ous
salad. Adding in the Thai
dressing boosts the flavour
profile to a new level. Simple
and scrump ous for lunches at
school, work or in the field.
PREP TIME
15 mins
TOTAL TIME
15 mins
MAKES
4-6 servings
INGREDIENTS
Salad
• 1 cup chickpeas, drained and
rinsed, picked over for loose skins
• 2 celery stalks, sliced
• ½ cucumber, seeded and sliced
• ½ red pepper, sliced and cut in
half
• ½ yellow pepper, sliced and cut in
half
• 2 cups purple cabbage, sliced
• ½ cup salted peanuts
Dressing
• 2 Tbsp fresh lime juice
• 3 Tbsp canola oil
• 1 Tbsp sesame oil
• ½ Tbsp soy sauce, low sodium
• 1 tsp sugar
• ½ Tbsp ginger, minced
• Pinch of salt
DIRECTIONS
1. Toss the salad ingredients
together in a medium sized bowl.
2. Mix all the dressing ingredients
together in a jar or shaker. Shake
well and pour over the salad.
3. Serve at once.
4. If making ahead, toss in the
peanuts at the end and pour over
the dressing.
NUTRIENTS PER SERVING
(1 cup/250 mL)
• Calories 222
• Fat 16 g
• Saturated Fat 2 g
• Cholesterol 0 mg
• Carbohydrate 16 g
• Fibre 4 g
• Sugar 5 g
• Protein 6 g
• Sodium 169 mg
• Potassium 402 mg
• Folate 56 mcg
• Iron 1 mg
Photo and recipe by food blogger Tara Noland,
who blogs at noshingwiththenolands.com.
Tara Noland, noshingwiththenolands.com
