This chickpea crunch salad is incredibly satisfying and perfect for anyone who loves texture. Shredded cabbage, red pepper, carrots, green onions, chickpeas and cilantro are tossed in a tangy peanut-lime dressing and finished with crunchy peanuts. It’s fresh, flavorful and delightfully crunchy.
I live for a crunchy salad.
Give me lots of texture and I’m happy — this salad hits all the right notes. The base is shredded cabbage for maximum crunch, then grated carrots, thinly sliced red pepper, scallions and cilantro add color and brightness. Chickpeas bring body and a creamy bite, while chopped peanuts add the finishing crunch.
It’s seriously delicious.
I’ve made many crunchy salads over the years and this one ranks near the top. The peanut-lime dressing gives it a tangy, slightly sweet, savory profile that pairs perfectly with the crisp vegetables. The peanuts make it feel indulgent and filling.
If you haven’t had peanut dressing in a while, you’ll remember why it’s so good — I could happily eat this dressing by the spoonful.
This is how I make it!
I start by thinly slicing a head (or half) of cabbage for a crunchy base.
Next comes a cup of grated carrots, thinly sliced red pepper, sliced green onions and about two-thirds cup chopped cilantro. I love this combination — it’s bright, fresh and full of texture.
I add chickpeas straight from the can after draining and rinsing them. You can roast chickpeas separately, but once tossed with veggies and dressing they lose some crunch, so canned chickpeas work well here.
Then I stir in a generous amount of coarsely chopped peanuts for added texture.
For the dressing I blend creamy peanut butter with lime juice, rice vinegar, soy sauce, toasted sesame oil, garlic, fresh ginger, a touch of honey and a bit of sambal for heat. If needed, thin the dressing with hot water until it reaches a pourable consistency. A high-speed blender or small appliance makes this quick and smooth.
Pour the dressing over the salad and toss until everything is evenly coated. The texture and balance of flavors are the best part.
This salad works as a main dish, a side or a base for grilled chicken, shrimp or tofu. It’s versatile and satisfying, and the flavors pair well with rice crackers or a scoop of grains.
It’s a favorite for lunch because it can be prepped ahead. Store the salad components and dressing separately in the fridge for best crunch; toss with dressing right before eating if you want maximum texture.
Served with rice crackers or a simple side, it feels special but is easy to make. The contrast of flavors and textures — creamy peanut dressing with crisp vegetables and crunchy peanuts — keeps every bite interesting.
Flavor-packed and crunchy — this salad is a winner.
Chickpea Crunch Salad with Peanut Dressing
Chickpea Crunch Salad with Peanut Dressing
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Ingredients
- 1 small head of cabbage, shredded
- 1 cup grated carrots
- 1 red pepper, thinly sliced
- 6 green onions, thinly sliced
- ⅔ cup chopped cilantro
- kosher salt and pepper
- ⅔ cup chopped peanuts
- 1 to 2 cans chickpeas, drained and rinsed
peanut dressing
- ½ cup creamy peanut butter
- ⅓ cup soy sauce
- ⅓ cup toasted sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 sambal oelek
- 1 garlic clove, minced
- 1 teaspoon freshly grated ginger
- ¼ cup hot water
- kosher salt and pepper
Instructions
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In a large bowl, combine the shredded cabbage, grated carrots, sliced red pepper, green onions, cilantro, chickpeas and chopped peanuts. Season with a big pinch of kosher salt and freshly ground pepper and toss to combine.
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Drizzle a few tablespoons of the peanut dressing over the salad and toss. Add more dressing to taste until the salad is evenly coated.
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Serve immediately and enjoy.
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Peanut dressing
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Combine all peanut dressing ingredients — peanut butter, soy sauce, toasted sesame oil, rice vinegar, lime juice, honey, sambal oelek, minced garlic, grated ginger and hot water — in a blender. Season with salt and pepper and blend until smooth. If the dressing is too thick, add a little more hot water until it reaches your desired consistency. Store leftovers in the refrigerator.
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Crunch crunch.