Go Back
A vibrant bowl of Crunchy Thai Chickpea Salad with purple cabbage, colorful bell peppers, chickpeas, peanuts, and green onions, garnished with lime wedges.
Layla

Crunchy Thai Chickpea Salad

A vibrant, flavor-packed salad featuring air-fried crispy chickpeas, a medley of fresh vegetables, and a creamy, zesty peanut dressing. This salad offers an irresistible combination of textures and authentic Thai-inspired flavors, perfect for a healthy and satisfying meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 4 servings
Course: lunch, Main Course, Salad
Cuisine: Asian, Thai
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Thai Chickpeas
  • 1 can chickpeas 15 oz, drained, rinsed, and thoroughly dried
  • 1 tbsp olive oil
  • 1 tsp cornstarch
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Pinch cayenne pepper optional, for heat
  • 1/4 tsp salt
  • Pinch black pepper
For the Salad Base
  • 6 cups mixed greens or shredded cabbage mix
  • 1 red bell pepper thinly sliced
  • 1 large carrot shredded or julienned
  • 1/2 English cucumber thinly sliced or diced
  • 1/2 cup shelled edamame cooked and cooled
  • 1/4 cup red onion thinly sliced
  • 1/4 cup fresh cilantro chopped
  • 2 tbsp roasted peanuts chopped, for garnish
  • 1 tbsp black sesame seeds for garnish, optional
For the Creamy Peanut Dressing
  • 1/4 cup creamy peanut butter unsweetened
  • 2 tbsp lime juice freshly squeezed
  • 1 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp rice vinegar
  • 1 tsp fresh ginger grated
  • 1 clove garlic minced
  • 1 tbsp maple syrup or honey
  • 1-2 tbsp water to thin, as needed
  • 1/2 tsp sriracha or to taste, optional for heat

Equipment

  • Air Fryer
  • Large Mixing Bowl
  • Small Whisk
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method
 

Prepare the Crispy Chickpeas
  1. Preheat your air fryer to 375°F (190°C).
  2. In a medium bowl, combine the drained and thoroughly dried chickpeas with olive oil, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Toss well until the chickpeas are evenly coated.
  3. Spread the seasoned chickpeas in a single layer in the air fryer basket. Air fry for 15-18 minutes, shaking the basket every 5-7 minutes, until the chickpeas are golden brown and crispy. Remove from air fryer and let cool slightly. They will crisp up further as they cool.
Make the Creamy Peanut Dressing
  1. While the chickpeas are cooking, prepare the dressing. In a small bowl, whisk together the peanut butter, lime juice, soy sauce, rice vinegar, grated ginger, minced garlic, maple syrup, and sriracha (if using).
  2. Gradually add 1-2 tablespoons of water, whisking constantly, until the dressing reaches your desired pourable consistency. Taste and adjust seasonings as needed (add more lime for tang, maple syrup for sweetness, or sriracha for heat).
Assemble the Salad
  1. In a large mixing bowl, combine the mixed greens, red bell pepper, shredded carrot, cucumber, shelled edamame, and red onion.
  2. Add the cooled crispy chickpeas to the salad. Pour about half of the peanut dressing over the salad and toss gently to coat all the ingredients. Add more dressing if desired.
  3. Divide the Crunchy Thai Chickpea Salad among serving plates. Garnish with fresh cilantro, chopped roasted peanuts, and black sesame seeds (if using). Serve immediately.

Notes

For an extra crunchy texture, ensure chickpeas are very dry before seasoning. Pat them thoroughly with a paper towel.
This salad is best enjoyed fresh. If preparing ahead, store the dressing and salad components separately and combine just before serving to prevent the greens from wilting and chickpeas from losing crispness.
Feel free to add other vegetables like purple cabbage, snap peas, or mango for more variety.