Thai Sesame Chickpea Salad

Thai Sesame Chickpea Salad is a fresh, vibrant dish that delivers bold flavor while staying light and satisfying. First, roasted chickpeas add texture, while crisp vegetables bring brightness and color. Meanwhile, a sesame-lime dressing ties everything together with balance and depth.

Thai-inspired flavors often focus on contrast, and this salad follows that approach beautifully. Salty soy sauce, nutty sesame oil, and bright lime juice work together for a well-rounded bite. Additionally, chickpeas provide plant-based protein, making this dish filling without feeling heavy.

Although this salad feels modern, sesame-based dressings have long been used across Southeast Asia for their richness and aroma. Because of that, this recipe feels both familiar and fresh. Whether served as a side, a light lunch, or a base for added protein, it fits effortlessly into everyday cooking. Simple, colorful, and dependable, this Thai sesame salad is one you’ll want to make again.

Recipe Yield: 4 servings

INGREDIENTS

1 cup canned chickpeas, drained and rinsed
1/2 cup red bell pepper, thinly sliced
1/3 cup purple cabbage, finely shredded
1/4 cup carrot, julienned
1/4 cup red onion, thinly sliced
2 Tbsp fresh cilantro, finely chopped
1 Tbsp sesame seeds

Sesame Lime Dressing
2 Tbsp olive oil
1 Tbsp fresh lime juice
1 Tbsp soy sauce
1 tsp maple syrup
1 tsp toasted sesame oil
1 clove garlic, finely minced
1/2 tsp fresh grated ginger

INSTRUCTIONS

1. Roast the chickpeas:
First, preheat oven to 400°F. Pat chickpeas completely dry, then toss lightly with 1 tsp olive oil. Roast for 22–25 minutes, shaking the pan halfway through, until golden and crisp. Remove and allow to cool fully.

2. Prepare the vegetables:
Meanwhile, thinly slice the red bell pepper, cabbage, carrot, and red onion. Transfer everything to a large mixing bowl.

3. Make the dressing:
Next, whisk together olive oil, lime juice, soy sauce, maple syrup, sesame oil, garlic, and ginger until smooth and well combined.

4. Assemble the salad:
Then, add the cooled chickpeas to the bowl with the vegetables. Pour the dressing evenly over the salad.

5. Finish and toss:
Finally, toss gently until everything is evenly coated. Sprinkle with cilantro and sesame seeds just before serving.

Helpful Tips to Perfect This Recipe

• Maximize chickpea crunch: Let the roasted chickpeas cool completely before mixing, since warm chickpeas soften quickly once dressed. This step ensures the best texture.
• Balance the sesame flavor: Because toasted sesame oil is potent, measure carefully. A little adds depth without overpowering the salad.
• Make it meal-ready: For a heartier option, add grilled chicken, shrimp, or crispy tofu while keeping the sesame-lime balance intact.