Sweets: Chickpea Crunch Salad with Peanut Dressing. (2024)

This chickpea crunch salad is super satisfying and a texture lovers’ dream. Cabbage, red peppers, carrots, green onions, chickpeas and cilantro are tossed in a peanut lime dressing. It’s delicious and so crunchy!

I live for a crunchy salad. 

Give me all the texture and crunch. As long as I have that, I’ll eat just about anything in a salad. This chickpea crunch salad is made with shredded cabbage, red peppers, carrots and green onions, topped with a fabulous peanut lime dressing and lots of crushed peanuts. 

It’s freaking GOOD. 

I’ve made many crunch salads in my day and this is one of the best. It is so fresh and a little bit tangy. It’s also incredibly satisfying thanks to the peanuts. 

If you’re anything like me, then you forget just how wonderful peanut dressing is until you have it. I could eat that with a spoon.

This is how I make it!

I finally slice a head (or half) of cabbage. That’s our super crunchy base.

Next, I add in some grated carrots, thinly sliced red peppers, green onions and cilantro. I love this combo. 

Chickpeas! I use chickpeas from the can that have been drained and rinsed. You can use roasted chickpeas too, but they don’t stay as crunchy since they are tossed with veggies and dressing.

A bunch of coarsely chopped crunchy peanuts go in next. 

Then it’s time for the dressing! I love using my nutribullet to make this. I use that thing so darn much – it’s one of my favorite appliances for dressings and sauces. 

The dressing consists of peanut butter, lime juice, rice vinegar, soy sauce, toasted sesame oil, garlic, ginger and a little bit of honey. Blend it up! 

Pour the dressing over and toss. The consistency is a dream. 

This makes such an incredible salad. I love to eat it as a main dish, serve it as a side dish or even use it as a base for grilled chicken, shrimp or more. The options are endless. 

It’s one of my favorite lunch salads because it’s so easy and I can prep it ahead of time. It stays good in the fridge with the dressing, but I like to be a little more crunchy. So I will make the dressing and combine all the salad ingredients and store both in the fridge. Right before eating for lunch, I’ll toss in some dressing. 

This salad, served with some rice crackers on the side, is such an amazing lunch. It tastes fancy and special, but it’s simple too. We usually eat these flavors in a warm dish and/or with noodles, so the switch to a crisp salad is so refreshing. 

Flavor bomb right here!

Chickpea Crunch Salad with Peanut Dressing

Crunch crunch.

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