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    Home » salad

    Thai Salad with Chickpea Carrot Peanut Crumble & Garlic Soy Dressing

    Published: Jul 18, 2016 · Modified: Jun 5, 2018 by Richa 30 Comments

    Jump to Recipe   Print Recipe

    Thai Salad with Chickpea Carrot Crumble & Garlic Sesame Soy Sauce Dressing. Crunchy Summer Salad with Ginger Chickpea Carrot crumble and garlicky dressing. Use lentils for variation. Add roasted peanut or other nuts. Vegan Gluten-free Recipe. Pin this post.

    Jump to Recipe   

    Thai Salad with Chickpea Carrot Crumble & Garlic Sesame Soy Sauce Dressing. Crunchy Summer Salad with Ginger Chickpea Carrot crumble and garlicky dressing. Use lentils for variation. Add roasted peanut or other nuts. Vegan Gluten-free Recipe | VeganRicha.com

    Thai Salad with Chickpea Carrot Crumble & Garlic Sesame Soy Sauce Dressing. Crunchy Summer Salad with Ginger Chickpea Carrot crumble and garlicky dressing. Use lentils for variation. Add roasted peanut or other nuts. Vegan Gluten-free Recipe | VeganRicha.com

    I was craving a crunchy salad the other day that was filling with something like chickpea or lentil balls, but wanted it to be simpler. So I made this crumble. The crumble has a ton of flavor that goes well with the crunchy veggies. No need to shape and bake or pan fry. Just use the crumble as is! with crunchy lettuce, cucumber, carrots, peanuts and whatever else, and a garlicky soy dressing to finish it off. 

    Cooked chickpeas, ginger, carrots and peanuts are pulsed to form a coarse mixture. Add red curry paste or other flavors if you like. Chop up the salad and make the dressing. Assemble and serve! You can also use the chickpea mixture in wraps and tacos. You can toast the mixture in a pan with some sesame oil or bake in the oven to crisp slightly and use as well. 


    Thai Salad with Chickpea Carrot Crumble & Garlic Sesame Soy Sauce Dressing. Crunchy Summer Salad with Ginger Chickpea Carrot crumble and garlicky dressing. Use lentils for variation. Add roasted peanut or other nuts. Vegan Gluten-free Recipe | VeganRicha.com


    More Salads from the blog

    • Chopped cucumber Onion tomato Salad- Kachumber Salad
    • Roasted Beet, Satsuma Kale Salad with Almond Sesame Dressing
    • Firecracker Chickpea Salad with Thai peanut dressing
    • Mung Bean Sprout, Seared Carrot Salad with chili lime dressing
    • Southwestern Pasta Black Bean Salad.
    • Falafel spice Lentil Salad Sandwich

    Prep the chickpea carrot peanut crumble. Make your dressing. chop up the greens, cucumbers, veggies for the Salad. 

    Thai Salad with Chickpea Carrot Crumble & Garlic Sesame Soy Sauce Dressing. Crunchy Summer Salad with Ginger Chickpea Carrot crumble and garlicky dressing. Use lentils for variation. Add roasted peanut or other nuts. Vegan Gluten-free Recipe | VeganRicha.com

    Toss in as you like and serve immediately. 

    Thai Salad with Chickpea Carrot Crumble & Garlic Sesame Soy Sauce Dressing. Crunchy Summer Salad with Ginger Chickpea Carrot crumble and garlicky dressing. Use lentils for variation. Add roasted peanut or other nuts. Vegan Gluten-free Recipe | VeganRicha.com

    Recipe Card

    Thai Salad with Chickpea Carrot Crumble & Garlic Sesame Soy Sauce Dressing. Crunchy Summer Salad with Ginger Chickpea Carrot crumble and garlicky dressing. Use lentils for variation. Add roasted peanut or other nuts. Vegan Gluten-free Recipe | VeganRicha.com #glutenfree #veganricha #vegan
    Print Recipe
    5 from 9 votes

    Thai Salad with Chickpea Carrot Crumble & Garlic Soy Dressing

    Thai Salad with Chickpea Carrot Crumble & Garlic Sesame Soy Sauce Dressing. Crunchy Summer Salad with Ginger Chickpea Carrot crumble and garlicky dressing. Use lentils for variation. Add roasted peanut or other nuts. Vegan Gluten-free Recipe
    Prep Time15 minutes mins
    Cook Time15 minutes mins
    Total Time30 minutes mins
    Course: Salad
    Cuisine: Thai
    Servings: 2
    Calories: 515kcal
    Author: Vegan Richa

    Ingredients

    Chickpea Carrot Crumble:

    • 1 inch ginger chopped
    • 1/4 cup (36.5 g) peanuts or lightly roasted cashews
    • 1 cup (164 g) cooked chickpeas
    • 1 large carrot or 6-7 baby carrots
    • salt to taste 1/4 tsp or more depends on if the chickpeas were salted
    • 1/3 tsp (0.33 tsp) or more cayenne
    • a very generous dash of black pepper
    • 1/2 tsp (0.5 tsp) or more garlic powder

    Garlic Soy Dressing:

    • 2 cloves of garlic minced
    • 2 tbsp soy sauce
    • 2 tbsp water
    • 1/2 tsp (0.5 tsp) garlic powder
    • 2 tsp or more rice vinegar
    • 1 Tbsp sugar or other sweetener
    • 1/4 tsp (0.25 tsp) toasted sesame oil optional

    For the salad:

    • Crunchy Lettuce or baby greens
    • 1 large carrot thinly sliced
    • Cucumber sliced
    • 1/2 (0.5) red bell pepper chopped
    • 1/2 cup (8 g) chopped cilantro
    • some sliced thai basil optional
    • Chopped or sliced apple or pear optional

    Instructions

    • Make the chickpea crumble: Pulse the nuts and ginger to break into coarse even mixture, and then add everything else and pulse until crumbly. Taste and adjust salt and spice. You can also add some red curry paste or lemongrass or lime zest into the crumble and mix in..
    • Chop the salad ingredients.
    • Make the dressing: Mix everything under dressing. Taste and adjust to preference.
    • Assemble the salad: Toss the lettuce or greens, cucumbers, carrots, apple, cilantro, basil, a good pinch of salt and pepper. Add in the chickpea carrot crumble. Dress liberally with dressing, toss and serve.

    Notes

    For variation:
    Add in chopped roasted nuts or bean sprouts to the Salad.
    Add some red curry paste or minced lemongrass to the chickpea carrot peanut crumble.
    Toast the Chickpea mixture in a pan with some sesame oil or bake in the oven to crisp slightly and use.
    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Thai Salad with Chickpea Carrot Crumble & Garlic Soy Dressing
    Amount Per Serving
    Calories 515 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 2g13%
    Sodium 764mg33%
    Potassium 1440mg41%
    Carbohydrates 78g26%
    Fiber 20g83%
    Sugar 27g30%
    Protein 23g46%
    Vitamin A 12370IU247%
    Vitamin C 54.9mg67%
    Calcium 158mg16%
    Iron 6.8mg38%
    * Percent Daily Values are based on a 2000 calorie diet.

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

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    1. Savita Ubhayakar

      November 27, 2022 at 7:58 pm

      5 stars
      Hi Richa, I’ve been a long time fan of yours but I have been too shy to post any comments!!

      I made this recipe for a potluck today (I’ve made it many times before for my family) and it was a massive success. I used roasted cashews, lemongrass and Thai curry paste AND grated lime zest for the chickpea carrot crumble..people raved about it!

      Thank you so much for this amazing recipe and for all the wonderful recipes that you have posted on your blog! You’re an inspiration!

      Savita
      Berkeley, CA

      Reply
      • Richa

        November 27, 2022 at 9:25 pm

        AmaZing!

        Reply
    2. Lindsy

      June 01, 2021 at 3:07 am

      Hello! What food processor do you have? I’d like to buy a new one and saw the picture of yours in this recipe. 🙂
      Your recipes are all favorites in my home!!

      Reply
      • Vegan Richa Support

        June 01, 2021 at 2:41 pm

        I absolutely love my ninja – it’s so versatile! Here’s the link: https://www.amazon.com/dp/B004XK4N9C?ref=exp_veganricha_dp_vv_d

        Reply
    3. Vivina Vincent

      December 25, 2020 at 7:03 am

      5 stars
      Truly flavourful and yum!! Loved it and kids enjoyed it so much. Thank you 🙂

      Reply
    4. Nicole

      May 28, 2020 at 9:40 pm

      5 stars
      This salad is amazing!!! It is delicious, filling and quick to make. It’s exactly what I look for in a recipe. Thank you so much for yet another great recipe 🙂

      Reply
      • Richa

        May 28, 2020 at 10:54 pm

        Awesome

        Reply
    5. Nadine

      June 24, 2019 at 11:58 am

      5 stars
      I was sure that this would be a tasty dish, but it was actually totally delicious! 😋
      I also put leftover crumble with some lettuce and half an avocado in a wrap and used the dressing for dipping. This worked out very well, too. 😊

      Reply
      • Richa

        June 24, 2019 at 4:40 pm

        awesome!

        Reply
    6. Cass

      July 11, 2018 at 2:12 am

      Hello,

      Thanks for this recipe, it looks amazing !
      Do you think I can use peanut flour/powder instead of raw peanuts ?

      Reply
      • Richa

        July 11, 2018 at 9:58 am

        the flavor and texture will be slightly different.You can also use other nuts such as roasted cashews.

        Reply
        • Cass

          July 11, 2018 at 10:08 am

          Ok, thanks for the reply ! 🙂

          Reply
    7. Christina Peter

      June 03, 2018 at 10:53 pm

      Yum ca t wait to try. Should we use raw peanuts or roasted?

      Reply
      • Richa

        June 03, 2018 at 11:04 pm

        I use raw, either will work.

        Reply
    8. Louise Morgan

      January 21, 2018 at 5:15 pm

      5 stars
      My lunch today seriouly yum …worth the garlic breath ……thankyou

      Reply
      • Richa

        January 21, 2018 at 7:44 pm

        😀 garlic is good right now with all the cold and flu.

        Reply
    9. Amber

      December 27, 2017 at 7:49 pm

      5 stars
      I was just wondering what to put in a Thai salad…I am SO EXCITED about this chickpea carrot crumble! It was delicious and I will be using it with other flavor profiles too. Thank you as always Richa 🙂

      Reply
      • Richa

        December 27, 2017 at 7:51 pm

        Awesome!

        Reply
    10. Nina

      August 23, 2016 at 12:53 pm

      5 stars
      This was awesome! My daughter adored the crumble on the salad. We used romaine, spinach and a spring mix. The flavors all together were fantastic…thanks so much!

      Reply
    11. cynthia

      July 28, 2016 at 2:46 pm

      5 stars
      Just made this salad to bring to a salad potluck tonight — it’s delicious! My son even told me to be sure and bring home leftovers. Love your creativity!

      Reply
      • Richa

        July 28, 2016 at 3:19 pm

        Thats awesome! so glad you loved it! Did you add the optional red curry or lemongrass to the crumble?

        Reply
        • cynthia

          July 28, 2016 at 6:43 pm

          I only had green curry paste so used that, along with bean sprouts, thai basil, and apple. Yum!

          Reply
          • Richa

            July 28, 2016 at 8:58 pm

            Awesome!

            Reply
    12. Cassie

      July 26, 2016 at 8:00 am

      The carrot crumble is so clever! I would love to try this out!

      Reply
    13. Julia @ Sprinkles & Saturdays

      July 19, 2016 at 8:53 am

      Wow this is so creative and looks delicious! I’m totally with you on loving crunchy salads. I feel like it makes them so much more satisfying. What you’ve done here with the chickpea crumble sounds insanely good… I wish I had brought it with me to work today instead of my same boring salad!
      http://www.sprinklesandsaturdays.com

      Reply
    14. Harsh Shodhan

      July 19, 2016 at 5:18 am

      5 stars
      Tried this salad, totally delicious.
      I also baked the Chickpea Carrot Crumble…. tasted even better added some crunch and texture to the salad! Super delicious!

      Reply
      • Richa

        July 19, 2016 at 10:31 am

        great!

        Reply
    15. Dawn

      July 18, 2016 at 4:36 pm

      Your stuff is always so inspiring. Love this idea, it’s funny as the chickpea is something we do all the time, we just call it a “Chickpea Pulse”. It actually my partner Joe that does them. I bug him all the time, because he’s kind of obsessed with his chickpea pulses 🙂

      Keep up the great work!
      Dawn

      Reply
    16. Saska

      July 18, 2016 at 8:51 am

      This looks amazing! I will definitely try this recipe too! Perfect for summer and to take with you as lunch 🙂

      Reply

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