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.
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.
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.
Toss in as you like and serve immediately.
Thai Salad with Chickpea Carrot Crumble & Garlic Soy Dressing
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
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
Saska says
July 18, 2016 at 8:51 amThis looks amazing! I will definitely try this recipe too! Perfect for summer and to take with you as lunch 🙂
Dawn says
July 18, 2016 at 4:36 pmYour 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
Harsh Shodhan says
July 19, 2016 at 5:18 amTried this salad, totally delicious.
I also baked the Chickpea Carrot Crumble…. tasted even better added some crunch and texture to the salad! Super delicious!
Richa says
July 19, 2016 at 10:31 amgreat!
Julia @ Sprinkles & Saturdays says
July 19, 2016 at 8:53 amWow 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
Cassie says
July 26, 2016 at 8:00 amThe carrot crumble is so clever! I would love to try this out!
cynthia says
July 28, 2016 at 2:46 pmJust 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!
Richa says
July 28, 2016 at 3:19 pmThats awesome! so glad you loved it! Did you add the optional red curry or lemongrass to the crumble?
cynthia says
July 28, 2016 at 6:43 pmI only had green curry paste so used that, along with bean sprouts, thai basil, and apple. Yum!
Richa says
July 28, 2016 at 8:58 pmAwesome!
Nina says
August 23, 2016 at 12:53 pmThis 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!
Amber says
December 27, 2017 at 7:49 pmI 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 🙂
Richa says
December 27, 2017 at 7:51 pmAwesome!
Louise Morgan says
January 21, 2018 at 5:15 pmMy lunch today seriouly yum …worth the garlic breath ……thankyou
Richa says
January 21, 2018 at 7:44 pm😀 garlic is good right now with all the cold and flu.
Christina Peter says
June 3, 2018 at 10:53 pmYum ca t wait to try. Should we use raw peanuts or roasted?
Richa says
June 3, 2018 at 11:04 pmI use raw, either will work.
Cass says
July 11, 2018 at 2:12 amHello,
Thanks for this recipe, it looks amazing !
Do you think I can use peanut flour/powder instead of raw peanuts ?
Richa says
July 11, 2018 at 9:58 amthe flavor and texture will be slightly different.You can also use other nuts such as roasted cashews.
Cass says
July 11, 2018 at 10:08 amOk, thanks for the reply ! 🙂
Nadine says
June 24, 2019 at 11:58 amI 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. 😊
Richa says
June 24, 2019 at 4:40 pmawesome!
Nicole says
May 28, 2020 at 9:40 pmThis 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 🙂
Richa says
May 28, 2020 at 10:54 pmAwesome