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–+ servings

Thai Chickpea & Peanut Salad

Serving Size: 4
Enjoy this crunchy, high-fiber main dish salad with bold Thai flavors. It's diabetes-friendly, heart-healthy, high in fiber, and packed with flavor.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep15
Hands-On Cook0
Hands-Off Cook0
Passive0
Recipe Serving Size4

Cooking Tools Required

Cutting board, Mixing bowls, Sharp Knives, Tongs

Ingredients

  • 15 ounce canned chickpeas, no salt added drained & rinsed
  • 1 cup cabbage shredded
  • 1 cup carrots shredded
  • 1 cucumber diced
  • ¼ cup unsalted peanuts chopped
  • 2 tablespoon peanut butter
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon honey

Instructions

  • Prepare the Salad: In a large bowl, combine chickpeas, cabbage, carrots, and cucumber.
  • Make the Dressing: Whisk together peanut butter, soy sauce, lime juice, and honey.
  • Combine & Serve: Toss salad with dressing, then top with chopped peanuts.

Nutrition

Calories: 311kcal | Carbohydrates: 41g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 213mg | Potassium: 666mg | Fiber: 11g | Sugar: 11g | Vitamin A: 5448IU | Vitamin C: 13mg | Calcium: 91mg | Iron: 4mg | Phosphorus: 278mg