Recipe: Honey-Garlic Chopped Chickpea Salad

updated May 1, 2019
Honey-Garlic Chopped Chickpea Salad
Add this vibrant Thai-inspired salad to next week's meal plan and you can bank on a filling dinner that's packed with crunchy textures and big flavors.

Serves4

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(Image credit: Lauren Volo)

Add this vibrant vegetarian salad to next week’s meal plan and you can bank on an easy produce-packed dinner loaded with crunchy textures and big flavors. It’s a play on classic chopped salad that puts chickpeas at the forefront for extra heft, and tosses them with a mess of crunchy veggies, a pop of fresh cilantro, and a spiced honey-garlic dressing to bring it all together.

Start with Chickpeas for a Filling Dinner Salad

I love including salad night in my meal plan rotation, but not just any salad will cut it. When salad moves up the ranks from side dish to main course, it must be filling. That’s why this one starts with chickpeas.

In a departure from the standard chopped salad tossed together with a big base of leafy greens, this version relies on protein-rich chickpeas to make a meal-worthy salad that won’t leave you hungry. I like using canned chickpeas for the convenience, although you can certainly cook up a batch of dried beans.

Honey-Garlic Chopped Chickpea Salad

Add this vibrant Thai-inspired salad to next week's meal plan and you can bank on a filling dinner that's packed with crunchy textures and big flavors.

Serves 4

Nutritional Info

Ingredients

For the dressing:

  • 1/3 cup

    rice vinegar

  • 2 cloves

    garlic, minced

  • 1 tablespoon

    honey

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 1/4 teaspoon

    cayenne pepper

  • 3/4 cup

    olive oil

For the salad:

  • 2

    (15-ounce) cans chickpeas, drained and rinsed

  • 1

    medium cucumber, quartered lengthwise and cut into 1/2-inch slices

  • 1 cup

    shredded red cabbage

  • 2

    medium carrots, peeled and diced

  • 1/2 cup

    small-dice red onion

  • 1/2 cup

    coarsely chopped fresh cilantro

  • 1/2 cup

    unsalted roasted peanuts, coarsely chopped

Instructions

  1. Make the dressing: Whisk the vinegar, garlic, honey salt, and pepper together in a small bowl. Set aside for 5 minutes to give the garlic time to mellow. Whisk in the oil until the dressing is emulsified.

  2. Make the salad: Place all the ingredients in a large bowl. Drizzle with dressing and toss to combine.

Recipe Notes

  • Make ahead: The dressing can be made up to 2 days in advance and stored in a covered container in the refrigerator.
  • Storage: Leftovers can be stored in a covered container in the refrigerator for up to 1 day.