Chopped Thai Chickpea Salad
A chopped salad loaded with Thai flavors and topped with a creamy tahini lime sauce! This salad is perfect for outdoor picnics or as a side for your grilling masterpieces. It’s full of nutritious plant-based ingredients like chickpeas, edamame and fresh corn and is ready in just 15 minutes.
1/3 cup Soom Premium or Organic Tahini
- 2 Tbsp coconut amino acids
1 Tbsp rice vinegar
Juice from 3 limes
2 tsp minced ginger (jarred)
3-6 Tbsp coconut milk to thin
4 cups cabbage slaw, roughly chopped
1 (15 oz.) can of chickpeas, rinsed and drained
1 1/2 cups fresh edamame
1 (15 oz.) can of roasted corn, rinsed and drained
1 red bell pepper, chopped
1/4 tsp sea salt
¼ tsp black pepper
1/4 cup fresh cilantro, chopped
1/4 cup sliced almonds or peanuts
2 Tbsp diced green onion
Tahini Lime Sauce
To prepare the tahini lime sauce by combining tahini, coconut amino acids, rice vinegar, lime juice, and ginger in a small bowl. Whisk until well combined. Slowly add 3 Tbsp coconut milk and whisk until a sauce-like consistency is achieved. Add more milk if additional thinning is needed. The sauce should be creamy but not too thick.
To prepare the salad. Placed chopped cabbage slaw in a large bowl. Add chickpeas, edamame, roasted corn, diced bell pepper, sea salt, pepper, and cilantro. Toss together until well combined.
Pour 1/2 cup of tahini lime sauce on the salad and mix until fully combined. Top with almonds and green onion, then drizzle with extra sauce.
Recipe Tip: This salad is best served chilled. We recommend preparing it at least a few hours in advance and allowing it to chill in the fridge.
Serving Option:Serve with cooked chicken, shrimp, or tofu if desired!
Recipe & Photography Credits: Selena Sharpless of The Nutritious Kitchen