Want a quick, healthy lunch idea? Try our Peanut Butter Chickpea Salad! This scrumptious plant-based salad is made with all your favs: roasted chickpeas, salted peanuts, cucumbers and a sweet maple lime dressing. Perfect for those days when you’re craving something nourishing but also flavourful and filling. Healthy, easy to make, a great way to get your veggies in plus meal-prep and travel-friendly!

How To Make

This is a super easy salad idea and great for meal-prep. I would recommend making extra dressing, so you can store it in the fridge for future salads! Here’s how to make this peanut butter chickpea salad:

To make the roasted chickpeas, mix the chickpeas, garlic, ginger, peanut butter, maple syrup, lime juice, olive oil, chili, cumin and a half-teaspoon of salt. Then spread out on an oven tray. Roast for 20-25 minutes, stirring once halfway, then remove and leave to cool.

To make the dressing, mix all the dressing ingredients with salt and a good grind of pepper.

For the salad, mix the radishes, cucumber, spring onions and coriander with the dressing, then arrange half this salad on a large plate. 

Scatter half the chickpeas and half the peanuts on top, then repeat with the remaining salad, chickpeas, and peanuts, and serve.

Enjoy!

Variations

What we love most about this salad is that you can change things up to suit your needs and taste buds. Here are a few suggestions to making this hearty salad even better:

• Want to add a whole grain? Add 1 cup of cooked quinoa or serve alongside whole grain toast to keep you feeling fuller longer.
• Not a vegetarian? Top with cooked shrimp or chicken.
• Need more leafy greens? Add a handful (or two) of spinach.
• Maximize your plant-based protein by adding sauteed tofu to the mix.
• Allergic to peanuts? If you are allergic to peanuts, but not other nuts we would recommend using cashews instead. You can switch up the peanut butter for any type of nut butter as well.

How to Store

If you’re meal prepping, feel free to store the salad and dressing in separate containers in the fridge, bring dressing back to room temperature, then combine before serving. Both should stay fresh for 3-4 days.

Peanut Butter Chickpea Salad

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Category

lunch, salad, peanuts

Servings

4-6

Prep Time

35 minutes

Author:

Kirstin Berrington

Want a quick, healthy lunch idea? Try our Peanut Butter Chickpea Salad! This scrumptious plant-based salad is made with all your favs: roasted chickpeas, salted peanuts, cucumbers and a sweet maple lime dressing. Perfect for those days when you’re craving something nourishing but also flavourful and filling. Healthy, easy to make, a great way to get your veggies in plus meal-prep and travel-friendly!

Ingredients

For the Roasted Chickpeas

• 3-4 garlic cloves, peeled and crushed

• 15g piece fresh ginger, peeled and finely grated

• 2 tbsp smooth peanut butter (no added sugar or salt)

• 1 tbsp maple syrup

• 2 tbsp lime juice

• 1/4 cup olive oil

• 1/2 tsp chili powder

• 2 tsp cumin powder

• 1 tsp Salt

• 1/4 tsp black pepper

• 2 cups dried chickpeas (soaked overnight and boiled)

For the Dressing

• 1/4 cup olive oil

• 1/4 cup fresh lime juice

• 2 tbsp maple syrup

• 1 garlic clove, peeled and crushed

For the Salad

• 150g salted and roasted peanuts

• 200g radishes, thinly sliced

• 3-4 Persian cucumber, thinly sliced

• 8 spring onions, sliced on an angle

• 70g coriander, roughly chopped

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Directions

1. Heat the oven to 450F.

2. In a medium bowl, mix the chickpeas, garlic, ginger, peanut butter, maple syrup, lime juice, olive oil, chilli, cumin and a half-teaspoon of salt. Then spread out on an oven tray. Roast for 20-25 minutes, stirring once halfway, then remove and leave to cool.

3. Mix all the dressing ingredients with salt and a good grind of pepper.

4. For the salad, mix the radishes, cucumber, spring onions and coriander with the dressing, then arrange half this salad on a large plate.

5. Scatter half the chickpeas and half the peanuts on top, then repeat with the remaining salad, chickpeas, and peanuts, and serve.