Thai-Inspired Cucumber Salad with Roasted Spiced Chickpeas
Vegan, gluten-free, no bake/raw, oil-free, soy-free
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A hydrating, Thai-style cucumber salad topped with crunchy spiced chickpeas.
Yield
3 servings
Prep Time
30 Minutes
Cook time
40 Minutes
Total Time
1 Hour, 10 Minutes
Ingredients:
For the dressing
- 1/2 cup seasoned rice vinegar
- 1.5-2 tablespoons natural cane sugar, to taste
- 1/2 teaspoon fine grain sea salt
For the salad
- 2 medium field cucumbers
- 1 red pepper, diced
- 1 cup diced red onion
- 1/4 cup roughly chopped cilantro
- 1/4 cup chopped roasted peanuts, for garnish
- Roasted spiced chickpeas
Directions:
- Whisk dressing ingredients together in a small bowl and adjust to taste. Feel free to add more sweetener if you prefer. Set aside.
- Peel cucumbers, slice off the ends, and slice in half lengthwise. Scoop out the seeds with a small spoon (see photo in post if necessary). Slice halves into 1/8-inch “half moons” and toss into a large bowl. If your cucumbers are really big you can slice the half-moons in half as well.
- Dice the red pepper and red onion and add into bowl. Roughly chop cilantro and add into bowl. Pour in all the dressing and toss to combine. Let this salad sit for about 30 minutes in the fridge, tossing every 10 minutes or so to help the dressing soak in.
- Meanwhile, prepare the roasted chickpeas (if desired). Recipe follows.
- Portion into bowls and top with peanuts and optional roasted chickpeas. Serve immediately.