Thai Sweet And Sour Salad With Chickpeas - Recipe With Photos Step By Step

Ingredients

Cucumber - 6-7 pcs.

Carrots - 1-2 pcs.

Sweet pepper - 1-3 pcs.

Onions - 0.5-1 pcs.

Chickpeas - 1-2 cups

Fresh greens to taste

Garlic - 1-2 cloves (to taste)

Refueling:

Vegetable oil - 1.5-2 tbsp.

White wine vinegar - 1 tbsp.

Lemon juice - 1-1.5 tbsp. (taste)

Salt to taste

Honey - 1 tbsp.

Rice vinegar or other fruit 3-6% - 1 tablespoon

Additionally to choose from:

Sesame - to taste

Nuts to taste

Flax seeds - to taste

• 143 kcal
• 35 minutes
• 35 minutes

Photo of the finished dish

Step by step recipe with photo

When nature pleases us with an abundance of vegetables and greens, it's time to include in your diet as much healthy food from fresh vegetables as possible and recharge with vitamins. But in order not to feel like a rabbit eating grass day after day in the pursuit of beauty and health, I propose to turn to Thai cuisine with its bright colorful dishes and complex flavor combinations. Namely, prepare a cucumber-carrot sweet and sour salad with chickpeas.

This salad has everything: bright colors, pleasant contrast of textures, freshness, juiciness and an exciting sweet-sour-salty combination of tastes.

Thanks to the abundance of vegetables and herbs, the salad is very light and healthy. Chickpeas will add satiety to the dish, and the spicy sweet and sour dressing will unite, invigorate all the ingredients and will not let you get bored.

Thai Sweet & Sour Chickpea Salad can be served on its own or as a light and refreshing side dish with exotic flavors. Try it!

Prepare ingredients according to the list. At first glance, it may seem that there are many components, but they can be divided into 3 parts.

Salad base: several cucumbers, a couple of sweet peppers, one or two carrots, onions and (or) green onions, boiled or canned chickpeas.

For dressing: vegetable oil, vinegar, honey, salt, lemon juice.

Some spices: fresh herbs (dill, parsley, cilantro, green onions), garlic and (or) garlic powder. Sesame, sunflower or flax seeds, nuts - optional.

For the first part of the dressing, combine vegetable oil, vinegar, lemon juice. Add spices - salt, garlic and / or garlic powder, dried herbs if using. Whisk to emulsify.

Cut half of the cucumbers, greens, bell peppers, onions and (or) green onions into small pieces. Add boiled or canned chickpeas.

Add prepared dressing and mix well. At this stage, let the salad brew a little. The longer the salad is infused, the more intense and bright the taste will be. If you wish, you can leave the salad in the refrigerator overnight, but I usually insist 25-30 minutes.

Cut the carrots and the other half of the cucumbers into thin long ribbons. You can use a special grater or vegetable peeler. This stage is needed more for aesthetics, plus long ribbons of carrots and cucumbers can be wrapped around a fork or sticks while eating in the manner of noodles.

Combine honey and rice vinegar for a sweet dressing. Rice vinegar can be substituted with another 3-6% fruit vinegar and honey with sugar syrup.

Combine salad, carrot and cucumber ribbons. Add honey-vinegar dressing and mix well. Add more spices to taste as needed.

Decorate the finished salad with fresh herbs, sprinkle according to your mood - nuts, sesame seeds or seeds.

Thai sweet and sour cucumber and carrot salad with chickpeas is ready! Enjoy your meal!