Vegan Thai Basil Chickpea Salad
This Thai basil chickpea salad recipe is inspired by the garnishes that typically come with a warm bowl of pho, including lots of lime, jalapeño, and plenty of Thai basil.
PRINT
PIN
Servings: 4
Calories: 371kcal
Equipment
Ingredients
- 1 tablespoon neutral oil
- 1 shallot, peeled and minced
- 2 15- ounce cans of chickpeas
- 1/3 cup vegan mayonnaise
- 2 limes, juiced
- 1 ounce Thai basil, minced
- 1–2 jalapeño peppers, minced
- 1 red bell pepper, trimmed, seeded, and minced
- Salt and pepper to taste
Optional garnishes:
- Thai basil leaves
- Microgreens or cilantro
- Crispy shallots
- Bean sprouts
Instructions
Simmer one can chickpeas:
- Drain one can of chickpeas. Heat the neutral oil in a saucepan over medium heat. Add the shallot and cook for 5 minutes until softened. Add 1 can of chickpeas and season with salt and pepper. Cook for 10 minutes until softened.
- Use a spoon to mash most of the chickpeas into the side of the pot. It can be a little chunky, but you want it mostly mashed. Turn the heat off and set the pot aside.
Prepare the chickpea salad:
- In a bowl, combine the mayo, lime juice, and Thai basil and mix until combined. Add the minced peppers.
- Drain the remaining can of chickpeas and add to the bowl of mayo and toss to coat. Pour in the warm, mashed chickpeas and stir to coat. Taste and season with salt and pepper.
To serve:
- Pile the chickpea salad onto toast and serve with more Thai basil, microgreens, or crunchy shallots, if you like. Enjoy!
Nutrition
Calories: 371kcal | Carbohydrates: 41g | Protein: 11g | Fat: 19g | Saturated Fat: 2g | Sodium: 118mg | Fiber: 11g | Sugar: 8g