Prep the veggies: rinse and drain the chickpeas well, dice the cucumber and pepper, shred the carrot, and thinly slice the red onion. Chop the cilantro or mint and warm the peanuts until fragrant.
Whisk the dressing: in a small bowl, combine peanut butter, lime juice, soy sauce, honey, rice vinegar, garlic, ginger, and sriracha. Whisk until smooth, then whisk in warm water a little at a time until you reach a silky, pourable consistency. Taste and adjust lime, salt, or heat as needed.
Assemble the salad: in a large bowl, toss chickpeas with cucumber, pepper, carrot, red onion, and herbs. Add half of the chopped peanuts and sesame seeds if using, saving the rest for topping.
Toss with dressing: pour the dressing over the salad and toss until every bean and veggie is lightly coated. The mix should shimmer with a glossy finish from the peanut dressing.
Finish with crunch: sprinkle the remaining peanuts and sesame seeds on top for extra crunch and texture. Let the salad rest 5–10 minutes to meld the flavors.
Serve and enjoy: this can be served immediately or chilled. It’s great on a bed of greens or with a side of grain for a fuller meal.
Notes
Bright Thai-inspired chickpea salad with crisp vegetables and a creamy peanut dressing, a make-ahead-friendly, colorful weeknight meal.
