Thai-Inspired Hydrating Cucumber Salad with Roasted Spiced Chickpeas

by Angela (Oh She Glows) on June 5, 2013


Well, I’m back from a couple whirlwind weekends of travel to the West coast. My mom, sister, and I had a fantastic time in San Francisco soaking up each other’s company and plenty of glorious California sunshine. My skin has gone from ghostly white to slightly not ghostly white with a hint of funky sandal tan lines. Success. After the conference in Portland, my sleep-deprived self came down with a bad cold the day before I traveled to SF, so I was a sniffling and sneezing mess during most of the second trip. Luckily, my loving travel companions, the sunny blue skies, and plenty of food & wine helped me heal. Ok, maybe not the wine part, but when in Napa…

I must say, it’s been a shock to my system to be back to my normal work routine. It’s always good to be home though. I returned with plenty of fun recipe inspiration, some of which you’ll likely see on the blog in the weeks to come and some of which I might sneak into the book if I can find the time (and do so without my editor killing me!). Either way, it’s true what they say – a break is always good for the creative spirit. Being in this type of work, I tend to constantly struggle with ebbs and flows of the creative process, especially during recent intense months. I’m only now realizing that sometimes stepping away and being less productive is exactly the thing I need to be more productive. Or at least that made total sense to me after a couple glasses of wine.


[photo credit: Eric Liddon]

We dined at a Thai restaurant in SF called Thai House 530 on our last evening. I ordered the cucumber salad as an appetizer and the Pineapple Fried Rice (made vegan) for my main. The salad reminded me of sweet and sour pickles (a childhood favourite!) and I just couldn’t get enough of the tangy, sweet combo and the hydrating cucumbers. What a lovely way to start a meal. After devouring the salad I made a mental note to give this salad a whirl once home. I’ll probably need a couple days until I’m ready to tackle more involved cooking feats, but this simple recipe was a great way to ease back into it all.


My version of this salad is more tangy/acidic while the restaurant version was much more on the sweet side. I generally tend to prefer more acid in my dishes, but you can decide for yourself if you’d like to add more sweetener to balance it out. The beauty of this simple rice vinegar and sugar dressing is that you can adjust it easily. I also threw in a handful of cilantro and topped it with chopped peanuts which are both encouraged additions. Some recipes also include a diced jalapeno pepper, but I decided to leave it out. Feel free to add one if you’d prefer some heat.

To make it a protein-packed meal, I roasted chickpeas in a garlic, cumin, ginger, chili, and turmeric spice mix. The roasted chickpeas are a nice option if you want to take this salad from an appetizer to a main course (I enjoyed it for lunch!), but the salad is nice on its own too.


Thai-Inspired Cucumber Salad with Roasted Spiced Chickpeas

Email, text, or print this recipe

Yield: about 3 portions


  • 1/2 cup seasoned rice vinegar
  • 1.5-2 tablespoons natural cane sugar, to taste
  • 1/2 teaspoon fine grain sea salt



  • 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 (recipe follows)


1. Whisk dressing ingredients together in a small bowl and adjust to taste. Feel free to add more sweetener if you prefer. Set aside.

2. 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.

3. 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.

4. Meanwhile, prepare the roasted chickpeas (if desired). Recipe follows.

5. Portion into bowls and top with peanuts and optional roasted chickpeas. Serve immediately.

Nutritional Info


Roasted Spiced Chickpeas

Email, text, or print this recipe

Yield: 1.5 cups chickpeas or 3 (1/2 cup) servings


  • 1 (15-oz) can chickpeas (or 1.5 cups cooked)
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon fine grain sea salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cumin
  • 1/8 teaspoon ground turmeric


1. Preheat oven to 400F and line a medium baking sheet with a couple pieces of paper towel.

2. Rinse and drain the chickpeas and place onto paper towel. Add a couple paper towels on top and roll the chickpeas around until completely dry. This helps them crisp up in the oven.

3. Add the chickpeas into a medium mixing bowl and stir in the oil until coated. Now stir in the rest of the seasonings.

4. Discard paper towel and line baking sheet with parchment paper. Add chickpeas back onto the baking sheet.

5. Roast at 400F for 20 minutes. Give the pan a gentle shake to stir the chickpeas and roast for another 15-20 minutes, until golden and lightly charred on the bottom. I roast for a full 40 minutes because I like them on the crispy side, but keep an eye on them as oven temps vary.

6. Cool for 5 minutes or so and then top on your salad. They will lose their crispness quickly so these are best enjoyed immediately. You can also freeze the chickpeas once fully cooled and reheat them in the oven for 5 minutes or so to bring back the crispness.

Nutritional Info



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{ 118 comments… read them below or add one }

Sharon June 5, 2013 at 9:47 am

Nice to see you back! And kudos to Eric on the great photo;)


Jessica T June 17, 2013 at 2:39 pm

Hi Angela,

I made this salad last night and it was fantastic. I didn’t skip any of the ingredients and am glad I didn’t-it was the combo of every single thing that made it delicious. I also couldn’t stop grazing on the chick peas after they came out of the oven ;) I followed your advice and threw the leftover chick peas in the freezer-heated them for five minutes in the oven to crisp them up and had my leftovers for lunch today. Loved this dish!!


Angela (Oh She Glows) June 18, 2013 at 9:28 am

I’m so glad to hear that Jessica!


Theresa June 5, 2013 at 10:12 am

This sounds amazing! I just pinned the recipe and will definitely try it out!

I was out of town this weekend, but so excited when I saw your instagram photo with the Golden Gate Bridge in the background. Did you walk along Crissy Field and under the bridge? We’ve been doing that walk on nice weekends. You can make it short or go towards Baker Beach for a longer walk.

Glad you had a nice trip!


Angela (Oh She Glows) June 5, 2013 at 12:37 pm

Hi Theresa, That sounds lovely – will have to do that next time! We didn’t have enough time to do everything on our list but that’s only more reason to go back :)


Katy @ Katy's Kitchen June 5, 2013 at 10:17 am

This salad looks so fresh, cucumber and cilantro always pair very nicely together. I love how simple it is too. I think I would make a big batch of this and have it for lunch throughout the week.


Alisha @ Gluten Free Perspective June 5, 2013 at 10:18 am

This looks perfect for a beach picnic or lunch by the pool. Can’t wait to make it!


Lucy June 5, 2013 at 10:20 am

I was struggling with ideas for what to eat tonight when this appeared in my blog reader… thanks for putting together something with the few ingredients I actually have in the house! It looks delicious. I think I may use up an apple with it too.

A also love that Sophia Loren quote!


Emily June 5, 2013 at 10:23 am

Welcome back! Hope you’re feeling a bit better. I’ve just got to try the baked chickpeas, they sound divine!


Jessica June 5, 2013 at 10:23 am

This looks delicious, and it will be both lunch AND dinner for me today :) Thanks for sharing your inspiration, as always!


Rebecca June 5, 2013 at 10:26 am

ooh I am definitely going to have to make this!

Rebecca @ tr[i]b[e]cca


Carrie @ Carrie on Vegan June 5, 2013 at 10:36 am

Wow, so many of us got that stupid cold! I guess we really did share the love, and the germs, at Vida Vegan Con. Glad you’re feeling better and had fun in SF. Thank you for a beautiful salad recipe!


Angela (Oh She Glows) June 5, 2013 at 12:41 pm

hah I know!! Everyone seemed to get sick…what a bummer. Next time, less smooching I guess! ;)


Alexandra @ Lean Green Healthy Machine June 5, 2013 at 10:44 am

Looks like the perfect dish to bring to summer barbecues! I recently tried (and loved) a cucumber, clementine, cilantro salsa. Excited to try another salad with cucumber in the spotlight! Thank you!


Willow June 5, 2013 at 10:45 am

Mm, this salad sounds perfect for summer! I love the photo Eric took – great angle! Glad to hear you’re back in your creative groove, and of course that you’re over that cold!


Angela (Oh She Glows) June 5, 2013 at 12:44 pm

Thank you! Luckily he was up for the challenge. :)


[email protected] n Dishes June 5, 2013 at 10:53 am

Such a refreshing salad, I adore the crunchy chick peas on the top, or as a yummy snack!


Sara June 5, 2013 at 10:53 am

i love when i am stuck for dinner inspiration and you have posted something new just in time! and i have everything in my fridge/cupboard to make this. luckily its nearly time to leave the office :)


Stephanie @ Legally Blinde June 5, 2013 at 10:54 am

I love the photo that Eric took – how gorgeous!! Really stunning.


Moni Meals & Fitness June 5, 2013 at 10:59 am

I loved so much about this post! The recipe, the amazing and creative photos, and the quote! Love coming over here to say hi! This recipe looks KILLER! :) xx


Abby @ The Frosted Vegan June 5, 2013 at 11:09 am

I agree wholeheartedly, sometimes a break is what you need to get those creative juices flowing! Love the picture of you, props to your hubby!


Erica {Coffee & Quinoa} June 5, 2013 at 11:10 am

Thai flavors are some of my favorites. What a fresh and easy way to enjoy them!


Caitlin June 5, 2013 at 11:11 am

welcome back! the salad looks delicious and so hydrating. i cannot wait to make those spiced chickpeas!


Katrina @ Warm Vanilla Sugar June 5, 2013 at 11:11 am

This sounds soooo good! Love this salad!


Peggy June 5, 2013 at 11:13 am

This recipe looks delicious!! The photos are gorgeous and I know it will be delicious because everything I’ve tried so far has been amazing.
I have to watch my sodium intake due to a health condition, so I was super excited to see the salad only had 40mg sodium/serving. But looking at the recipe more closely, i think it may be a typo. 1/2 tsp salt generally has 1000-1200mg sodium, so a single serving of the salad would be more like 300-400mg, and that’s without the dressing. The dressing is made with another half tsp salt, so a serving of salad + dressing would be 600-800mg. And that’s assuming the roasted peanuts are not salted as well.
I dream of a day that I don’t have to count my milligrams! The great thing about your recipes is that I’ve been able to adjust the salt down and still enjoy lots of flavor with the other additions you’ve included.


Angela (Oh She Glows) June 5, 2013 at 12:52 pm

Hi Peggy! My bad – I forgot to add the salt. I’ve updated the nutritional info. Thanks so much for pointing that out! Must get sleep…
Hope you enjoy and yes feel free to tweak the salt to your own needs :)


Sarah @ Yogi in Action June 5, 2013 at 11:22 am

Glad to hear you had a great trip! Hopefully a blog post will be coming up with details of how you all spent your time there?

I love ALL Thai food, so I will definitely be adding this to my list of things to make. Perfect for summer weather- I bet it would be great for a picnic. Thanks for the inspiration :)


Angela (Oh She Glows) June 5, 2013 at 12:53 pm

I don’t think I’ll be doing a full recap, but as soon as I upload my pics and get sorted out I hope to put together something. :)


Holly @ EatGreatBEGreat June 5, 2013 at 11:30 am

This salad sounds wonderful! It would be perfect to take to work for my lunch and I love that it’s easy to put together!


Sharon June 5, 2013 at 11:33 am

How funny…I live two blocks from Thai House 530 and have never been there…so I’ll have to try it….after I make this great looking salad! I hope you enjoyed our great city and my great neighborhood!


Kim @ Hungry Healthy Girl June 5, 2013 at 11:48 am

I’ve tried roasted chickpeas and they didn’t come out right. Your recipe looks great and the salad too. I’m going to give them a try!!


Angela (Oh She Glows) June 5, 2013 at 12:54 pm

I think the key is to dry them completely before roasting and also only using a small amount of oil. I find I need a full 40 mins at 400F for them to get crispy too. Goodluck!


Danielle June 5, 2013 at 11:51 am

looks and sounds great and thank you for the tip on freezing and reheating chickpeas! it’s always so sad when they lose their crisp!


Christa @ Edible Balance June 5, 2013 at 12:17 pm

What a gorgeous salad! Honestly, how amazing are the colors?! It looks so refreshing. I’m with you, I’d much rather the acidic side than the sweet. Next time I’m in SFO I’m definitely checking out that Thai restaurant!


Samantha June 5, 2013 at 12:43 pm

This looks delicious!


Lillian @ Seize the Latte June 5, 2013 at 12:47 pm

Holy deliciousness, Batman! I love — LOVE! — Thai-inspired salads, and adding roasted chickpeas to the mix is a fantastic idea.

I can totally relate to the shock of getting back into your normal routine, too. Those breaks are incredibly good for the mind, body, and spirit, and it’s amazing what sort of things can be done after a bit of respite. I used to refuse to take breaks (did I set up a page protector filled with verb charts when I was doing language immersion, and then stick that thing on the far side of the shower so I could drill verb conjugations while shampooing? Yes, I did.), but I found that this only exhausted me further and made me less able to retain information. Once I embraced the beauty of a break — a chat with friends over a glass of wine, a quick run through some green space, or even just a cat nap — I realized that they’re actually totally necessary. :)

All that being said, I’m glad your Napa trip was so restorative! Hang in there with this final push on the cookbook — you’ve got lots of people cheering you on from afar. :)


Angela (Oh She Glows) June 5, 2013 at 12:56 pm

It’s so true! Glad you found that out yourself too. I’ve been enjoying mid-day walks when the weather is nice and I always come back feeling so damn good and energized.


Eileen June 5, 2013 at 1:53 pm

Cool, refreshing salads with tasty beans for protein are exactly what I want to be eating this summer! This is definitely going on the list for tasty hot-weather dinners.


Jesse (OutToLunchCreations) June 5, 2013 at 2:34 pm

I love roasted chickpeas! This salads looks delicious and sooooo refreshing, I can’t wait to try it.


Lucy Loves To Cook June 5, 2013 at 2:34 pm

This looks so delicious, I love spiced chickpeas, never thought of eating them this way!


Christine @ Gotta Eat Green June 5, 2013 at 3:06 pm

What a simple dressing, love it. I tend to be a sweet person over savoury (food wise), but in this recipe I’d prefer the acidity. I just don’t like my veggies to be sweet.


McKel | Nutrition Stripped June 5, 2013 at 4:43 pm

Sounds delicious (and looks delicious too!) I love the combination of textures, thanks for sharing!


Lyn June 5, 2013 at 4:59 pm

yum! just whipped this up and added a lil’ fresh corn <3!


Angela @ Eat Spin Run Repeat June 5, 2013 at 7:27 pm

Welcome home, Ange! Hopefully you’ve got a couple of quiet weekends coming up so you can chill out a bit. It sounds like you’ve had some great trips (and meals!) over the last coule of weeks. I’m a huge sucker for all things Thai-inspired so sign me up for this salad!


Averie @ Averie Cooks June 5, 2013 at 7:37 pm

So fun that you were able to do some traveling and I love San Fran. Every time I go I wish I could live in NorCal rather than SoCal…for like, a minute, until I get that COLD San Fran air compared to San Diego :) But the restaurants, culture, and just everything about SF is amazing.

Your recreation of the salad is amazing, too! And the photos are stunning. And that rustic table? I would give my right arm for that. Gorgeous!


[email protected] June 5, 2013 at 8:29 pm

This salad combines all my favorite ingredients! I can’t wait to try it.


srj June 5, 2013 at 8:35 pm

Tasty mixes. will try this one for sure. started my own fitness journey as a new mom.
Check out my blog:


Sarah @ Making Thyme for Health June 6, 2013 at 12:51 am

I live in the SF East Bay Area and am always inspired by all of the fantastic restaurants here! This salad looks incredible. I haven’t tried roasted chickpeas but I need to ASAP because they sounds so good!


Shivangi June 6, 2013 at 1:19 am

Nice to see you back :). Will try the chickpea version soon!


Rosamund June 6, 2013 at 1:41 am

Yum great recipe!! I live in Korea where chickpeas are hard to find so I made this with roasted sweet potato instead and it was delicious. I love that this has simple ingredients that I can actually find in my neck of the woods, sometimes it is really difficult to cook vegan meals for myself. Thanks!


Sonal June 6, 2013 at 5:44 am

This salad looks scrumptious! :) Thanks Angela, thai food is probably my favourite so this will be one to try!


courtstar @ starsystemz June 6, 2013 at 9:31 am

Yum yum yum! Glad you enjoyed your trip :) I love roasted chickpeas, I roast them in cinnamon for a sweet treat! I add maple syrup sometimes when I crave a candy! Thank you for sharing :-) love + shine Courtstar


Beauty Health Goddess June 6, 2013 at 9:45 am

Wow! What a delicious looking recipe!! Chickpeas and cucumber are my favorite.. and cinammon really adds to any dish

Thank you for sharing :) I hope to make a recipe like this soon <3


Ellen June 6, 2013 at 10:40 am

This looks great! A perfect make-ahead lunch. I can’t wait to try it out this weekend. I’m still a fan of your layered salad that was a whole foods knock-off. I make mine with farro, quinoa, red peppers, celery, carrots, edamame and then toss in some italian dressing at work and shake!


jodye @ chocolate & chou fleur June 6, 2013 at 11:23 am

What a bright and beautiful salad! There are so many colors and textures. I’ve been really loving thai flavors lately, and this salad looks like the perfect way to get my fix in the summer heat.


Andrea June 6, 2013 at 11:36 am

I made this for supper last night, and had leftovers for lunch today! Like all of your recipes I’ve tried it was delicious! The chickpeas are addictive!


Amy June 6, 2013 at 12:38 pm

Just made this for lunch and it was tremendous! Thank you!


[email protected] for the soul June 6, 2013 at 4:44 pm

Cucumber is such a great food and perfect for this warm weather. I love the looks of this salad as it looks really refreshing! Pregnancy hormones have me sweating bullets 24/7….right now as I type…haha.


Meredith June 6, 2013 at 5:36 pm

Looks delish. You make the best salads!


Britany June 6, 2013 at 6:53 pm

This sounds like my perfect summer dish! I love Thai food and the spices added to the chick peas sound amazing. I’d probably throw that jalapeno in there. I like my food HOT. :)


Hannah @ CleanEatingVeggieGirl June 6, 2013 at 6:59 pm

Roasted chickpeas are one of my absolute favorite things! This sounds awesome :).


Susan June 6, 2013 at 9:14 pm

Thank you for the recipe! It’s delicious! Meat-and-potatoes boyfriend can’t stop eating it!


Anele @ Success Along the Weigh June 7, 2013 at 8:26 am

I saw your Instagram of the GGB and we laughed because we just decided that day that we’re going back next year. (Every time we decide on a destination suddenly lots of commercials, pics, etc start bombarding us like the universe says “good choice!”) What is it with being sick in SF!? I got sick our 2nd full day there which was also hot air balloon ride over Napa day so that was fun. :-\ I couldn’t taste half of the things I ate which was horrifying and half the reason we went to begin with. I hope you at least kept your sense of smell about you while you were there.

Definitely bookmarking the salad!


Lynn June 7, 2013 at 12:19 pm

Hi Angela, very yummy salad and like you say very hydrating. I didn’t have the time to roast the chickpeas, so I added cooked ones. I also didn’t have peanuts so I toasted some pumpkin seeds! Very versatile recipe. Thanks for sharing!


Jess June 7, 2013 at 12:27 pm

If you want your chickpeas to stay crispy, I’ve had goof luck with the following. I dry them, roast them for 30-40 minutes, THEN add the oil and spices and put them back in the oven (lower temp, 250?) for a bit. If I have time sometimes I just crack the oven door and let them cool. Super crispy for days when stored in an airtight container. I think adding the oil before they are baked just adds more moisture…


Adrienne June 7, 2013 at 2:19 pm

Made this for lunch and it hit the spot!! Thanks for the great recipe. I added lime juice and olive oil (I’m pregnant and need to gain weight) to the dressing. The lime juice brightened it up well. Didn’t have peanuts so I used cashews. I’m new to your blog and eating vegan, but love your recipes!!!! Thanks!


Madeleine Said June 7, 2013 at 2:42 pm

Another winner! I made this last night with the chickpeas and it was excellent! It was dinner for two of us with some corn tortillas and some left over for lunch today. The dressing is very tasty and I will use it on other salads that I make.


Reba - Not So Perfect Life June 7, 2013 at 3:19 pm

I love all the Thai inspired recipes in the blogging world lately.


Whitney @ To Live and Diet in L.A. June 7, 2013 at 3:38 pm

Can’t wait to try this recipe! I love anything with peanuts and this is way healthier than my preferred Thai dish: Pad Thai.

And great quote. Sophia Loren is a goddess inside and out!


Rachel June 7, 2013 at 3:46 pm

This is an amazing salad! I had a huge bowl then later finished off the extra chickpeas as a snack. Leftovers are going on a whole grain wrap with chopped kale. Yum yum!!


Anna @ Your Healthy Place June 7, 2013 at 8:57 pm

Ooh this looks so fresh and summer-perfect. I hope you had fun in CA, I haven’t been to San Fran since I was about 6 – I just remember running down the hilly streets and my mom being way more wary about going down them…lol. Glad to have you back!


Mary @ Fit and Fed June 7, 2013 at 10:44 pm

Nothing like traveling and eating out at good restaurants for food inspiration! Love the colors in the salad, it looks beautiful (and yummy). I often add chickpeas to a salad for protein, too, but hadn’t thought of using roasted chickpeas, I’ll have to give that a try!


Suzanne June 8, 2013 at 9:23 am

ooh this looks so good – and good for you for getting some wonderful time away and being inspired by it. I completely concur – being less productive can increase productivity (and I’m saying that without wine in my system!!!). Don’t they live more that way in Europe (more time off, longer lunch breaks…)
I LOVE roasted chick peas – this looks so refreshing – I need the weather to warm up a little then it will be first on my list (it feels like fall here in upstate NY). Thanks again for a great recipe


Allie Sheetz June 8, 2013 at 1:33 pm

First of all – thank you for all that you do here. You have been such an inspiration to me in creating my own recipes that I really cannot thank you enough! I am actually about to start publishing some of my own recipes but I need to include the nutritional information. You are so thorough in your inclusion of nutritional information & I’m wondering where you get it for each recipe. Do you use a particular program? Any kind of guidance would be a-w-e-s-o-m-e! Thanks again Angela… for everything!


Cristina Simonis June 8, 2013 at 4:42 pm

I love your blog! As a newlywed this year it’s been a find both in content and humor!

We’ve been donating 1% each month to places like the Chimpanzee Sanctuary Northwest (VVC’s silent auction) and I love that vegan blogging often accompanies activism…in that vein…

Thank you…you’re a beautiful woman who shares her light with the world and we love you for it!


Kristi June 9, 2013 at 1:52 pm

This recipe looks great. I always love a little crunch in my salad.


Stacy June 9, 2013 at 2:25 pm

WOW. Just had this salad for lunch and it was AMAZING! Angela, thank you so much…once again! I told my hubby while we ate that there hasn’t been one recipe of yours that didn’t amaze us!:)


Maria Tadic June 9, 2013 at 8:46 pm

I’ve had similar salads at Thai restaurants. I love the sweet, tangy and spicy dressings! Never figured out what’s in it though – thanks to you now I have an idea! Can’t wait to try this for a nice refreshing lunch!


vuchko June 10, 2013 at 3:06 am

Hi everyone,

i’m setting up a new vegan resource website, to promote veganism. Please visit and send me feedback on what else to include!



Helen June 10, 2013 at 4:24 pm

I made this beautiful salad last week and I’m about to make it again, I really love it! Thank you so much for sharing it!


Olivia June 10, 2013 at 11:19 pm

I had this salad for dinner tonight over a bed of kelp noodles, and it was delish!

I’m getting ready to go on a trip tomorrow, so I also made the super power chia bread and banana bread protein bars are in the oven for some travel-ready snacks over the next few days. Officially hooked! :)


Margo June 11, 2013 at 6:13 am

Just had to tell you how much my husband and I loved this salad! Serves 3 you say? The two of us devoured it in one sitting. (?) Thanks for this and many more incredible recipes!


Maggie Olson June 11, 2013 at 1:28 pm

I’m currently eating a “take-to-work” version of this salad! I didn’t roast the chickpeas, just threw them in my giant salad tupperware with everything else, and added the roasting spices to the dressing in a separate container. Poured the dressing over the salad at lunchtime, shook it up, and yum! My colleague keeps saying, “What smells so good?!” Very yummy! I also added some quinoa I had laying around.


Maggie June 11, 2013 at 1:59 pm

Ok Angela, this may be one of the best salads I’ve ever had. Promise. I am a pretty strict salad critic- my salads have to be the perfect blend of salty and sweet, crunchy and chewy, light and dense. You nailed it. My Mom surprised me and made this for dinner a few nights ago and the two of us finished the entire recipe! The chickpeas were especially delicious :) Thanks for creating easy to make, scrumptious and healthy recipes! I love your blog!


Angela (Oh She Glows) June 11, 2013 at 10:05 pm

So glad to hear that Maggie! Thanks for letting me know :)


Susan June 12, 2013 at 1:19 pm

Just made this salad for lunch with the chickpeas and it was delicious! I added a little sriracha to the dressing for a little zing and it was perfect. Sure to become a summer staple!


Leigh (Aluminarium) June 12, 2013 at 4:40 pm

We had this salad the other night, it was delicious. Thanks for the tip about freezing the chickpeas, I heated them up the next day with the left over salad!


Stephanie L June 13, 2013 at 9:18 am

Oh this looks delicious! Perfect for a lunch for me!! Keep the chickpeas separate and toss together at work. Yum! I adore roasted chickpeas. Pinned for later.


Elena Perez June 13, 2013 at 10:50 am

This salad is great! Roasted Spiced Chickpeas just by itself are so addicting – yummy snack!


Luv Coco's Closet June 14, 2013 at 8:00 am

Recipe looks amazing. Tasty & Healthy!


Den June 16, 2013 at 1:27 am

I love this salad. I wanna do the same.


Den June 18, 2013 at 2:03 am

Wow healthy salad. I wanna try this too. Keep posting


Amy June 20, 2013 at 3:06 am

Made this salad this afternoon! LOVED IT!


Jamie @lifelovelemons June 22, 2013 at 5:14 am

Chickpeas are my jam… Love this!


Dolalee June 23, 2013 at 10:20 am

This was a light, delicious, refreshing salad! I’m not a big fan of raw bell peppers, but the dressing really balances the flavors. 5 stars! When I’m bored of my own cooking, or have recipe block, I will do a few days of vegetarian cooking to mix things up. That’s what brought me to your site. So far, the whole family has loved your recipes and the ones that have been inspired by the beautiful pictures.


Angela (Oh She Glows) June 23, 2013 at 6:16 pm

Thank you, I’m so happy to hear this!


Jeannette June 23, 2013 at 5:04 pm

Good salad that was even better the next day. I really think the flavors just marinate so well after it sits a bit! just loved it. Did not fair so well with the roasted chickpeas tho, so I will save those for … Hummus ! Love your recipes and your blog overall. One my favorite things to do on a Sunday afternoon, thanks Angie.


Jessica June 27, 2013 at 6:42 am

This is the greatest salad ever!! My wife who usually claims salad is not an adequate dinner, keeps asking me to make this again and again!


Lindsay June 27, 2013 at 2:03 pm

I’ve made this dish twice now and it’s a huge success at BBQ’s and my 4-year-old daughter. Love the chickpeas in this!


Nicole @ Farney Chiropractic June 28, 2013 at 9:28 am

What a delicious salad! Full of healthy ingredients too. Can’t wait to try it


Savi June 30, 2013 at 9:24 pm

Hi Angela! I am a newbie on your website, and so far have tried this salad, the green monster and the black bean and potato nacho plate – and LOVED all of them! Thank you so much for sharing these recipes and your story – both are very inspiring, nourishing the body and the mind :-)


Kathy July 3, 2013 at 8:31 pm

ohmygoodness! Yum!!! The salad is so cool and refreshing. I love how it is so simple but so flavorful and satisfying! I had never made roasted chickpeas before, but I will be doing it more often now! SOOO tasty and easy to do! It was hard not to eat them all right off the baking sheet; had to force myself to save some for the salad. Thank you for another awesome recipe!!!


Jenni July 9, 2013 at 1:26 pm

It’s not raw if you have to turn your oven to 400 to roast the damned garbanzos. Just sayin.


Allan July 10, 2013 at 10:51 am

Okay, I am into salads and all kinds of but not once have I stumbled on something this exotic! One thing that I really appreciate about this particular meal is the way you have decided to think outside the box -making use of a theme from the Oriental cultures.

The whole dish actually looks very delicious. Obviously, you have made very good use of the chickpeas (roasted and spiced!) and it all looks so yummy that I actually feel like having a try right now! I intend to try it out too, but in a peculiar way, I will be using very different spices! I really hope it comes out well.


Rhea July 14, 2013 at 6:46 pm

This salad is delicious! Thanks Angela!


Joy July 23, 2013 at 7:15 pm

What a delightful salad! My husband came home from 3 weeks away of reluctantly chowing down on fast food and said, “Please. Feed me clean food.” So I made him this! I added some creamy coconut brown rice so that we’ll have leftovers. This is DEFINITELY a winner. Thank you for being awesome.


nicole July 28, 2013 at 9:47 pm

Have to share something! I’ve made this salad a few times and thoroughly enjoyed it as is. But today, on a whim I served this on top of some quinoa I had prepared earlier for the (Veganomicon) pineapple-cashew stirfry. The quinoa was cooked in freshly made pineapple juice with a splash of soy sauce. WOW – what a great combo! Satisfying and delicious!


Saraheve Vallée July 29, 2013 at 10:10 pm

Wow this was simply delicious!! I made it yesterday for my sister’s birthday party and all I could hear was my dad claiming it was the best salad ever….every 5 minutes pretty much :) The taste was just so refreshing. Thx again for another perfectly exquisite recipe!


Evie July 31, 2013 at 6:39 am

Oh my god. Just made this and I think it may possibly be the greatest salad of all time!


Makalia August 17, 2013 at 4:40 am

What is the serving size for this salad? 1/2 cup 1 cup Maybe?


Brande Harris September 26, 2013 at 8:15 pm

Stumbled into this website searching for something inspiring for dinner this week. Made this dish tonight and the veggie pad thai last night. What wonderful dishes! I think this one tonight is definitely my favorite. I love chickpeas. Now I know to roast ’em with spices to make a meal or a tasty snack! Thank you.


Paige October 5, 2013 at 11:07 am

Yummy – making this for the 4th time in 8 days – took it to a Vegan Potluck last Friday, everybody loved it. Took to Jazz on the Porch and shared with friends on Sunday and took it to a pot luck on Monday – everybody loves it. Taking it to another picnic this afternoon. I’ve added a little bit of cayenne to the spice mix for the chick peas and using the lesser amount suggested for the sugar.

One question – does anyone know if the chick peas can be left out of the fridge or freezer after they are roasted – I just want to leave them in a bowl on the counter so I can nibble on them from time to time. But I don’t want to cause any food safety issues.

I am new to your blog and am excited to find it – thinking your other recipes will be just as good as this one.


Angela (Oh She Glows) October 6, 2013 at 8:04 am

Hey Paige, I’m so glad this salad was a hit!
I usually leave my roasted chickpeas on the baking sheet for 2-3 hours sometimes. I haven’t had any problems with it yet (knock on wood!)


Alex May 19, 2014 at 2:47 pm

I just made the salad portion and added a can of chickpeas, and it was absolutely delicious! So refreshing and tangy. Kept well for a couple of days in the fridge too. Thanks for the recipe!


Annie June 13, 2014 at 11:08 am

I loved this salad, I couldn’t wait to make it with the extra cucumbers from my CSA share so I had to skip the peanuts and use Braggs Apple Cider Vinegar b/c that’s what was in the house. So good! Kinda hoping this spicy treat will give an extra push to go into labor, lol and being so hydrating it would be a win win. Thanks!


C. Fruity April 1, 2015 at 3:37 pm

Just recently made this and posted it on my instagram (@razzledazzlelove). It was an instant success in my house because everyone has special requirements of what they like and don’t like so we could substitute ingredients per person! Love it! Thanks!


Monique November 9, 2016 at 2:05 am

Made this salad tonight for dinner, alongside roast potatoes and falafels. Delicious! The boyfriend even went back for a second serving! ;) Definitely going to make again.


M November 30, 2018 at 12:04 am

So good! Made this today. Really simple but incredibly flavourful. I added seasame oil and lime juice to the dressing.


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