Burmese Ginger Salad with Toasted Chickpeas and Lime

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

A zesty and crunchy salad featuring fresh ginger, toasted chickpeas, and lime juice, offering a bright and refreshing Burmese-inspired side. This Asian-inspired salad recipe, ready in about 25 minutes, pairs fresh ginger, julienned, chickpeas, cooked and drained, lime juice into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup fresh ginger, julienned
• 1 cup chickpeas, cooked and drained
• 3 tbsp lime juice
• 1 tbsp fish sauce
• 1 tsp palm sugar
• 2 shallots, thinly sliced
• 1/4 cup roasted peanuts, chopped
• 1/4 cup fresh mint leaves
• 1/2 tsp red chili flakes
• 2 tbsp vegetable oil

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 cup cooked chickpeas and toast for 5-7 minutes, stirring frequently until golden and slightly crispy. Remove and let cool.
2. Step 2: In a large bowl, whisk together 3 tbsp lime juice, 1 tbsp fish sauce, and 1 tsp palm sugar until the sugar dissolves.
3. Step 3: Add 1 cup julienned fresh ginger, 2 thinly sliced shallots, 1/4 cup chopped roasted peanuts, 1/4 cup fresh mint leaves, and 1/2 tsp red chili flakes to the bowl. Toss well to combine.
4. Step 4: Fold in the toasted chickpeas, mixing gently to coat all ingredients with the tangy dressing. Serve immediately or chilled for a refreshing, crunchy salad.