Toasted Chickpea and Tomato Burmese Salad with Lime Dressing
A refreshing salad combining toasted chickpeas, ripe tomatoes, and a zesty lime dressing inspired by Burmese street flavors. This asian-inspired salads (vegan) ready in about 17 minutes blends canned chickpeas, drained and rinsed, cherry tomatoes, halved, red onion, thinly sliced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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 canned chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro leaves
- 2 tbsp lime juice
- 1 tsp fish sauce
- 1 tsp brown sugar
- 1 tbsp vegetable oil
- 1 tbsp toasted sesame seeds
- 1 small fresh green chili, finely chopped
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add 1 cup drained chickpeas and toast for 5-6 minutes, stirring frequently until they develop a golden, slightly crispy exterior.
- Step 2: In a large bowl, combine 1 cup halved cherry tomatoes, 1/4 cup thinly sliced red onion, 1/4 cup fresh cilantro leaves, and 1 small finely chopped green chili.
- Step 3: Whisk together 2 tbsp lime juice, 1 tsp fish sauce, and 1 tsp brown sugar until the sugar dissolves, creating a tangy dressing.
- Step 4: Add the toasted chickpeas to the bowl with the vegetables and pour the lime dressing over everything.
- Step 5: Toss gently to combine and sprinkle 1 tbsp toasted sesame seeds on top for a nutty crunch. Serve immediately for fresh texture.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Toasted Chickpea and Tomato Burmese Salad with Lime Dressing take to make?
Total time is about 17 minutes (10 min prep + 7 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Toasted Chickpea and Tomato Burmese Salad with Lime Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Toasted Chickpea and Tomato Burmese Salad with Lime Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Toasted Chickpea and Tomato Burmese Salad with Lime Dressing for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Toasted Chickpea and Tomato Burmese Salad with Lime Dressing vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
