Name: Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: Thai
Ingredients: 1 red bell pepper, diced; 1 cup shredded carrots (from the bag); 1/2 small head of red cabbage, chopped (about 2-3 cups shredded cabbage); 1 (15 ounce) can chickpeas, rinsed and drained; 1/2 cup cilantro, finely chopped; 1/4 cup finely chopped green onion; 1 jalapeño, seeded and diced; 1/4 cup peanut butter; 1 tablespoon freshly grated ginger; 1 clove garlic, minced; 1 tablespoon lime juice or rice vinegar; 2 tablespoons low sodium soy sauce or coconut aminos; 1-2 teaspoons yellow curry powder; 1/4 teaspoon red cayenne pepper; 1/4 teaspoon ground turmeric; 3-4 tablespoons warm water, to thin dressing; Salt and freshly ground black pepper, to taste; Extra cilantro; Sliced green onion; 1/4 cup roasted cashews or peanuts

Jump to Recipe· 3.8 from 6 reviews

If you are craving something vibrant, fresh, and packed with bold flavors, the Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe is absolutely the way to go. This salad bursts with a crisp rainbow of vegetables, tender chickpeas, and an irresistibly creamy, spicy peanut dressing infused with curry spices that just dance on your taste buds. It’s a wonderfully nourishing vegan dish that comes together in just 20 minutes and serves as a perfect lunch, dinner, or hearty snack to brighten your day and boost your veggie intake with flair and flavor.

Ingredients You’ll Need

A white bowl with six distinct layers of salad ingredients arranged in a circle: bright orange shredded carrots at the top left, fresh green sliced scallions next to it, deep purple shredded cabbage on the top right, bright red chopped bell peppers beside it, beige round chickpeas at the bottom right, and a layer of finely chopped green herbs at the bottom left. Some small green jalapeno pieces rest near the chickpeas and scallions in the center, adding a touch of dark green. To the left of the bowl, there is a small bowl of light brown dressing with a small whisk inside. A halved lime and a few scattered green rings lie on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, fresh ingredients is the secret to making this salad sing. Each one plays a vital role — the crunchy bell peppers and carrots provide texture and sweetness, while the crisp red cabbage adds a beautiful pop of color and earthiness. The chickpeas bring protein and creaminess, and the herbs and jalapeño offer fresh brightness and a mild bite. Don’t forget the curry peanut dressing; those spices and peanut butter tie everything together in a luscious, unforgettable way.

Red bell pepper: Adds sweet crunch and vibrant red color.
Shredded carrots: Offers a hint of natural sweetness and a bright orange splash.
Red cabbage: Brings a satisfying crispness and beautiful purple hue.
Chickpeas: Provides heartiness and protein, making the salad filling.
Cilantro: Infuses fresh, herbaceous notes that elevate the salad.
Green onion: Adds gentle onion flavor without overpowering.
Jalapeño: Delivers a touch of heat to balance the sweetness.
Peanut butter: Forms the creamy base of the curry peanut dressing.
Fresh ginger: Provides zing and warmth to the dressing.
Garlic: Adds depth and a savory punch.
Lime juice or rice vinegar: Offers essential acidity to brighten the dressing.
Soy sauce or coconut aminos: Introduces umami and saltiness.
Yellow curry powder: Central flavor that makes this a Thai-inspired masterpiece.
Cayenne pepper: Gives the perfect subtle kick of spice.
Ground turmeric: Adds warmth and a gentle earthiness.
Warm water: Used to thin the dressing to the perfect pourable consistency.
Salt and freshly ground black pepper: Essential seasonings to round out the flavors.
Garnishes (cilantro, green onion, roasted cashews or peanuts): Adds texture, freshness, and a nutty crunch.

How to Make Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe

Step 1: Prepare the Salad Base

Start by dicing the red bell pepper, shredding the carrots (or use pre-shredded to save time), and chopping the red cabbage into bite-sized pieces. Rinse and drain the chickpeas well to avoid extra moisture. In a large bowl, combine all these veggies with the chickpeas, finely chopped cilantro, green onion, and diced jalapeño. This creates the vibrant and hearty foundation of the salad that is just begging to be dressed.

Step 2: Whisk Together the Curry Peanut Dressing

In a smaller bowl, blend the peanut butter, freshly grated ginger, minced garlic, lime juice or rice vinegar, soy sauce or coconut aminos, yellow curry powder, cayenne pepper, and turmeric. Stir until the mixture is smooth and uniform. Slowly add warm water, tablespoon by tablespoon, until the dressing thins out to a pourable, silky consistency. Taste your dressing and adjust with salt and pepper to perfectly balance the savory, spicy, and tangy notes.

Step 3: Combine and Toss

Pour the curry peanut dressing over the bowl of chopped salad ingredients. Use a large spoon or salad tongs to toss everything thoroughly so that each crunchy piece and chickpea is enveloped in that luscious sauce. This step is key to marrying all those disparate flavors into one cohesive, irresistible dish.

Step 4: Garnish and Serve

Top your salad with extra fresh cilantro, sliced green onions, and a sprinkle of roasted cashews or peanuts for that delightful nutty crunch. This final touch adds wonderful layers of texture and a beautiful finishing look that invites you to dig in with enthusiasm.

How to Serve Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe

Three white bowls filled with a colorful salad are placed on a white marbled surface. Each bowl contains layers of bright purple cabbage strips, orange shredded carrots, red bell pepper chunks, light tan chickpeas and cashews, and green sliced scallions, all topped with fresh green cilantro leaves. The textures show the cabbage as slightly crinkled, the carrots fine and stringy, and the chickpeas round and smooth. Two of the bowls have gold spoons resting inside, and a small white bowl with extra cilantro leaves is nearby. A striped white and black cloth is partially visible under one bowl. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshness is everything here. Don’t skip the extra cilantro and green onions—they lift the salad’s flavors while the roasted nuts add satisfying texture that contrasts beautifully with the crisp veggies and creamy dressing. These simple garnishes transform the dish from delicious to truly delightful.

Side Dishes

This salad shines as a satisfying standalone meal but pairs beautifully with light, subtle sides like steamed jasmine rice, coconut rice, or even some crunchy spring rolls for added freshness and contrast. It’s also fantastic alongside grilled tofu or tempeh if you want to amp up the protein.

Creative Ways to Present

For a fun spin, serve this salad in crunchy lettuce cups to create refreshing handheld bites. Alternatively, layer it in mason jars for picnic-perfect portable lunches, or serve it over a bed of mixed greens for an extra leafy twist. The vibrant colors and creamy dressing make it look as good as it tastes.

Make Ahead and Storage

Storing Leftovers

This salad keeps well in the fridge for up to 3 days in an airtight container. Keep the dressing separate if you want to preserve the crispness of the veggies for longer, then toss just before serving. If dressed ahead of time, the salad may soften slightly but will still taste delicious.

Freezing

Because of its fresh veggies and creamy dressing, this salad is not the best candidate for freezing. The texture of the veggies will become soggy and the dressing may separate upon thawing. It’s best enjoyed fresh or stored in the fridge for a few days instead.

Reheating

This salad is best served cold or at room temperature. If you have leftovers and prefer a warm meal, you can enjoy the chickpeas warmed separately, but the salad itself should remain uncooked to preserve its refreshing crispness and flavor balance.

FAQs

Can I substitute the peanut butter in the dressing?

Absolutely! You can swap peanut butter for almond butter or sunflower seed butter if you have allergies or just want a different flavor twist. Keep in mind that it will slightly change the taste, but the creamy texture will remain.

Is this salad gluten-free?

Yes! To keep it gluten-free, just choose gluten-free soy sauce or coconut aminos. All other ingredients are naturally gluten-free, making this salad a safe and flavorful option.

How spicy is the salad?

The jalapeño and cayenne pepper provide a moderate heat that can be adjusted to your liking. If you prefer less spice, simply reduce or omit the jalapeño and cayenne. You can always add more if you love a kick.

Can I make this salad vegan?

Yes, this recipe is naturally vegan and packed with plant-based protein and vibrant veggies, making it a nutritious and satisfying meal for anyone following a vegan lifestyle.

What can I add to make this salad more filling?

Adding cooked quinoa, brown rice, or edamame can boost the protein and fiber content, turning this already hearty salad into an even more substantial meal.

Final Thoughts

There is something incredibly satisfying about the Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe that makes it an instant favorite in any meal rotation. It’s colorful, packed with wholesome ingredients, and has a flavor-packed dressing that keeps you coming back for more. Whether you’re new to Thai flavors or a seasoned fan, this recipe is an easy, nourishing way to brighten your table and your day. Give it a try—you won’t regret bringing this lively, crunchy delight into your kitchen!

Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe

Ingredients You’ll Need