Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe
A vibrant and nourishing vegan Thai-inspired chopped chickpea salad featuring a colorful mix of fresh vegetables and a flavorful curry peanut butter dressing. Easy to prepare and perfect for a healthy meal packed with protein, fiber, and bold flavors.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
- Diet: Vegan
Ingredients
For the Salad:
- 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
For the Curry Peanut Butter Dressing:
- 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
To Garnish:
- Extra cilantro
- Sliced green onion
- 1/4 cup roasted cashews or peanuts
Instructions
- Prepare the Salad: In a large bowl, combine the diced red bell pepper, shredded carrots, chopped red cabbage, rinsed and drained chickpeas, finely chopped cilantro, green onion, and diced jalapeño. Toss together gently to mix the colorful ingredients evenly.
- Make the Dressing: In a small bowl, whisk together the peanut butter, freshly grated ginger, minced garlic, lime juice or rice vinegar, low sodium soy sauce or coconut aminos, yellow curry powder, red cayenne pepper, and ground turmeric until smooth. Gradually add warm water, stirring until the dressing reaches a pourable consistency. Taste and season with salt and freshly ground black pepper as needed.
- Toss Salad with Dressing: Pour the prepared curry peanut dressing over the salad mixture. Toss thoroughly to ensure every bite is coated with the flavorful dressing.
- Garnish and Serve: Top the salad with extra cilantro, sliced green onion, and roasted cashews or peanuts for added texture and flavor. Serve immediately to enjoy the fresh, vibrant flavors.
Notes
- For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
- Adjust the amount of jalapeño and cayenne pepper to control spice level.
- Add avocado slices or fresh lime wedges for extra creaminess and brightness.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; the salad may soften over time.
- Customize with other crunchy vegetables such as cucumber or snap peas for variation.
