Name: Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Thai
Ingredients: 1 red bell pepper, diced; 1 cup shredded carrots; 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 for garnish; Sliced green onion for garnish; 1/4 cup roasted cashews or peanuts for garnish

Description

Experience a burst of vibrant flavors with this Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing. This delightful vegan salad is not only quick to prepare—ready in just 20 minutes—but also packed with nutrient-dense ingredients that will excite your taste buds and nourish your body. Featuring a colorful array of fresh vegetables mixed with hearty chickpeas, this salad is complemented by a creamy, zesty curry peanut dressing that ties everything together beautifully. Perfect for lunch or dinner, it’s versatile enough for meal prep or as a side dish, making it a go-to option for any occasion. Enjoy the harmony of textures and tastes while ensuring you meet your daily vegetable intake!

Ingredients

Scale

1 red bell pepper, diced
1 cup shredded carrots
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 for garnish
Sliced green onion for garnish
1/4 cup roasted cashews or peanuts for garnish

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Instructions

In a large bowl, combine diced red bell pepper, shredded carrots, chopped red cabbage, rinsed chickpeas, finely chopped cilantro, green onion, and diced jalapeño.
In a small bowl, whisk together peanut butter, freshly grated ginger, minced garlic, lime juice (or rice vinegar), soy sauce (or coconut aminos), yellow curry powder, cayenne pepper, and ground turmeric. Gradually add warm water until the dressing reaches a pourable consistency. Season with salt and pepper to taste.
Pour the dressing over the salad mixture and toss to coat evenly. Garnish with extra cilantro, sliced green onions, and roasted cashews or peanuts before serving.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Salad
Method: Mixing
Cuisine: Thai

Nutrition

Serving Size: 1 cup (about 240g)
Calories: 320
Sugar: 5g
Sodium: 430mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 8g
Protein: 10g
Cholesterol: 0mg