Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing
Brighten up your meals with this Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing! Bursting with vibrant colors and flavors, this salad is a delightful mix of fresh veggies and protein-packed chickpeas, all coated in a creamy curry peanut dressing that ties everything together beautifully. Perfect for busy weeknights or meal prep, it’s not only quick to whip up but also incredibly satisfying. Whether you’re enjoying it as a light lunch or as part of dinner, this recipe is sure to impress!
- Prep Time: 20 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Mixing
- Cuisine: Thai
Ingredients
Scale
- 1 red bell pepper, diced
- 1 cup shredded carrots
- 1/2 small head of red cabbage, chopped
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1/2 cup cilantro, finely chopped
- 1 jalapeño, seeded and diced
- 1/4 cup peanut butter
- 1 tablespoon freshly grated ginger
- 1 clove garlic, minced
- 1 tablespoon lime juice
- 2 tablespoons low sodium soy sauce
- 1–2 teaspoons yellow curry powder
- 1/4 teaspoon red cayenne pepper
- 1/4 teaspoon ground turmeric
- 3–4 tablespoons warm water
- 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
Instructions
- In a large bowl, combine the diced red bell pepper, shredded carrots, chopped red cabbage, chickpeas, cilantro, green onion, and jalapeño.
- In a separate bowl, whisk together the dressing ingredients until smooth. Adjust consistency with warm water.
- Pour the dressing over the salad mixture and toss gently until well combined. Garnish with extra cilantro and roasted nuts before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg