Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing

Name: Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
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 2-3cups 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 or rice vinegar; 2 tablespoons low sodium soy sauce or coconut aminos; 1-2 teaspoons yellow curry powder; ¼ teaspoon Red Cayenne Pepper; ¼ 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

User Reviews

4.8

204 reviews

Excellent

Prep Time
20 mins
Total Time
20 mins
Servings
4 servings
Calories
265 kcal
Course
Salad, Lunch
Cuisine
Asian, American, Vegan

Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing

Stella Guerrero

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Beautiful vegan chopped Thai-inspired chickpea salad with a rainbow of veggies and a super flavorful curry peanut dressing. Nourishing, easy to make, and a great way to get your veggies in!

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Ingredients

Servings

FOR THE SALAD:
1 red bell pepper, diced
1 cup shredded carrots (from the bag)
1/2 small head of red cabbage, chopped (about 2-3cups 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 or rice vinegar
2 tablespoons low sodium soy sauce or coconut aminos
1-2 teaspoons yellow curry powder
¼ teaspoon Red Cayenne Pepper
¼ 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

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Instructions

In a large bowl, add red bell pepper, carrot, cabbage, chickpeas, cilantro, green onion and jalapeño.
In a small bowl, mix together the dressing ingredients: peanut butter, ginger, garlic, lime juice or vinegar, soy sauce or coconut aminos, curry powder, cayenne pepper, and turmeric. Mix to combine. Add water to thin to make a dressing like consistency that’s easily pourable. Taste and add salt and pepper, as necessary.
Pour dressing over salad and mix well to combine. Garnish with roasted cashews and cilantro. Serves 4.

Notes

See the full post for tips, tricks, and ways to customize this salad!

Nutrition Information

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Serving 1serving Calories 265cal (13%) Carbohydrates 37.8g (13%) Protein 10.1g (20%) Fat 9.5g (15%) Saturated Fat 1.8g (9%) Fiber 8.3g (33%) Sugar 4.1g (8%)