Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing
User Reviews
4.8
Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing
Description
In this chopped salad, diced red bell pepper, shredded carrot, and finely chopped red cabbage provide a range of crunchy textures and sweet, earthy flavors. Canned chickpeas add protein and creaminess, while freshly chopped cilantro, green onions, and jalapeño add herbal brightness and a mild kick of heat.
The dressing combines peanut butter with grated ginger, minced garlic, lime juice (or rice vinegar), soy sauce (or coconut aminos), yellow curry powder, cayenne pepper, and ground turmeric, thinned with warm water to a pourable consistency. This mixture creates a rich, tangy, and spiced dressing that clings to the salad’s ingredients, tying together diverse flavors. The salad is finished with a garnish of roasted cashews or peanuts for additional crunch and a complementary nutty accent.
This dish serves well as a light lunch or side, offering a fresh take on Thai flavors using accessible ingredients. The mix of textures and bold flavors makes it enjoyable without being heavy. It also allows for easy adjustments of spice and salt levels to personal taste.
Ingredients
- FOR THE SALAD:
- 1 red bell pepper diced
- 1 cup carrot shredded (from the bag
- 1/2 red cabbage chopped, about 2-3 cups shredded
- 1 chickpeas 15 ounce can, rinsed and drained
- 1/2 cup cilantro finely chopped
- 1/4 cup green onion finely chopped
- 1 jalapeño seeded and diced
- For the curry peanut butter dressing:
- 1/4 cup peanut butter
- 1 tablespoon ginger freshly grated
- 1 clove garlic minced
- 1 tablespoon lime juice or rice vinegar
- 2 tablespoons soy sauce low sodium, or coconut aminos
- 1-2 teaspoons yellow curry powder
- ¼ teaspoon cayenne pepper red
- ¼ teaspoon Turmeric ground
- 3-4 tablespoons water warm; to thin dressing
- salt freshly ground, to taste
- black pepper freshly ground, to taste
- TO GARNISH:
- cilantro extra
- green onion sliced
- 1/4 cup cashew nut roasted, or peanuts
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
- The salad can be customized by adjusting the spice level with more or less cayenne pepper and jalapeño according to preference.
- Use freshly grated ginger and minced garlic to maximize the dressing’s brightness and depth.
- Roasted cashews or peanuts add essential textural contrast and a nutty flavor to finish the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 265 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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