Name: Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: Thai-Inspired
Ingredients: 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; 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 (use 2 teaspoons); 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; Sliced green onion; 1/4 cup roasted cashews or peanuts

Jump to Recipe· 4.6 from 33 reviews

If you’re craving something vibrant, fresh, and packed with punchy flavors, you’re going to love this Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe. It’s one of those dishes I keep coming back to because it’s quick to throw together, doesn’t skimp on flavor, and feels a little bit like a mini adventure with every crunchy bite. Trust me, once you try it, you’ll want it on rotation too!

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Why This Recipe Works

Fresh & Crunchy Ingredients: The crisp veggies bring a lively texture that balances perfectly with the creamy dressing.
Flavor-Packed Dressing: The curry peanut dressing adds warmth, zing, and just the right amount of spice.
Easy to Make Ahead: Prep it in advance for a ready-to-go lunch or light dinner.
Customizable Touches: You can tweak the heat or add other fresh herbs to make it your own.

Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing, Thai chickpea salad, healthy chickpea salad recipe, vegan Thai salad, quick Asian chickpea salad - A large white bowl filled with a colorful salad shows many layers and textures. The bottom layers are shredded bright purple cabbage and thin orange carrot strips spread all over. On top, there are slices of green onion rings, whole beige chickpeas, and white cashew nuts scattered through the salad. Small green herb bits are mixed in, and pieces of bright red bell pepper add more color. The salad looks lightly dressed with a yellowish sauce. Two wooden spoons are partly in the bowl, resting on the salad. A wedge of lime and some extra green onion rings sit on a white marbled surface beside the bowl. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

All the colors and textures in this Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe come together beautifully because each ingredient not only supports the flavor but also adds a unique texture or nutritional boost. Plus, these are ingredients you can easily find at your local market, making it a no-fuss recipe to keep in your repertoire.

Red bell pepper: Adds sweet crunch and vibrant color that brightens the salad.
Shredded carrots: Naturally sweet and crunchy, they complement the peanut flavors nicely.
Red cabbage: Provides a satisfying crisp texture and a pop of purple that makes the salad extra pretty.
Chickpeas: The star plant-based protein that makes it filling and hearty.
Cilantro: Brings fresh, herbaceous brightness to cut through the rich dressing.
Green onion: Adds mild bite and freshness without overpowering the salad.
Jalapeño: A gentle heat that you can dial up or down depending on your spice love.
Peanut butter: The creamy base of the dressing, packed with nuttiness and body.
Fresh ginger & garlic: Essential aromatics that punch up the flavor profoundly.
Lime juice or rice vinegar: Adds acidity that balances the richness and lifts the whole salad.
Soy sauce or coconut aminos: For that umami depth and saltiness without overpowering.
Yellow curry powder: Offers warmth and subtle spice notes that make the dressing uniquely addictive.
Cayenne pepper & turmeric: A pinch of heat and earthiness that adds complexity and great color.
Roasted cashews or peanuts (for garnish): A crunchy, buttery finish that makes every bite special.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe my own by experimenting with different veggies or adjusting the spice level. You should absolutely feel free to make it fit your vibe—whether that’s a little more heat, swapping nuts, or adding some fresh fruit for sweetness.

Variation: Sometimes I sneak in diced mango for a fun tropical twist that pairs beautifully with the curry peanut dressing.
Dietary swaps: Use tamari or coconut aminos if you want gluten-free or a milder soy-free profile.
Spice Level: I often leave the jalapeño seeds for extra kick, but feel free to omit them if you want mild.
Greens swap: Replace red cabbage with kale or mixed greens if you prefer softer leaves.

Step-by-Step: How I Make Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe

Step 1: Chop and Prep Your Veggies

First things first, I dice the red bell pepper into nice, even pieces and shred carrots if they’re not pre-shredded. The red cabbage needs to be chopped finely enough to blend well but still keep that great crunch. Don’t rush chopping—the uniform pieces help the salad mix evenly. Drain and rinse your chickpeas well too to avoid any extra canned flavor.

Step 2: Whisk Up the Curry Peanut Dressing

In a small bowl, I combine peanut butter with freshly grated ginger, minced garlic, lime juice, soy sauce (or coconut aminos), curry powder, cayenne, and turmeric. Stir it all together until it looks smooth and inviting. Then, I add warm water slowly to thin it out—aim for a pourable but creamy consistency. A quick taste test now lets you decide if it needs more salt, acidity, or heat.

Step 3: Toss It All Together

Now, pour that luscious dressing all over your chopped veggies and chickpeas. Use a large spoon or your hands to mix everything thoroughly—every bite should get a dressed-up punch. Don’t be shy, give it a good toss! Lastly, sprinkle the roasted cashews or peanuts over the top and add extra cilantro and sliced green onions for garnish.

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Pro Tips for Making Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe

Warm Water Trick: Adding warm water to the peanut dressing helps it emulsify smoothly instead of clumping.
Prep Ahead: Chop all the veggies and keep the dressing separate until serving to keep textures crisp.
Taste as You Go: The balance of salty, tangy, and spicy is key—adjust the lime and soy sauce after mixing to get it just right.
Nut Garnish: Toast the nuts lightly in a dry pan to bring out their flavor before adding as a topping.

How to Serve Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe

Garnishes

I love finishing this salad with a handful of freshly chopped cilantro and thinly sliced green onions for that bright pop. Roasted peanuts or cashews add a wonderful crunch and a toasty note that pairs perfectly with the warm spices.

Side Dishes

This salad shines on its own but also pairs beautifully with a side of jasmine rice or some grilled tofu or chicken if you want to add extra protein. I’ve also served it alongside warm flatbreads like naan for a fun fusion meal.

Creative Ways to Present

For a party or gathering, I’ve served this salad layered in clear jars so guests can see all the gorgeous colors. Another fun way is to scoop it into colorful mini bell pepper “boats” or lettuce cups for a fresh, hand-held bite.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 2 days. The salad is best kept separate from the nuts if you want to maintain crunchiness, adding them just before serving.

Freezing

This particular salad is not ideal for freezing because the fresh veggies and dressing textures change after thawing. I recommend enjoying it fresh or refrigerated instead.

Reheating

If you want to warm up leftovers, I heat the chickpeas and a small scoop of the salad separately, then toss fresh veggies back in to keep some crunch. The dressing can stay cold or warmed gently to keep that perfect creamy texture.

FAQs

Can I make the curry peanut dressing ahead of time?

Absolutely! The curry peanut dressing actually tastes better if it’s had time to sit for a few hours, allowing the flavors to meld. Just give it a quick stir or whisk before using.
Is this salad vegan and gluten-free?

Yes to both! Use coconut aminos instead of soy sauce to keep it gluten-free and you’re good to go. It’s naturally vegan thanks to chickpeas and fresh veggies.
What can I substitute for peanut butter if I have allergies?

Sunflower seed butter or tahini can work well as substitutes, though they’ll change the flavor slightly. Adjust seasonings to balance the taste and texture.
How long does this salad stay fresh?

For the best texture and flavor, eat within 2 days if stored in the fridge. Adding nuts just before serving helps maintain their crunch.

Final Thoughts

This Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe is one of those gems I keep returning to when life gets busy but I still want something nourishing, flavorful, and satisfying. It’s bright, colorful, and easy enough to whip up on a weeknight but special enough to impress guests. Once you try it, I bet it’ll become your go-to salad for lunches, light dinners, or even potlucks. Give it a shot—you’ll thank me later!