Description
This Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing is a vibrant, flavorful, and nutritious dish perfect for a light lunch or side. Combining crunchy vegetables, protein-rich chickpeas, and a creamy, spicy peanut dressing, it brings a delicious fusion of Thai-inspired flavors that’s quick and easy to prepare.
Ingredients
Scale
For the salad:
- 1 red bell pepper, diced
- 1 cup shredded carrots (from the bag)
- 1/2 small head of red cabbage, chopped (about 2-3 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
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 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
To garnish:
- Extra cilantro
- Sliced green onion
- 1/4 cup roasted cashews or peanuts
Instructions
- Prepare the salad: In a large bowl, combine the diced red bell pepper, shredded carrots, chopped red cabbage, rinsed and drained chickpeas, finely chopped cilantro, green onion, and diced jalapeño. Mix gently to distribute ingredients evenly.
- Make the curry peanut dressing: In a small bowl, whisk together the peanut butter, freshly grated ginger, minced garlic, lime juice or rice vinegar, low sodium soy sauce or coconut aminos, yellow curry powder, red cayenne pepper, and ground turmeric. Gradually add 3 to 4 tablespoons of warm water to thin the mixture until pourable, stirring until smooth. Taste and season with salt and freshly ground black pepper as needed.
- Toss salad with dressing: Pour the prepared curry peanut dressing over the chopped salad. Mix thoroughly to coat all the ingredients evenly with the dressing.
- Garnish and serve: Top the salad with extra cilantro, sliced green onion, and roasted cashews or peanuts for added texture and flavor. Serve immediately or chill briefly before serving for best taste.
Notes
- For a spicier salad, include some of the jalapeño seeds or add more cayenne pepper to the dressing.
- Use coconut aminos as a gluten-free and lower-sodium alternative to soy sauce.
- Roast your own cashews or peanuts lightly in a dry pan for added flavor and crunch.
- This salad can be prepared a few hours ahead; store dressing separately to keep veggies crisp.
- For a creamier dressing, add a spoonful of coconut milk or Greek yogurt if not vegan.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg
