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Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing

A vibrant, no-cook vegan salad with crunchy veggies, chickpeas, and a creamy curry peanut dressing – ready in minutes for a healthy meal.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Thai-Inspired, Vegan
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 15 oz can chickpeas rinsed and drained
  • 1 red bell pepper diced
  • 1 cup shredded carrots
  • 0.5 head red cabbage finely chopped
  • 1 cucumber diced, optional
  • 0.5 cup fresh cilantro chopped
  • 0.25 cup green onions chopped
  • 1 jalapeño seeded and diced, optional
  • 0.25 cup roasted peanuts chopped, for topping
Curry Peanut Dressing
  • 0.25 cup natural peanut butter
  • 1 tbsp freshly grated ginger
  • 1 clove garlic minced
  • 2 tbsp fresh lime juice or rice vinegar
  • 2 tbsp low-sodium soy sauce or coconut aminos
  • 1-2 tsp yellow curry powder
  • 0.25 tsp ground turmeric
  • 0.25 tsp cayenne pepper to taste
  • 3-4 tbsp warm water to thin

Equipment

  • Large mixing bowl
  • Small bowl or jar
  • Whisk
  • Knife and cutting board

Method
 

  1. Chop all vegetables and prepare chickpeas.
  2. Whisk dressing ingredients in a bowl, adding water to reach desired consistency.
  3. Combine chickpeas and veggies in a large bowl.
  4. Pour dressing over salad and toss to coat evenly.
  5. Top with peanuts and serve immediately or chill.

Notes

Best fresh, but flavors deepen after 30 minutes. Adjust spice levels to preference.