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; 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

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If you’re craving a vibrant, flavor-packed meal that’s both nourishing and refreshingly satisfying, let me introduce you to the Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe. This colorful salad bursts with crisp veggies, hearty chickpeas, and an irresistible curry peanut dressing that you’ll want to drizzle on everything. It’s a perfect balance of tangy, spicy, and creamy notes all wrapped up into a quick and easy dish that’s perfect for lunch, dinner, or even a party platter. Trust me, once you try this, it’ll become one of your go-to recipes for a healthy, plant-based delight!

Ingredients You’ll Need

A white bowl holds six colorful layers arranged side by side: shredded bright orange carrots on the left, chopped light green scallions next to it, shredded deep purple cabbage in the center, small dark green chopped peppers beneath the cabbage, chickpeas with a creamy beige color to the right of the peppers, and diced red bell peppers on the far right. The bowl sits on a white marbled surface. To the top left of the bowl is a small white bowl filled with a light brown dressing and a small whisk. To the top right is a halved green lime. Scattered green scallion slices are visible near the bowl photo taken with an iphone --ar 4:5 --v 7

The magic of the Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe lies in its simple but carefully chosen ingredients. Each adds a unique layer of texture, vibrant color, or bold flavor, creating a dish that feels fresh and exciting with every bite. From sweet red bell peppers to zingy lime juice, every component plays a part in making this salad a true standout.

Red bell pepper: Provides juicy sweetness and a bright pop of red color.
Shredded carrots: Adds crunch and a subtle, earthy sweetness.
Red cabbage: Brings a satisfying crunch and a gorgeous purple hue to the mix.
Chickpeas: The hearty, protein-packed base that fills you up and soaks up dressing beautifully.
Cilantro: Offers fresh, herbaceous brightness that lifts the whole salad.
Green onion: Adds a mild onion bite without overpowering the other flavors.
Jalapeño: Just the right hit of heat to keep things interesting.
Peanut butter: The creamy backbone of the dressing with rich, nutty depth.
Fresh ginger: Adds zesty warmth and a fragrant spice.
Garlic: For that essential savory kick in the dressing.
Lime juice or rice vinegar: Brings acidity to balance the richness of peanut butter.
Soy sauce or coconut aminos: Provides umami saltiness for complexity.
Yellow curry powder: The star spice that gives the dressing its vibrant flavor and color.
Cayenne pepper: A gentle heat to elevate the curry notes without overwhelming.
Ground turmeric: A subtle earthy warmth and a beautiful golden tint.
Warm water: To thin the dressing to the perfect pourable consistency.
Salt and black pepper: To taste, seasoning your dressing and salad perfectly.
Roasted cashews or peanuts: For garnish, adding a satisfying crunch and extra nuttiness.

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

Step 1: Prep Your Veggies and Chickpeas

Start by dicing your red bell pepper and finely chopping the red cabbage and cilantro. Shred the carrots if you haven’t bought pre-shredded ones, and slice the green onions. Don’t forget to rinse and drain the chickpeas well—that ensures a clean taste and good texture. Add these to a large bowl, along with the seeded and diced jalapeño, to set the stage for all those beautiful layers of flavor and crunch.

Step 2: Whip Up the Curry Peanut Dressing

In a separate small bowl, combine the peanut butter, freshly grated ginger, minced garlic, and your choice of lime juice or rice vinegar. Next, add soy sauce or coconut aminos, curry powder, cayenne pepper, and ground turmeric. Stir everything together before slowly mixing in warm water—a little at a time—to thin the dressing until it’s smooth and pourable. Taste as you go to balance the salt, spice, and tang just right for your palate.

Step 3: Combine and Toss the Salad

Pour the luscious curry peanut dressing over the big bowl of chopped veggies and chickpeas. Toss everything gently but thoroughly, making sure each crunchy morsel is lovingly coated with the flavorful sauce. This step is where all those distinct tastes come together in perfect harmony, inviting you to dive right in.

Step 4: Garnish and Serve

Finish your masterpiece by sprinkling roasted cashews or peanuts over the top, plus a handful of extra fresh cilantro and sliced green onions. These garnishes bring added texture and a fresh burst of flavor that makes this salad completely irresistible. You’ll want to grab a fork immediately!

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

The image shows a bowl of food with six visible layers arranged side by side in a circle. Starting from the bottom left, the first layer is fresh green cilantro leaves, followed by finely shredded orange carrots mixed with sliced green spring onions. Next, there are cooked light yellow chickpeas in the center bottom, topped with some chopped green onions. To the right of the chickpeas, there are bright red diced bell peppers, and above them, deep purple shredded cabbage forms the top right section. A creamy, smooth thick yellow-orange sauce is being poured over the chickpeas from a tan bowl held above. The bowl is white and sits on a surface with a white marbled texture. A half lime is visible on the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding extra cilantro and a sprinkling of roasted cashews or peanuts not only makes the salad more visually inviting but also layers in delightful crunch and earthy nuttiness. For a little extra zing, a wedge of lime on the side invites guests to customize their salad’s brightness.

Side Dishes

This salad shines wonderfully as a stand-alone meal but is also incredibly versatile. Pair it with jasmine rice or warm naan for a more filling plate, or serve alongside grilled tofu or tempeh for added protein and smoky flavor. Light, steamed veggies on the side complement the salad’s fresh texture beautifully.

Creative Ways to Present

Want to impress your friends? Serve this salad in small glass jars for easy grab-and-go lunches or arrange it atop a bed of mixed greens for a stunning buffet display. You can even wrap it in rice paper rolls for a handheld twist that’s perfect for picnics or party platters.

Make Ahead and Storage

Storing Leftovers

This salad keeps remarkably well for up to 3 days in an airtight container in the fridge. Keep the dressing separate if you want to maintain maximum crunch in the veggies. Otherwise, toss everything together right before serving and enjoy that fresh, flavorful punch each time.

Freezing

Because the veggies are fresh and crisp, freezing this salad is not recommended as it will change the texture dramatically. Instead, save the dressing alone in a freezer-safe container for up to 1 month and mix with fresh salad ingredients when ready to serve.

Reheating

This salad is best enjoyed cold or at room temperature, so reheating is generally unnecessary. If you want a warm twist, serve the salad chilled alongside warm grains or roasted vegetables for a lovely temperature contrast.

FAQs

Can I make this salad nut-free?

Absolutely! Simply swap the peanut butter with sunflower seed butter or tahini, and omit the roasted nuts garnish. The flavors will stay deliciously balanced and still satisfy that creamy dressing craving.

How spicy is the jalapeño and cayenne in this recipe?

The heat level is mild to moderate, perfect for most palates. You can adjust the jalapeño quantity or remove the seeds to tone down spiciness. Similarly, reduce or omit cayenne if you prefer less heat or increase it for a bolder kick.

Can I use canned chickpeas straight from the can?

Definitely rinse and drain canned chickpeas thoroughly before adding to the salad. This removes excess sodium and the canned flavor, giving you fresh-tasting chickpeas that absorb the dressing wonderfully.

Is this salad suitable for meal prep?

Yes! Keep the dressing in a separate container and chop your veggies ahead of time. Assemble and toss the salad just before eating to maintain crispness and vibrant flavors throughout the week.

What can I substitute for soy sauce in the dressing?

If avoiding soy, coconut aminos are an excellent alternative that offer a similar savory depth with a slightly sweeter note. Tamari is another soy-free option if gluten is a concern.

Final Thoughts

There is something truly special about the Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe—it’s colorful, flavorful, and incredibly satisfying all at once. Whether you’re seeking a quick weekday lunch or a dish to wow guests at your next gathering, this salad delivers with grace and gusto. I promise once you make it, you’ll be dreaming up new ways to enjoy this flavor-packed delight over and over again. So grab these fresh ingredients and dive in—your taste buds will thank you!

Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe

Ingredients You’ll Need