Name: Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing
Prep time: 20 min
Total time: 20 min
Cuisine: Thai-inspired
Ingredients: 1 red bell pepper, diced; 1 cup shredded carrots; 1/2 small head red cabbage, chopped; 1 (15 oz) can chickpeas, rinsed and drained; 1/4 cup cilantro, finely chopped; 1/4 cup green onion, finely chopped; 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, for garnish; Sliced green onion, for garnish; 1/4 cup roasted cashews or peanuts, for garnish

Description

Indulge in the vibrant flavors of Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing. This delightful vegan salad combines a rainbow of crunchy vegetables with protein-packed chickpeas, all tossed in a creamy, aromatic curry peanut dressing. Perfect for a quick lunch, a nutritious side dish for dinner, or a show-stopping addition to your next gathering, this salad is as satisfying as it is nourishing. With its explosion of flavors and customizable ingredients, you’ll find yourself coming back to this recipe time and again.

Ingredients

Scale

1 red bell pepper, diced
1 cup shredded carrots
1/2 small head red cabbage, chopped
1 (15 oz) can chickpeas, rinsed and drained
1/4 cup cilantro, finely chopped
1/4 cup green onion, finely chopped
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, for garnish
Sliced green onion, for garnish
1/4 cup roasted cashews or peanuts, for garnish

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Instructions

In a large bowl, combine red bell pepper, carrots, cabbage, chickpeas, cilantro, green onion, and jalapeño.
In a separate small bowl, mix together peanut butter, ginger, garlic, lime juice (or rice vinegar), soy sauce (or coconut aminos), curry powder, cayenne pepper, and turmeric. Gradually add warm water until reaching desired consistency.
Pour the dressing over the salad mixture and toss gently until well coated.
Garnish with extra cilantro and roasted nuts before serving.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Salad
Method: Mixing
Cuisine: Thai-inspired

Nutrition

Serving Size: 1 cup (approximately 250g)
Calories: 320
Sugar: 6g
Sodium: 450mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 10g
Protein: 10g
Cholesterol: 0mg