Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe

If you’re on the hunt for a vibrant, crave-worthy salad that explodes with color and big, bold flavor, look no further than this Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing! This is my go-to when I want a meal that’s hearty enough for lunch, loaded with crunch, and absolutely drenched in exotically creamy, spicy-sweet peanut dressing. Trust me—your taste buds won’t believe how feel-good and fun salad can be!

Ingredients You’ll Need

You won’t need anything fancy to create Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing, but each ingredient adds its own magic—think crunch, freshness, and layers of aromatic flavor. Keeping it simple lets every color and texture shine!

• Red bell pepper: Adds a sweet, juicy crunch and gorgeous color contrast.
• Shredded carrots: For freshness and a hint of natural sweetness—pre-shredded carrots make prep super speedy.
• Red cabbage: Brings vibrant color, a hearty bite, and loads of crunchy texture.
• Canned chickpeas: Our protein powerhouse, making the salad filling and creamy without any effort.
• Cilantro: Fresh and fragrant, this brightens every bite (if you’re not a fan, see the variations below!).
• Green onion: Subtle sharpness and color—use both white and green parts for maximum flavor.
• Jalapeño: Adds just the right zip of heat (seed it for mild, keep seeds for an extra kick).
• Peanut butter: The base of our curry peanut dressing, adding creamy, nutty richness.
• Fresh ginger: Lively, zesty notes that wake up the palate.
• Garlic: For bold savory depth in the dressing.
• Lime juice or rice vinegar: Bright acidity to balance all the flavors—choose what you love most.
• Soy sauce or coconut aminos: Salty, umami undertones; coconut aminos keeps it gluten-free.
• Yellow curry powder: The secret weapon for Thai-inspired warmth and color.
• Ground cayenne pepper: For an optional touch of heat—add more or less as you like.
• Turmeric: Mild earthy flavor and that signature golden hue.
• Warm water: Thins the dressing to a silky, pourable consistency.
• Salt & freshly ground black pepper: To taste—season generously for best results.
• Optional garnishes: Extra cilantro, sliced green onion, and roasted cashews or peanuts for extra crunch.

Variations

Part of the fun with Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing is making it your own! Whether you’re working with pantry staples, customizing for allergies, or chasing a specific craving, there are countless ways to tweak and personalize every bowl.

• Swap the chickpeas: Cannellini or kidney beans taste great here, or try edamame for extra protein and pop.
• No peanut butter? Almond or sunflower seed butter gives a slightly different but totally delicious spin on the dressing.
• Veggie freestyle: Toss in snap peas, thinly sliced cucumber, or shredded kale—anything crunchy and fresh is fair game!
• Spice-level control: Use a milder pepper (or skip jalapeño) for less heat, or add extra curry powder and cayenne for extra punch.
• Make it nut-free: Use roasted sunflower seeds and sunflower butter in the dressing and garnishes.

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

Step 1: Chop and Prep All Veggies

Start by dicing the red bell pepper, shredding the carrots (if not using pre-shredded), chopping the red cabbage, and finely chopping the cilantro, green onion, and jalapeño. Take a moment to rinse and drain your chickpeas—they’ll blend right in with all this beautiful crunch.

Step 2: Make the Curry Peanut Dressing

In a small mixing bowl, whisk together peanut butter, freshly grated ginger, minced garlic, lime juice or rice vinegar, soy sauce or coconut aminos, curry powder, cayenne, and turmeric. Gradually add warm water, whisking until your dressing becomes smooth and pourable—taste and season with salt and black pepper until it sings!

Step 3: Combine Salad and Toss

Add all the prepped veggies and chickpeas to a large salad bowl. Pour the curry peanut dressing generously over everything, then toss well until every piece is gleaming and coated in that golden, creamy magic.

Step 4: Garnish and Serve

Top your Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing with extra cilantro, sliced green onion, and a big handful of roasted cashews or peanuts for extra crunch. Serve straight away—or let it chill and meld for even deeper flavor.

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

Garnishes

Scatter on extra cilantro leaves, a sprinkle of sliced green onions, and a few more chopped peanuts or cashews just before serving. It’s not just about looks—these garnishes add extra bite, color, and a fresh pop that perfectly complements the salad’s creamy base.

Side Dishes

This salad sings as a light lunch on its own, but if you want to make it a feast, serve it alongside a bowl of jasmine or brown rice, a platter of veggie summer rolls, or simply some warm naan or flatbread to scoop up every last drop of that addictive dressing.

Creative Ways to Present

For a fun spin, try stuffing the salad into lettuce cups, piling it high onto rice bowls, or using it as a wrap filling with a drizzle of extra curry peanut dressing. Small mason jars also make adorable and portable lunch options—perfect to grab and go!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing in an airtight container in the fridge, where it’ll stay delightfully fresh for up to 3 days. It’s even better the next day after those flavors have time to mingle.

Freezing

Because of the fresh, crunchy veggies and the creamy peanut dressing, freezing isn’t recommended—the texture won’t be the same after thawing. Luckily, this salad comes together so quickly you’ll want to make it fresh!

Reheating

This salad is meant to be enjoyed chilled or at room temperature—no reheating needed! If it’s been in the fridge, let it sit out for 5–10 minutes to take the chill off before serving for the best flavor.

FAQs

Final Thoughts

I hope you’ll treat yourself to a big, beautiful bowl of Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing soon—it’s one of those rare recipes that’s nourishing and exciting all at once. Don’t be surprised if it earns a spot on your weekly rotation! Let me know how you customize your salad—I can’t wait to hear how you make it your own.

Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 150 reviews

• Author: Villerius
• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: 4 1x
• Category: Salad
• Method: Mixing
• Cuisine: Thai
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

A refreshing and flavorful Thai-inspired chickpea salad with a zesty curry peanut dressing. This vibrant salad is packed with colorful vegetables, protein-rich chickpeas, and a deliciously spiced dressing that brings it all together.

---

Ingredients

Units USM Scale 1x2x3x

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
• 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

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large bowl, add red bell pepper, carrot, cabbage, chickpeas, cilantro, green onion, and jalapeño. Mix well.
2. In a small bowl, combine all ingredients for the curry peanut butter dressing. Mix until smooth and pourable.
3. Pour the dressing over the salad. Toss to combine and coat the salad evenly.
4. Garnish the salad with roasted cashews, cilantro, and sliced green onions before serving.

---

---

Nutrition

• Serving Size: 1 serving
• Calories: 270
• Sugar: 8g
• Sodium: 420mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 8g
• Protein: 10g
• Cholesterol: 0mg