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Chopped Thai-inspired chickpea salad with colorful vegetables, garnished with cilantro and cashews
Alyssa

Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing

Beautiful vegan chopped Thai-inspired chickpea salad with a rainbow of veggies and a super flavorful curry peanut dressing.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Asian
Calories: 265
Ingredients Method Notes

Ingredients
  

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 green onion (finely chopped)
  • 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)
To garnish
  • Extra cilantro
  • Sliced green onion
  • 1/4 cup roasted cashews or peanuts

Method
 

  1. In a large bowl, add red bell pepper, carrot, cabbage, chickpeas, cilantro, green onion and jalapeño.
  2. In a small bowl, mix together the dressing ingredients: peanut butter, ginger, garlic, lime juice or vinegar, soy sauce or coconut aminos, curry powder, cayenne pepper, and turmeric. Mix to combine. Add water to thin to make a dressing like consistency that’s easily pourable.
  3. Taste and add salt and pepper, as necessary.
  4. Pour dressing over salad and mix well to combine.
  5. Garnish with roasted cashews and cilantro. Serves 4.

Notes

Nourishing, easy to make, and a great way to get your veggies in!