Chopped Thai Chickpea Salad with Curry Peanut Dressing – Bold, Crunchy & Plant-Powered

Chopped Thai chickpea salad with curry peanut dressing is a vibrant, nutrient-packed dish loaded with crunchy vegetables, hearty chickpeas, and a creamy, spiced dressing bursting with Southeast Asian-inspired flavor.

This salad offers a perfect balance of texture and taste — crisp cabbage and bell peppers meet the soft, satisfying bite of chickpeas, all tossed in a luscious peanut-curry dressing that’s both savory and slightly sweet. It’s a standout option for vegan lunches, potlucks, or meal prep days, offering bold flavor and nourishing ingredients in every bite.

Easy to make and endlessly customizable, this salad is a complete meal in itself — refreshing, high in plant-based protein, and finished with that unmistakable Thai-style zest.

Ingredients Overview

Let’s break down the ingredients that make this salad vibrant and delicious:

For the Salad

• Chickpeas: Canned or home-cooked chickpeas provide plant-based protein and fiber. Rinse and drain well before using.

• Red Cabbage: Adds crunch, color, and a dose of antioxidants. Shred finely for best texture.

• Carrots: Sweet and crisp. Shredded or finely julienned.

• Red Bell Pepper: Adds a pop of color and juicy crunch. You can also use yellow or orange for variety.

• Cucumber: Cool and refreshing, it balances the bold flavors of the dressing.

• Green Onions: Milder than regular onions and perfect for raw salads.

• Fresh Cilantro or Thai Basil: Adds a bright, herbaceous note that ties everything together.

• Roasted Peanuts or Cashews: For crunch and richness. Optional, but highly recommended.

For the Curry Peanut Dressing

• Creamy Peanut Butter: The rich base of the dressing. Natural, unsweetened peanut butter works best.

• Coconut Milk or Water: Thins the dressing and adds mild sweetness (use full-fat coconut milk for creamier texture).

• Curry Powder: Adds warmth and complexity. Use a mild curry blend or spicy, depending on your heat preference.

• Lime Juice: For acidity and brightness.

• Soy Sauce or Tamari: Adds salty, umami depth. Use tamari for gluten-free.

• Maple Syrup or Honey: Just a touch to balance the spice and salt. Optional but recommended.

• Garlic & Ginger: Freshly grated for zing and aroma.

• Crushed Red Pepper Flakes (optional): For a bit of heat.

Step-by-Step Instructions

1. Prepare the Salad Base

In a large bowl, combine:

• 1½ cups cooked or canned chickpeas, rinsed and drained

• 2 cups shredded red cabbage

• 1 large carrot, shredded or julienned

• 1 red bell pepper, diced

• ½ English cucumber, quartered and sliced

• 2–3 green onions, chopped

• ¼ cup chopped cilantro or Thai basil

• ¼ cup roasted peanuts or cashews (reserve a few for topping)

Toss to evenly mix all vegetables and chickpeas.

2. Make the Curry Peanut Dressing

In a small bowl or blender, whisk or blend until smooth:

• ¼ cup creamy peanut butter

• 2 tbsp coconut milk or warm water

• 1 tbsp soy sauce or tamari

• 1 tbsp lime juice (about ½ lime)

• 1 tsp maple syrup or honey (optional)

• 1 tsp curry powder

• 1 clove garlic, minced

• ½ tsp fresh grated ginger

• Optional: pinch of red pepper flakes

Adjust consistency with more water or coconut milk, 1 tablespoon at a time, until pourable but creamy.

3. Combine & Toss

• Pour the dressing over the salad.

• Toss everything until evenly coated and vibrant.

Let sit for 10–15 minutes to allow flavors to develop, or chill for up to 4 hours.

4. Serve

• Garnish with more herbs, nuts, and a wedge of lime.

• Serve chilled or at room temperature.

Tips, Variations & Substitutions

• Add protein: Top with tofu, grilled chicken, or tempeh for more staying power.

• Make it spicy: Add chili-garlic sauce or Sriracha to the dressing.

• Nut-free version: Use sunflower seed butter or tahini in place of peanut butter, and skip the peanuts.

• Crunchy toppings: Add sesame seeds or crushed wonton strips.

• Add grains: Serve over brown rice, quinoa, or rice noodles for a heartier bowl.

Serving Ideas & Occasions

This salad is:

• Perfect for lunch prep — it holds up well for 2–3 days in the fridge.

• Great for potlucks or BBQs — bold flavors and no mayo.

• Ideal as a side for grilled meats, tofu skewers, or summer rolls.

• Delicious in wraps — stuff into lettuce cups, collard greens, or tortillas for a portable meal.

Serve with lime wedges and extra chopped herbs for a fresh finish.

Nutritional & Health Notes

This chopped Thai chickpea salad is:

• Vegan and gluten-free (with tamari)

• High in fiber and plant-based protein

• Rich in antioxidants from cabbage, bell peppers, and herbs

• Naturally dairy-free and refined sugar-free

One serving (about 1½ cups) contains approximately:

• 300–350 calories

• 12–15g protein

• 10–14g fat (healthy fats from peanuts and dressing)

• 30–35g carbs

• 6–8g fiber

It’s a nutrient-dense, energizing meal that’s as nourishing as it is crave-worthy.

FAQs

Q1: How long does this salad last in the fridge?

A1: It stays fresh for 2–3 days. Store in an airtight container. Keep nuts and dressing separate until ready to serve for best texture.

Q2: Can I use canned chickpeas?

A2: Yes, just rinse and drain them well. Home-cooked chickpeas work too.

Q3: What curry powder should I use?

A3: A mild yellow curry powder is most common. Use spicy curry or Thai curry paste for more heat and depth.

Q4: Can I make the dressing ahead of time?

A4: Yes! It keeps for 4–5 days in the fridge. Stir or shake before using as it may thicken.

Q5: What if I don’t have peanut butter?

A5: Use tahini, almond butter, or sunflower seed butter. Adjust seasoning and sweetness as needed.

Q6: Is this recipe good for meal prep?

A6: Absolutely. It holds texture and flavor well. Store dressing separately for crispness.

Q7: Can I make this oil-free?

A7: Yes. The coconut milk or water in the dressing provides creaminess without added oil. Just skip nuts or use dry-roasted ones.

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