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Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing
If you’re craving a fresh, satisfying, and nutrient-packed salad, look no further than the Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing. This vibrant, protein-rich dish combines hearty chickpeas with crisp vegetables and a bold, creamy curry peanut dressing that brings Southeast Asian flavors to your table. Perfect for a quick lunch, light dinner, or make-ahead meal prep, this salad is as versatile as it is delicious.
Packed with fiber, plant-based protein, and vibrant vitamins from fresh veggies, this Thai-inspired salad is a healthier alternative to heavy takeout meals. Every bite features the satisfying crunch of chopped vegetables, the nutty richness of peanut butter, and the aromatic warmth of curry—balanced by tangy lime juice for a bright finish.
Why You’ll Love This Salad
- Quick & Easy: Ready in under 20 minutes with no cooking required (besides optional roasting).
- Plant-Based Protein: Chickpeas provide protein and fiber for a filling meal.
- Bold Flavor: Curry, peanut, and lime combine to create a rich, balanced dressing.
- Meal Prep Friendly: Keeps well in the refrigerator for up to 3 days—perfect for grab-and-go lunches.
Ingredients
For the Salad:
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 red bell pepper, finely diced
- 1 large carrot, shredded or thinly sliced
- 1 cucumber, diced
- 4 green onions, chopped
- ½ cup fresh cilantro leaves, chopped
- ¼ cup chopped peanuts or cashews (for garnish)
For the Curry Peanut Dressing:
- ¼ cup natural peanut butter
- 2 tbsp soy sauce or tamari
- 1 tbsp rice vinegar or lime juice
- 1 tsp curry powder
- 1–2 tsp maple syrup or honey (adjust to taste)
- 2–3 tbsp warm water (to thin dressing as needed)
- Optional: pinch of crushed red pepper for heat
Instructions
- Prepare the Salad Base:
In a large mixing bowl, combine chickpeas, red bell pepper, carrot, cucumber, green onions, and cilantro. Toss gently to mix. - Make the Dressing:
In a small bowl, whisk together peanut butter, soy sauce, lime juice, curry powder, maple syrup, and warm water until smooth. Adjust consistency with additional water if needed. Taste and adjust seasoning. - Combine Salad and Dressing:
Pour the curry peanut dressing over the chickpea mixture. Toss until everything is evenly coated. - Serve and Garnish:
Sprinkle chopped peanuts or cashews on top. Optionally, add extra cilantro or a lime wedge for garnish. - Storage Tips:
Store in an airtight container in the refrigerator for up to 3 days. Keep dressing separate if storing for meal prep to prevent sogginess.
Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing
A vibrant, protein-rich salad with chickpeas, fresh veggies, and a creamy curry peanut dressing.
Ingredients
Equipment
Method
- In a large bowl, combine chickpeas, red bell pepper, carrot, cucumber, green onions, and cilantro. Toss gently.
- In a small bowl, whisk together peanut butter, soy sauce, lime juice, curry powder, maple syrup, and warm water until smooth. Adjust consistency and seasoning as needed.
- Pour dressing over the salad and toss until everything is evenly coated.
- Garnish with chopped peanuts or cashews. Optionally, add extra cilantro or lime wedges.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Keep dressing separate if storing for meal prep.
Notes
Can be served chilled or at room temperature. Adjust dressing consistency to preference.
Tips for the Best Thai-Inspired Chickpea Salad
- Chickpeas: Use firm, canned chickpeas for the best texture. You can also roast them with a little oil and curry powder for extra crunch.
- Veggie Variety: Feel free to add shredded red cabbage, snap peas, or bell pepper of any color to increase the rainbow factor.
- Dressing Adjustments: For a spicier kick, add sriracha or chili flakes. For a sweeter version, increase the maple syrup by 1 tsp.
- Meal Prep: Layer salad and dressing separately in mason jars for a grab-and-go lunch option.
Creative Variations
- Quinoa Base: Add 1 cup cooked quinoa to make it a more substantial meal.
- Noodle Twist: Toss with rice noodles for a Thai-inspired noodle salad.
- Creamier Dressing: Substitute coconut milk for water in the dressing for a richer, creamier texture.
- Protein Boost: Add baked tofu, tempeh, or grilled shrimp for extra protein.
Serving Suggestions
- Serve chilled for a refreshing lunch or snack.
- Pair with spring rolls or vegetable dumplings for a complete Thai-inspired meal.
- Top with fresh herbs and lime wedges to enhance the bright flavors.
Fun Facts & Cultural Context
Thai cuisine is famous for its balance of sweet, sour, salty, and spicy flavors. This salad draws inspiration from traditional Thai peanut sauces and curries while using readily available pantry ingredients like chickpeas. Peanut-based curry dressings are a common Thai element, often paired with noodles, vegetables, or proteins, making this salad an easy, plant-based introduction to Thai flavors at home.
Storing & Freezing
- Refrigeration: Keeps well for 2–3 days. Toss again before serving.
- Freezing: Not recommended for raw veggies, but chickpeas and dressing can be frozen separately.
Final Thoughts
The Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing is an easy, flavorful, and nutrient-packed meal that delivers the bold flavors of Thai cuisine without the fuss. With vibrant veggies, hearty chickpeas, and a rich, aromatic dressing, this salad is a satisfying vegetarian option for lunches, dinners, or meal prep.