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Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing

A vibrant, protein-rich salad with chickpeas, fresh veggies, and a creamy curry peanut dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Snack
Cuisine: Thai, Vegetarian
Calories: 280

Ingredients
  

Salad Ingredients
  • 2 cans chickpeas drained and rinsed
  • 1 red bell pepper finely diced
  • 1 large carrot shredded or thinly sliced
  • 1 cucumber diced
  • 4 green onions chopped
  • 0.5 cup cilantro chopped
  • 0.25 cup peanuts or cashews chopped, for garnish
Curry Peanut Dressing
  • 0.25 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
  • pinch crushed red pepper optional

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons

Method
 

  1. In a large bowl, combine chickpeas, red bell pepper, carrot, cucumber, green onions, and cilantro. Toss gently.
  2. 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.
  3. Pour dressing over the salad and toss until everything is evenly coated.
  4. Garnish with chopped peanuts or cashews. Optionally, add extra cilantro or lime wedges.
  5. 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.