This chopped Thai-inspired chickpea salad is full of crunch, color, and bold flavor. I toss crisp veggies and hearty chickpeas in a creamy curry peanut dressing that’s a little spicy, a little sweet, and completely addictive. It’s a vibrant, no-cook salad I keep on repeat for lunch, meal prep, or anytime I want something fresh and filling.
Why You’ll Love This Recipe
I love this recipe because it’s the perfect balance of satisfying and refreshing. The chickpeas make it protein-packed and hearty, while the chopped vegetables bring tons of texture and brightness. The curry peanut dressing ties everything together with rich, warm spices and a bold Thai-inspired flair. It’s also super easy to prep ahead, totally vegan, and endlessly adaptable.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Canned chickpeas, drained and rinsed
- Red bell pepper
- Carrots
- Red cabbage
- Cucumber
- Green onions
- Fresh cilantro
- Roasted peanuts (optional, for crunch)
For the Curry Peanut Dressing:
- Creamy peanut butter
- Curry powder
- Soy sauce
- Lime juice
- Rice vinegar
- Maple syrup or honey
- Garlic
- Fresh ginger
- Water (to thin the dressing, as needed)
directions
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I start by prepping all the veggies—finely chopping the bell pepper, carrots, red cabbage, cucumber, and green onions. I like everything chopped small so each bite has a mix of textures.
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I add the chopped veggies and chickpeas to a large bowl.
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For the dressing, I whisk together the peanut butter, curry powder, soy sauce, lime juice, rice vinegar, maple syrup, minced garlic, and grated ginger. I add water a little at a time until it reaches a pourable consistency.
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I pour the dressing over the chickpea and veggie mixture and toss until everything is well coated.
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I sprinkle chopped cilantro and crushed peanuts on top before serving.
Servings and timing
This recipe serves 4 as a main or 6 as a side.
Prep time: 15 minutes
Total time: 15 minutes
Variations
When I want extra protein, I add grilled tofu, tempeh, or even shredded rotisserie chicken. For a low-carb version, I swap chickpeas for chopped cauliflower or use fewer legumes. I also like adding edamame or thin rice noodles for a heartier twist. Sometimes I mix in Thai basil or mint for more herbaceous flavor.
storage/reheating
I store this salad in the fridge in an airtight container for up to 3 days. The veggies stay crisp, and the flavors deepen over time. I don’t reheat it—it’s meant to be served cold or at room temperature. If the dressing thickens in the fridge, I just stir in a splash of lime juice or water to loosen it up.
FAQs
Can I make the dressing ahead of time?
Yes, I often prep the dressing up to 4 days in advance and keep it in a sealed jar in the fridge. Just shake or stir before using.
Is this salad spicy?
It has a mild kick from the curry powder, but I can always add chili flakes or sriracha if I want more heat.
Can I use dry chickpeas instead of canned?
Sure—I just cook them fully and cool them down before adding. Canned chickpeas are just faster for me on busy days.
What can I substitute for peanut butter?
Almond butter or sunflower seed butter both work well. The flavor changes slightly, but the dressing still turns out creamy and rich.
How do I keep the veggies from getting soggy?
I store the salad and dressing separately if I’m making it ahead. I toss everything together right before serving to keep it crisp.
Conclusion
This chopped Thai-inspired chickpea salad with curry peanut dressing is one of those recipes I never get tired of. It’s fresh, nourishing, and bursting with bold flavors in every bite. Whether I’m packing it for lunch or serving it as a colorful side, it’s always a hit—and it just happens to be completely plant-based.
Print
Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: Serves 4 as a main, or 6 as a side
- Category: Salad
- Method: No-Cook
- Cuisine: Thai-Inspired
- Diet: Vegan
Description
This Thai-inspired chickpea salad is a vibrant, no-cook dish full of crunch, color, and plant-based protein. Crisp vegetables and hearty chickpeas are tossed in a creamy, flavorful curry peanut dressing that’s sweet, spicy, and tangy. It’s the perfect make-ahead salad for lunches, meal prep, or fresh, filling dinners.
Ingredients
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 red bell pepper, finely chopped
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 cucumber, finely chopped
- 3 green onions, sliced
- ¼ cup chopped fresh cilantro
- ¼ cup roasted peanuts, chopped (optional)
For the Curry Peanut Dressing:
- ¼ cup creamy peanut butter
- 1 teaspoon curry powder
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- Water, as needed to thin
Instructions
- Finely chop the bell pepper, carrots, red cabbage, cucumber, and green onions.
- Add chopped vegetables and chickpeas to a large mixing bowl.
- In a small bowl, whisk together peanut butter, curry powder, soy sauce, lime juice, rice vinegar, maple syrup, garlic, and ginger. Add water a little at a time until the dressing reaches a smooth, pourable consistency.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Sprinkle with chopped cilantro and peanuts (if using).
- Serve immediately or chill for later.
Notes
- For more protein, add tofu, tempeh, or rotisserie chicken.
- Swap chickpeas for chopped cauliflower for a low-carb version.
- Add Thai basil, mint, or edamame for extra flavor and texture.
- Store dressing and salad separately if making ahead to keep veggies crisp.
- Stir in extra lime juice or water to loosen the dressing after refrigeration.
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