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.
