Description
Discover the vibrant flavors of our Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing. This nourishing and colorful salad is packed with fresh vegetables and hearty chickpeas, making it a perfect meal for any occasion. The creamy curry peanut dressing adds a delightful twist, enhancing the natural flavors of the rainbow veggies.
Ingredients
Scale
- 1 red bell pepper, diced
- 1 cup shredded carrots
- 1/2 small head of red cabbage, chopped
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1/2 cup cilantro, finely chopped
- 1/4 cup finely chopped green onion
- 1 jalapeño, seeded and diced
- 1/4 cup peanut butter
- 1 tablespoon freshly grated ginger
- 1 clove garlic, minced
- 1 tablespoon lime juice or rice vinegar
- 2 tablespoons low sodium soy sauce or coconut aminos
- 1–2 teaspoons yellow curry powder
- 1/4 teaspoon red cayenne pepper
- 1/4 teaspoon ground turmeric
- 3–4 tablespoons warm water
- Salt and freshly ground black pepper, to taste
- Extra cilantro, for garnish
- Sliced green onion, for garnish
- 1/4 cup roasted cashews or peanuts, for garnish
Instructions
- In a large bowl, combine diced red bell pepper, shredded carrots, chopped red cabbage, rinsed chickpeas, cilantro, green onion, and diced jalapeño.
- For the dressing, whisk together peanut butter, grated ginger, minced garlic, lime juice (or rice vinegar), soy sauce (or coconut aminos), curry powder, cayenne pepper, turmeric, and warm water until smooth. Season with salt and black pepper to taste.
- Pour the dressing over the salad ingredients and toss gently to combine.
- Garnish with extra cilantro, sliced green onion, and roasted cashews or peanuts before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 5g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg