Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing
A nourishing vegan chopped Thai-inspired chickpea salad with a rainbow of veggies and a delicious curry peanut dressing.
Equipment
- Large bowl
- Small bowl
Ingredients
For the salad
- 1 red bell pepper, diced
- 1 cup shredded carrots (from the bag)
- 0.5 small head red cabbage, chopped (about 2-3 cups shredded cabbage)
- 1 can (15 ounce) chickpeas, rinsed and drained
- 0.5 cup cilantro, finely chopped
- 0.25 cup finely chopped green onion
- 1 jalapeño, seeded and diced
For the curry peanut butter dressing
- 0.25 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
- 0.25 teaspoon red cayenne pepper
- 0.25 teaspoon ground turmeric
- 3-4 tablespoons warm water, to thin dressing
- Salt and freshly ground black pepper, to taste
To garnish
- Extra cilantro
- Sliced green onion
- 0.25 cup roasted cashews or peanuts
Instructions
Instructions
- In a large bowl, add red bell pepper, carrot, cabbage, chickpeas, cilantro, green onion and jalapeño.
- In a small bowl, mix together the dressing ingredients: peanut butter, ginger, garlic, lime juice or vinegar, soy sauce or coconut aminos, curry powder, cayenne pepper, and turmeric. Mix to combine. Add water to thin to make a dressing like consistency that’s easily pourable. Taste and add salt and pepper, as necessary.
- Pour dressing over salad and mix well to combine. Garnish with roasted cashews and cilantro. Serves 4.
Notes
See the full post for tips, tricks, and ways to customize this salad!
Nutrition
Serving: 1servingCalories: 265kcalCarbohydrates: 37.8gProtein: 10.1gFat: 9.5gSaturated Fat: 1.8gFiber: 8.3gSugar: 4.1g
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