Name: Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: Thai-inspired
Ingredients: 1 red bell pepper, diced; 1 cup shredded carrots; 1/2 small head of red cabbage, chopped (about 2-3 cups shredded cabbage); 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, to thin dressing; Salt and freshly ground black pepper, to taste; Extra cilantro; Sliced green onion; 1/4 cup roasted cashews or peanuts

Jump to Recipe· 4.7 from 7 reviews

If you’re craving something fresh, vibrant, and packed with flavor, I can’t wait to share this Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe with you. It’s one of those dishes that’s easy to whip up but tastes like you put in way more effort — all the perfect textures and that punchy dressing make it ridiculously addictive. Keep scrolling because I’m spilling all my best tips to make sure your salad turns out just right!

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Why This Recipe Works

Bold Flavors: The curry peanut dressing brings warm spices and creamy richness that perfectly complement the crisp veggies.
Quick Prep: Using canned chickpeas and pre-shredded carrots means this salad comes together in about 20 minutes.
Texture Play: Crunchy cabbage and bell pepper plus creamy chickpeas create a satisfying mouthfeel you’ll love.
Versatility: It’s great as a light lunch, side dish, or even a packed lunch option, so you can enjoy it any way you like.

Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing, Thai chickpea salad, healthy chickpea salad, Thai-inspired salads, vegan chickpea salad - A large white bowl filled with a colorful salad shows many layers and textures. The bottom layers are shredded bright purple cabbage and thin orange carrot strips spread all over. On top, there are slices of green onion rings, whole beige chickpeas, and white cashew nuts scattered through the salad. Small green herb bits are mixed in, and pieces of bright red bell pepper add more color. The salad looks lightly dressed with a yellowish sauce. Two wooden spoons are partly in the bowl, resting on the salad. A wedge of lime and some extra green onion rings sit on a white marbled surface beside the bowl. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe plays a role in building layers of flavor and texture. When you shop, look for fresh vegetables with vibrant colors, and pick good-quality peanut butter for the dressing—it really makes a difference!

Red bell pepper: Adds sweetness and crunch; choose firm, brightly colored peppers.
Shredded carrots: Provide earthiness and vibrant orange color; I usually buy pre-shredded for convenience.
Red cabbage: Lends crunch and a slightly peppery bite, plus deep purple color to brighten the salad.
Chickpeas: A great plant-based protein with creamy texture—rinse well to remove excess salt and preserve freshness.
Cilantro: Brings freshness and herbal brightness; finely chop to evenly distribute.
Green onion: Adds gentle bite and a mild onion flavor; slice thin for the best texture.
Jalapeño: Offers heat—remove seeds if you prefer milder spice, or keep them in for a kick.
Peanut butter: The creamy base of the dressing; natural or unsweetened varieties work best to balance flavors.
Fresh ginger: Imparts warm, zesty notes that brighten the dressing.
Garlic: Deepens the flavor with its pungency—fresh is best, but you can use paste in a pinch.
Lime juice or rice vinegar: Adds acidity to balance the richness of peanut butter and curry.
Soy sauce or coconut aminos: Provides umami and saltiness; coconut aminos are a great gluten-free sub.
Yellow curry powder: Gives that signature curry warmth and earthiness.
Red cayenne pepper: Adds subtle heat, adjustable to your taste.
Ground turmeric: Adds color and a gentle, earthy flavor.
Warm water: Used to thin the dressing for perfect pourability.
Roasted cashews or peanuts (for garnish): For crunch and a nutty finish—toast your own for extra depth.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best parts about this Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe is how easy it is to adjust for your preferences. Whether you like it spicier, nuttier, or with a little sweetness, this recipe welcomes your personal spin.

Spicy boost: I sometimes leave the seeds in the jalapeño or add a pinch more cayenne when I’m craving heat—it wakes up all the flavors.
Make it nut-free: Swap the peanut butter for sunflower seed butter and skip the nut garnish if allergies are a concern.
Add protein: If you want extra oomph, grilled chicken or tofu cubes work beautifully tossed in.
Seasonal veggies: I love adding cucumber or bell peppers of other colors in summer for a crunchier, lighter salad.

Step-by-Step: How I Make Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe

Step 1: Chop, Shred, and Rinse

Start by prepping all your veggies so they’re ready to go in one bowl — I find this keeps things smooth and stress-free. Dice the red bell pepper into bite-sized pieces, shred the cabbage finely if you’re not using pre-shredded, and rinse the chickpeas thoroughly under cold water for a clean flavor. Finely chop the cilantro and green onion, and don’t forget to seed and dice the jalapeño if you want to control the heat level. I like to do all this first, so assembly feels effortless.

Step 2: Whisk Up the Curry Peanut Dressing

In a small bowl, combine your peanut butter, freshly grated ginger, minced garlic, lime juice (or rice vinegar), soy sauce or coconut aminos, yellow curry powder, cayenne pepper, and turmeric. The key here is mixing it thoroughly until smooth — I use a small whisk or even a fork. Then, add warm water a tablespoon at a time until the dressing reaches a pourable consistency. Taste as you go, seasoning with salt and pepper so the dressing sings with balanced flavor. I’ve learned that not skipping the warm water really helps the peanut butter blend beautifully.

Step 3: Toss and Garnish

Pour the dressing over your prepared salad ingredients and toss everything together gently but thoroughly — making sure every crunch and chickpea is coated in that gorgeous curry peanut sauce. Sprinkle the roasted cashews or peanuts on top along with extra chopped cilantro and green onion. I like to save some garnish for the table—it just looks so inviting when served.

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Pro Tips for Making Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe

Balance Your Spices: Taste your dressing before adding salt—soy sauce adds saltiness, and the curry spice blend can vary in intensity.
Prep Ahead: Chop your veggies the night before and keep them in an airtight container to save time on busy days.
Toast your Nuts: Lightly toasting the cashews or peanuts boosts their flavor and adds a smoky note that pairs beautifully with the dressing.
Don’t Overdress: Keep extra dressing on the side to avoid soggy salad if you’re packing lunches or making ahead.

How to Serve Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe

Garnishes

When I serve this salad, I never skip adding extra cilantro and green onions on top for freshness and a pop of color. Roasted peanuts or cashews add not only crunch but that irresistible nutty aroma—sometimes I even throw in a few lime wedges for guests to squeeze if they want an extra zing.

Side Dishes

This salad pairs wonderfully with grilled meats or tofu if you want something heartier. I often serve it alongside jasmine rice or sticky rice to soak up the delicious dressing. For a lighter meal, crispy spring rolls or steamed dumplings make lovely companions.

Creative Ways to Present

For a fun twist at parties, I’ve served this salad in individual mason jars layered with the dressing at the bottom, so guests can shake it up and eat straight from the jar. It’s colorful and mess-free! Another time, I used butter lettuce cups as little salad boats—perfect for finger food with an Asian flair.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge, but I keep the dressing separate if I know it’ll be a day or two before eating. That way, the veggies stay crisp and fresh. When ready to eat, just toss everything together again. Works like a charm every time!

Freezing

Since the salad has fresh veggies and a creamy dressing, I don’t recommend freezing it—it can get watery and lose texture once thawed. However, you can freeze cooked chickpeas in portions to have on hand for future batches of this salad.

Reheating

You really don’t need to reheat this salad, but if you add warm protein like tofu or chicken on the side, just heat that separately and serve alongside cold salad. It’s a refreshing contrast I’ve come to enjoy.

FAQs

Can I make the curry peanut dressing ahead of time?

Absolutely! The curry peanut dressing actually tastes better after sitting overnight because the flavors meld beautifully. Store it in an airtight container in the fridge for up to 3 days and whisk or stir before pouring over the salad.
What can I substitute for peanut butter if I have allergies?

If you’re allergic to peanuts, sunflower seed butter or almond butter work as reasonable swaps, though they will slightly change the flavor. Just make sure to pick a natural, unsweetened butter for the best results.
How do I reduce the spice level for kids?

To tone down the heat, remove all the seeds from the jalapeño or omit it altogether. You can also reduce or skip the cayenne pepper in the dressing. The salad will still be flavorful but milder and kid-friendly.
Can I add other vegetables?

Definitely! I’ve mixed in shredded zucchini, snap peas, or even thinly sliced cucumbers depending on the season and what I have in the fridge. Just aim for crunchy, fresh veggies to keep the texture balance.

Final Thoughts

This Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe truly feels like a bowl of sunshine on a plate to me. It’s wonderfully fresh, satisfying, and comes together quickly, so I always keep the ingredients handy for an easy lunch or dinner. If you’re looking for something healthy but exciting, this salad’s got you covered — plus, you can easily tweak it to suit your cravings. Give it a shot, and I promise you’ll be reaching for seconds just like I do!