Chopped Thai Chickpea Salad with Curry Peanut Dressing

Chopped Thai Chickpea Salad with Curry Peanut Dressing

Recipe by LyndaCourse: SaladsCuisine: AmericanDifficulty: Easy


Prep time






  • For the salad:

  • 1 red bell pepper, diced

  • 1 cup shredded carrots (from the bag)

  • ½ small head of red cabbage, chopped (about 2 cups shredded cabbage)

  • 1 (15 ounce) can chickpeas, rinsed and drained

  • ½ cup cilantro, finely chopped

  • ¼ cup finely chopped green onion

  • 1/2 jalapeño, seeded and diced

  • For the curry peanut butter dressing:

  • 2 tablespoons peanut butter

  • 1/2 tablespoon freshly grated ginger

  • 1 clove garlic, minced

  • 1 teaspoon apple cider vinegar or rice vinegar

  • 1 teaspoon yellow curry powder

  • ¼ teaspoon red cayenne pepper

  • ¼ teaspoon ground turmeric

  • Salt and freshly ground black pepper, to taste

  • 2-3 tablespoons warm water, to thin dressing

  • To garnish:

  • Extra cilantro

  • ¼ cup roasted cashews


  • In a large bowl, add red bell pepper, carrot, cabbage, chickpeas, cilantro, green onion and jalapeño. Pour dressing over veggies and toss until well-combined.
  • In a small bowl, mix together the dressing ingredients: peanut butter, ginger, garlic, apple cider vinegar, curry powder, cayenne pepper, and turmeric. Mix to combine. Add water to thin if necessary to make a dressing like consistency. Pour over salad and mix well to combine. Garnish with roasted cashews and cilantro.
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