Description
This vibrant Thai-inspired chopped chickpea salad is a colorful medley of crunchy veggies combined with protein-rich chickpeas and dressed in a creamy, flavorful curry peanut dressing. Perfect for a nourishing vegan meal or side, it offers a delightful balance of textures and bold flavors, making it an excellent way to enjoy fresh vegetables with an exotic twist.
Ingredients
For the Salad:
- 1 red bell pepper, diced
- 1 cup shredded carrots (from the bag)
- 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
For the Curry Peanut Butter Dressing:
- 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
To Garnish:
- Extra cilantro
- Sliced green onion
- 1/4 cup roasted cashews or peanuts
Instructions
- Prepare the Salad: In a large bowl, combine the diced red bell pepper, shredded carrots, chopped red cabbage, rinsed and drained chickpeas, chopped cilantro, finely chopped green onion, and diced jalapeño. Toss gently to mix the ingredients evenly.
- Make the Dressing: In a small bowl, whisk together peanut butter, freshly grated ginger, minced garlic, lime juice or rice vinegar, low sodium soy sauce or coconut aminos, yellow curry powder, cayenne pepper, and ground turmeric. Add warm water gradually to thin the dressing until it reaches a pourable consistency. Taste and season with salt and freshly ground black pepper as needed.
- Toss Salad with Dressing: Pour the prepared curry peanut butter dressing over the salad ingredients in the large bowl. Toss thoroughly to ensure everything is evenly coated with the flavorful dressing.
- Garnish and Serve: Sprinkle extra cilantro, sliced green onions, and roasted cashews or peanuts over the top for added texture and flavor. Serve immediately and enjoy this fresh, vibrant salad that serves 4.
Notes
- This salad is best enjoyed fresh but can be refrigerated for up to 1 day; the dressing may thicken, so stir before serving.
- For a nut-free version, substitute the peanut butter and nuts with tahini and roasted chickpeas or seeds.
- Adjust the level of spiciness by modifying the amount of jalapeño and cayenne pepper based on your preference.
- Use gluten-free soy sauce or coconut aminos to keep this salad gluten-free.
