When Abra and I worked together personally every day, we usually made huge chopped salads for lunch. They were honestly one of our favorite things because they’re easy to throw together and a great way to get your veggies in.
Besides, who doesn’t love a good homemade dressing?
Hacked this Thai-inspired chickpea salad It takes about 15 minutes to make and includes a delicious peanut butter dressing that’s infused with curry and turmeric. It’s earthy, nutty and makes me want to do a backflip straight into the bowl. Ready for some magical lunch? Good.
Ingredients in this Thai inspired chickpea salad
I mean look how gorgeous all those colors are! We chop up tons of fresh veggies and mix them with high-protein chickpeas and an addictive curry peanut dressing. Here’s what you need:
- To produce: This salad features red bell peppers, shredded carrots, red cabbage, jalapeño, scallions, and fresh cilantro.
- Chickpeas: Get tons of delicious protein and fiber from a can of chickpeas!
- For the dressing: This creamy curry peanut dressing is made with peanut butter, fresh ginger, garlic, lime juice, soy sauce, yellow curry powder, turmeric and cayenne pepper for a spiciness kick.
- For garnish: I like to top the salad with extra chopped cilantro, scallions, and cashews or peanuts.
Personalize this salad
This easy Thai-inspired chickpea salad is great for mixing and matching with your favorite salad toppings. I can recommend the following:
- Choose your vegetables: Feel free to use whatever you have on hand! Finely chopped broccoli, Brussels sprouts, or vegetables like collards would be great.
- Try a new dressing: the curry peanut dressing is absolutely delicious, but this salad also pairs perfectly with this sesame ginger dressing.
- Other pleasures: Try wrapping this salad in a large tortilla to enjoy as a wrap, or add cooked ramen or rice noodles for wonderful texture!
More ways to add protein
If you’re feeling like you want this salad to be more filling and hearty, here are a few options I suggest:
The perfect meal prep salad
I love tossing it in a mason jar for a lunch on the go, or packing it up for a travel meal on days you have to go to the airport and don’t want to eat those nasty mushy sandwiches covered in plastic and stuffed with a bohemian look. Deli Meat (been there before). Don’t hesitate to cut your veggies and prepare the dressing 1-2 days in advance and keep it in the fridge so you can just toss the salad together!
save tips
Store leftover lettuce in an airtight container in the refrigerator for up to 4-5 days. The vegetables keep well and will marinate in the dressing over time!
More salad recipes you’ll love
Get all my salad recipes here!
I hope you LOVE this Thai inspired chickpea salad recipe as much as we do. Let me know if you made it by commenting below or taking a picture and tagging #ambitiouskitchen on Instagram. xo!
Chopped Thai-inspired chickpea salad with curry peanut dressing
Gorgeous vegan chopped Thai-inspired chickpea salad with a rainbow of veggies and a super flavorful curry peanut dressing. Nutritious, easy to make, and a great way to incorporate your veggies!
Ingredients
- For the salad:
-
1
red peppers, diced -
1
Cup
grated carrots (from the bag) -
1/2
small head of red cabbage, chopped (about 2-3 cups shredded cabbage) -
1
(15 ounces) can chickpeas, rinsed and drained -
1/2
Cup
Coriander, finely chopped -
1/4
Cup
finely chopped spring 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, chopped -
1
tablespoon
lime juice or rice vinegar -
2
tablespoon
low-sodium soy sauce or coconut amino acids -
1-2
teaspoon
yellow curry powder -
¼
teaspoon
red cayenne pepper -
¼
teaspoon
ground turmeric -
3-4
tablespoon
warm water, thin dressing - Salt and freshly ground black pepper to taste
- For garnish:
- extra coriander
- Sliced ​​spring onion
-
1/4
Cup
roasted cashews or peanuts
instructions
-
In a large bowl, add red peppers, carrots, cabbage, chickpeas, cilantro, green onions, and jalapeño. Pour the dressing over the vegetables and toss until well combined.
-
In a small bowl, mix together the ingredients for the dressing: 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 get a dressing-like consistency that’s easy to pour. Taste and add salt and pepper as needed.
-
Pour over the salad and mix well. Garnish with toasted cashews and coriander. Served 4
recipe notes
Check out the full post for tips, tricks, and ways to customize this salad!
Nourishment
Servings: 4 servings
Serving size: 1 serving
Calories: 265 calories
Fat: 9.5g
Saturated Fatty Acids: 1.8g
Carbohydrates: 37.8g
Fiber: 8.3g
Sugar: 4.1g
Protein: 10.1g