I’ve been making this Thai-inspired chickpea salad that’s not only quick to whip up, in roughly 15 minutes, but also features a remarkably tasty peanut butter dressing zinged with curry and turmeric. The dressing brings a nutty, profound earthiness to the salad, complementing the chickpeas perfectly. The blend of spices in the dressing isn’t just flavorful – it’s also packed with health benefits, with turmeric known for its anti-inflammatory properties. This salad is a go-to for a nutritious and satisfying meal that’s easy and fast to prepare.
Ingredients for the Thai-style Chickpea Salad:
I’m prepping a heap of fresh veggies, combining them with the hearty chickpeas, and drizzling everything with a captivating curry peanut dressing. Here’s the breakdown of what you’ll need:
Vegetables: The salad features crisp red bell pepper, finely shredded carrot, purple-hued red cabbage, spicy jalapeño, sharp green onion, and aromatic fresh cilantro.
Chickpeas: A can of chickpeas brings in a satisfying amount of protein and fiber to the mix.
Dressing: For that creamy, rich dressing, I whisk together peanut butter, zesty fresh ginger, bold garlic, tangy lime juice, savory soy sauce, warm yellow curry powder, earthy turmeric, and a dash of cayenne pepper for that extra punch.
Garnish: To top it off, I sprinkle over some additional chopped cilantro and green onion, with a handful of cashews or peanuts for a nice crunch.
Personalize Your Salad This versatile Thai-style chickpea salad is perfect for incorporating your preferred veggies. Here are my suggestions:
Select your vegetables: Don’t hesitate to utilize whatever’s available in your kitchen! Broccoli cut into small florets, thinly sliced brussels sprouts, or a handful of chopped kale would complement this salad beautifully.
Experiment with dressings: While the curry peanut dressing is a standout, you might also enjoy this salad with a zesty Sesame Ginger Dressing.
Variety in serving: Consider stuffing this salad into a large tortilla for a hearty wrap, or toss in some cooked ramen or rice noodles to introduce an exciting new texture to the dish.
Tips for Storage
Keep any remaining salad in a sealed container in the fridge for 3 to 4 days. The vegetables will stay crisp and become even more flavorful as they soak up the dressing!
Ingredients
Salad Ingredients:
- 1 diced red bell pepper
- 1 cup pre-shredded carrots
- Approximately 2-3 cups of chopped red cabbage half a small head
- 1 can 15 ounces of chickpeas, rinsed and drained
- 1/2 cup finely chopped cilantro
- 1/4 cup finely chopped green onions
- 1 diced jalapeño seeds removed
Curry Peanut Butter Dressing Ingredients:
- 1/4 cup creamy peanut butter
- 1 tablespoon of fresh ginger grated
- 1 minced garlic clove
- 1 tablespoon of lime juice or rice vinegar
- 2 tablespoons of low sodium soy sauce or coconut aminos
- 1-2 teaspoons of yellow curry powder
- 1/4 teaspoon of red cayenne pepper
- 1/4 teaspoon of ground turmeric
- 3-4 tablespoons of warm water to dilute the dressing
- Salt and freshly ground black pepper to your liking
For the Garnish:
- Additional cilantro
- Sliced green onions
- 1/4 cup of roasted cashews or peanuts for crunch
Instructions
- Take a sizeable bowl and toss in the diced red bell pepper, shredded carrots, chopped cabbage, drained chickpeas, finely chopped cilantro, green onions, and diced jalapeño.
- In a separate, smaller bowl, whisk together the creamy peanut butter, freshly grated ginger, minced garlic, lime juice or vinegar, soy sauce or coconut aminos, yellow curry powder, cayenne pepper, and ground turmeric until well blended. Gradually stir in warm water until the dressing reaches a pourable consistency similar to a vinaigrette. Season with salt and pepper to your taste.
- Drizzle the prepared dressing over the salad ingredients and toss thoroughly to ensure everything is evenly coated. Finish by sprinkling roasted cashews and extra cilantro on top for garnish.
