Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing
Total Time
20 minutes
Prep Time
20 minutes
Rating
4.83 out of 5 stars
(63)
Ingredients
4 servings
- For the salad:
- 1 red bell pepper, diced
- 1 cup shredded carrots (from the bag)
- 1/2 small head of red cabbage, chopped (about 2-3cups 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 or rice vinegar
- 2 tablespoons low sodium soy sauce or coconut aminos
- 1-2 teaspoons yellow curry powder
- ¼ teaspoon red cayenne pepper
- ¼ 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
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Preparation
Step 1
In a large bowl, add red bell pepper, carrot, cabbage, chickpeas, cilantro, green onion and jalapeño.
Step 2
In a small bowl, mix together the dressing ingredients: 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 thin to make a dressing like consistency that’s easily pourable. Taste and add salt and pepper, as necessary.
Step 3
Pour dressing over salad and mix well to combine. Garnish with roasted cashews and cilantro. Serves 4.
Step 4
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