Description
A vibrant and flavorful Thai-inspired chickpea salad featuring crunchy vegetables and a creamy, spicy curry peanut butter dressing. This refreshing salad combines bell pepper, carrots, red cabbage, chickpeas, and fresh herbs, tossed in a zesty and aromatic dressing perfect for a nutritious lunch or light dinner.
Ingredients
Salad Ingredients
- 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
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
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, finely chopped cilantro, green onion, and diced jalapeño. Mix gently to distribute 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, red cayenne pepper, and ground turmeric. Add warm water gradually until the dressing reaches a pourable consistency. Taste and season with salt and freshly ground black pepper as needed.
- Toss the Salad: Pour the curry peanut butter dressing over the salad mixture. Toss thoroughly to ensure all ingredients are well coated with the flavorful dressing.
- Garnish and Serve: Garnish the salad with extra cilantro, sliced green onion, and roasted cashews or peanuts for added crunch and flavor. Serve immediately. This recipe yields 4 servings.
Notes
- For a spicier salad, keep some or all of the jalapeño seeds.
- If peanut allergies are a concern, substitute peanut butter with sunflower seed butter or tahini.
- The salad can be prepared a few hours ahead but is best served fresh to retain crispness.
- Use coconut aminos instead of soy sauce for a gluten-free option.
- Roast your own cashews or peanuts ahead for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai-Inspired
