Name: Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: Thai-inspired
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; 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; Extra cilantro; Sliced green onion; 1/4 cup roasted cashews or peanuts

Jump to Recipe· 4.9 from 67 reviews

If you’re craving something fresh, flavorful, and packed with texture, I’ve got just the thing for you. This Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe is one of my absolute go-to salads that never fails to impress. It’s crunchy, tangy, a bit spicy, and oh-so-creamy thanks to that curry peanut dressing that steals the show. Plus, it’s super easy to throw together—perfect for lunch, a light dinner, or even meal prep. You’re going to love how all those vibrant ingredients come together in one bowl!

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Why This Recipe Works

Freshness Meets Flavor: Crisp veggies and zesty herbs combine with a richly spiced dressing for a perfect balance.
Protein-Packed & Satisfying: Chickpeas bring in plant-powered protein that keeps you full without heaviness.
Easy & Versatile: This salad comes together quickly and adapts to whatever you have on hand.
Unique Flavor Punch: The curry peanut dressing adds a warming, nutty spice twist you won’t get in your average chickpea salad.

Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing, Thai chickpea salad, healthy chickpea salad, Thai-inspired vegan salad, easy plant-based recipes - A large white bowl filled with a colorful salad shows many layers and textures. The bottom layers are shredded bright purple cabbage and thin orange carrot strips spread all over. On top, there are slices of green onion rings, whole beige chickpeas, and white cashew nuts scattered through the salad. Small green herb bits are mixed in, and pieces of bright red bell pepper add more color. The salad looks lightly dressed with a yellowish sauce. Two wooden spoons are partly in the bowl, resting on the salad. A wedge of lime and some extra green onion rings sit on a white marbled surface beside the bowl. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each component in this Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe has a purpose: texture, punch of flavor, or nourishment. I’m always impressed by how simple ingredients come together to make something so much more exciting—the whole really is greater than the sum of its parts!

Red bell pepper: Adds juicy crunch and vibrant color; choose firm, glossy peppers for the best texture.
Shredded carrots: Sweetness and bright orange contrast that complements the curry spice beautifully.
Red cabbage: Brings a crunchy, slightly peppery element as well as a deep purple hue to brighten the bowl.
Chickpeas: The creamy, nutty base of the salad, providing plant-based protein and a satisfying bite.
Cilantro: Offers fresh herbal brightness that balances the richness of the peanut dressing.
Green onion: Adds subtle sharpness and a little zing in every forkful.
Jalapeño: Just the right kick of heat without overpowering—make sure to seed if you want it milder.
Peanut butter: The creamy, nutty heart of the dressing; natural peanut butter works best for silkiness.
Fresh ginger: Adds warmth and zesty brightness that lifts the whole salad.
Garlic: Gives aromatic depth—don’t skip it or use fresh minced for best flavor.
Lime juice or rice vinegar: Acidity that cuts through the richness and amps up freshness.
Soy sauce or coconut aminos: For salty umami notes; coconut aminos if you want a soy-free option.
Yellow curry powder: The signature spice that sets this salad apart with complex, mellow heat.
Cayenne pepper: Adds a subtle spicy warmth—adjust to your heat tolerance.
Ground turmeric: Gives earthiness and a pretty golden color to the dressing.
Warm water: Used to thin the dressing just enough for easy tossing.
Salt and black pepper: Essential seasonings to bring all the flavors into harmony.
Roasted cashews or peanuts: Crunchy garnish that brings in an extra layer of nuttiness and texture.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about this salad is how easy it is to make it your own. Over time, I’ve tweaked the flavors and ingredients to fit my mood or what’s in my fridge, and honestly, you can’t go wrong here. The dressing especially is a great canvas for customization!

Variation: Sometimes I swap out the jalapeño for a milder bell pepper for a kid-friendly version—still delicious, just less heat.
Dietary modifications: Coconut aminos instead of soy sauce keeps things gluten-free and soy-free without losing that umami punch.
Seasonal changes: In winter, I’ll use kale instead of cabbage and roast the chickpeas for a warm twist.
Extra protein: Toss in grilled tofu or tempeh cubes to turn this salad into a hearty main dish.

Step-by-Step: How I Make Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe

Step 1: Prep All Your Fresh Ingredients

Start by washing and dicing your red bell pepper, shredding the carrots (if not pre-shredded), and chopping the red cabbage into bite-sized pieces. Finely chop the cilantro and green onions, and dice the jalapeño—but be sure to remove seeds if you want less heat. I like how chopping everything into similar bite sizes makes each forkful balanced and pleasant to chew.

Step 2: Mix the Salad Base in a Large Bowl

Combine all the prepped veggies plus the rinsed and drained chickpeas in a large bowl. Chickpeas can sometimes feel a little dry, so don’t skip rinsing them—this also cuts down that “canned” flavor. Mixing the salad base first ensures a good feel for how much dressing you’ll need.

Step 3: Whisk Together the Curry Peanut Dressing

In a small bowl, combine peanut butter, freshly grated ginger, minced garlic, lime juice (or rice vinegar), soy sauce (or coconut aminos), yellow curry powder, cayenne pepper, and turmeric. Stir it all together, then add warm water little by little to reach a pourable consistency. Taste as you go and adjust seasoning with salt and pepper. Pro tip: Fresh ginger really makes a huge flavor difference here, so don’t substitute with powdered!

Step 4: Toss & Garnish

Pour the dressing over your salad base and give everything a thorough toss so every crunchy bit is coated in that luscious curry peanut goodness. Finish by sprinkling with extra cilantro, sliced green onion, and your choice of roasted nuts for that irresistible crunch. Serve immediately or chill for a bit to let the flavors mingle.

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Pro Tips for Making Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe

Freshness is key: Chop your veggies right before serving for the crispiest texture and brightest flavor.
Adjust spice gradually: Start with less cayenne and jalapeño; you can always add more after tasting the salad.
Warm water for dressing: Use warm (not hot) water to help the peanut butter blend smoothly without clumping.
Balance acidity and salt: Tweak lime juice and soy sauce amounts carefully to keep the dressing bright, not overpowering.

How to Serve Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe

Garnishes

I always top this salad with extra cilantro and sliced green onions for that fresh green flash. Roasted cashews or peanuts add an addictive crunch and a deeper nutty flavor that you’ll find yourself craving. Sometimes I even throw on some toasted sesame seeds for a subtle toasty finish. These garnishes take the salad from great to unforgettable.

Side Dishes

This salad is such a star, but if I want to round out the meal, I love pairing it with some warm jasmine or brown rice, grilled tofu skewers, or even crispy naan for scooping. It’s light and fresh enough to balance richer sides but filling enough to stand on its own.

Creative Ways to Present

For dinner parties, I’ve served this salad in individual glass jars layered with the dressing at the bottom, so guests can shake and mix themselves—super fun and visually inviting! Another favorite is stuffing the salad into lightly toasted pita pockets for an easy hand-held lunch. If you’re feeling fancy, arranging the salad over a bed of mixed greens with edible flowers really ups the wow factor.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 2-3 days. I keep the nuts and garnishes separate and add them just before serving to maintain their crunch. The salad might soften a bit but the flavors deepen wonderfully overnight.

Freezing

I don’t recommend freezing this salad because the fresh veggies and dressing don’t hold up well to thawing—cabbage and bell peppers tend to get limp, and the dressing may separate. For best results, make it fresh or store leftovers in the fridge only.

Reheating

This salad is best enjoyed cold or at room temperature, so rather than reheating, I simply let refrigerated leftovers sit out for 15 minutes before serving. If you want warmth, pair it with a hot grain or protein on the side instead and enjoy the salad fresh.

FAQs

Can I make the Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe vegan?

Absolutely! This recipe is naturally vegan-friendly since it uses plant-based ingredients like chickpeas and peanut butter. Just be sure to use coconut aminos or soy sauce that’s vegan, which is usually the case. The salad is a great vegan option for a hearty, flavor-packed meal.
How spicy is the salad, and can I adjust the heat?

The spice level is moderate thanks to the jalapeño and cayenne pepper. If you prefer less heat, simply reduce or omit the jalapeño seeds and use less cayenne. You can also balance the heat by adding more lime juice or a touch more peanut butter to mellow it out.
Can I prepare the dressing in advance?

Yes, you can make the curry peanut dressing ahead of time and store it in the fridge for up to 3 days. Just give it a good stir before using, as it may thicken or separate slightly when chilled.
What can I use if I don’t have peanut butter?

Almond butter or sunflower seed butter makes a good substitute and will give a slightly different but still delicious flavor. Just pick a creamy, unsweetened variety for best results.
Is this salad suitable for meal prep?

Definitely! It’s one of my favorite make-ahead salads. Just keep the nuts separate until serving to maintain their crunch. The salad stays fresh and flavorful for a couple of days when refrigerated.

Final Thoughts

I keep coming back to this Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe because it feels like a little celebration in every bite. It’s fresh, satisfying, and just packed with personality. Whether you’re cooking for yourself, hosting friends, or need a quick healthy lunch, this salad won’t disappoint. I truly think once you make it, you’ll have a new favorite that’s easy, flavorful, and totally your own. So grab those ingredients, chop away, and enjoy how simple good food can be!