Bright, crunchy, nourishing, and completely vegan, this Thai-inspired chopped chickpea salad is packed with colorful veggies and tossed in a bold, creamy curry peanut dressing. It comes together in just 20 minutes with zero cooking required — making it perfect for quick lunches, meal prep, or light dinners.
If you love big, flavorful salads that are anything but boring, this one is about to become a favorite.
⏱ Time
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Serves: 4
🛒 Ingredients
For the Salad:
- 1 red bell pepper, diced
- 1 cup shredded carrots
- 1/2 small head red cabbage, finely chopped (about 2–3 cups)
- 1 (15 oz) can chickpeas, rinsed and drained
- 1/2 cup fresh cilantro, finely chopped
- 1/4 cup green onion, finely sliced
- 1 jalapeño, seeded and diced
For the Curry Peanut 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 cayenne pepper
- 1/4 teaspoon ground turmeric
- 3–4 tablespoons warm water (to thin)
- Salt and freshly ground black pepper, to taste
For Garnish:
- Extra chopped cilantro
- Sliced green onion
- 1/4 cup roasted cashews or peanuts
👩🍳 Instructions
1. Build the Salad
In a large bowl, combine the diced red bell pepper, shredded carrots, chopped red cabbage, chickpeas, cilantro, green onion, and jalapeño.
2. Make the Dressing
In a small bowl, whisk together peanut butter, grated ginger, garlic, lime juice (or vinegar), soy sauce, curry powder, cayenne, and turmeric.
Slowly add warm water, 1 tablespoon at a time, until the dressing reaches a smooth, pourable consistency. Season with salt and pepper to taste.
3. Toss & Finish
Pour the dressing over the salad and toss well to coat everything evenly.
Top with extra cilantro, green onions, and roasted cashews or peanuts.
Serve immediately or chill before serving.
✨ Why You’ll Love This Salad
- ✔️ Packed with plant-based protein and fiber
- ✔️ Loaded with vibrant, crunchy vegetables
- ✔️ Ready in 20 minutes
- ✔️ Perfect for meal prep
- ✔️ Naturally vegan and dairy-free
🔄 Easy Ways to Customize
- Swap the veggies: Add finely chopped broccoli, shaved Brussels sprouts, or massaged kale.
- Add noodles: Toss in cooked rice noodles or ramen for extra texture.
- Turn it into a wrap: Spoon it into a large tortilla for a fresh, satisfying wrap.
- Try a new dressing: A sesame-ginger dressing works beautifully here, too.
💪 Add More Protein
Want a heartier meal? Try adding:
- 1 cup cooked quinoa
- Grilled or sautéed tofu
- Cooked shrimp or chicken
- An extra can of chickpeas
🥡 Perfect for Meal Prep
This salad holds up beautifully in the fridge, making it ideal for lunches throughout the week.
- Chop veggies 1–2 days ahead
- Store dressing separately until ready to toss
- Keeps well in mason jars for grab-and-go meals
❄️ Storage
Store leftovers in an airtight container in the refrigerator for up to 4–5 days. The vegetables stay crisp and continue to absorb the flavorful dressing over time.
🥗 Nutrition (Per Serving)
- Calories: 265
- Carbohydrates: 37.8g
- Protein: 10.1g
- Fat: 9.5g
- Fiber: 8.3g
- Sugar: 4.1g
Fresh, colorful, and bursting with bold flavor, this chopped Thai-inspired chickpea salad is the kind of recipe that makes eating your veggies exciting. Enjoy every crunchy, creamy bite!