Chopped Thai Chickpea Salad with Curry Peanut Dressing
When I don’t have recipe development days, my meals are simple and quick: think eggs and avocado toast, a quick 15 minute veggie based curry, leftover soup, of of course, a salad with anything that needs to be used up in my fridge. I don’t have time to whip up something crazy and elaborate all the time. Mostly I just want it to be nutritious, flavorful and easy to make.
Abra and I usually make chopped salads once a week; they’re honestly one of our favorite things to make for lunch because they’re simple and you get a good amount of nutrition in since it’s basically just a bunch of veggies chopped up and tossed with your favorite dressing.
Chopped Thai Chickpea Salad with Curry Peanut Dressing
Nutrition Information
Serves: 4
Serving size: 1/4 of recipe
Calories: 265
Fat: 9.5g
Saturated fat: 1.8g
Carbohydrates: 37.8g
Sugar: 4.1g
Fiber: 8.3g
Protein: 10.1g
Recipe type: Lunch, Salad, Vegetarian, Vegan, Gluten Free
Prep time: 20 mins
Total time: 20 mins
Beautiful plant based Chopped Thai Chickpea Salad with a super flavorful peanut curry dressing. Healthy, easy to make and a great way to get your veggies in!
INGREDIENTS
For the salad:
1 red bell pepper, diced
1 cup shredded carrots (from the bag)
½ small head of red cabbage, chopped (about 2 cups shredded cabbage)
1 (15 ounce) can chickpeas, rinsed and drained
½ cup cilantro, finely chopped
¼ cup finely chopped green onion
1/2 jalapeño, seeded and diced
For the curry peanut butter dressing:
2 tablespoons peanut butter
1/2 tablespoon freshly grated ginger
1 clove garlic, minced
1 teaspoon apple cider vinegar or rice vinegar
1 teaspoon yellow curry powder
¼ teaspoon red cayenne pepper
¼ teaspoon ground turmeric
Salt and freshly ground black pepper, to taste
2-3 tablespoons warm water, to thin dressing
To garnish:
Extra cilantro
¼ cup roasted cashews
INSTRUCTIONS
In a large bowl, add red bell pepper, carrot, cabbage, chickpeas, cilantro, green onion and jalapeño. Pour dressing over veggies and toss until well-combined.
In a small bowl, mix together the dressing ingredients: peanut butter, ginger, garlic, apple cider vinegar, curry powder, cayenne pepper, and turmeric. Mix to combine. Add water to thin if necessary to make a dressing like consistency. Pour over salad and mix well to combine. Garnish with roasted cashews and cilantro. Serves 4.