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· 4.6 from 31 reviews

If you’re on the hunt for a vibrant, flavor-packed salad that’s as nourishing as it is delicious, you’re going to love this Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe. It’s one of those dishes that feels fresh and satisfying all at once — bursting with Thai-inspired flavors and a creamy, tangy curry peanut dressing that pulls everything together beautifully. Stick around because I’m sharing all the little tips and tricks I’ve learned so you nail it every time.

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Why This Recipe Works

Balanced Flavors: The interplay of spicy, sweet, tangy, and nutty makes every bite so exciting and satisfying.
Texture Variety: Crisp veggies, creamy chickpeas, and crunchy nuts create a delicious contrast throughout.
Easy, No-Cook Prep: Perfect for quick weeknight meals or prepping ahead for lunches.
Versatility: You can easily swap ingredients and adjust heat or dressing thickness to fit your taste.

Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing, Thai chickpea salad, Thai-inspired vegan salad, healthy chickpea salad, flavorful peanut dressing - 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

This salad brings together fresh, vibrant veggies with hearty chickpeas and a silky curry peanut dressing that tastes like a warm hug. The ingredients complement each other perfectly to keep you energized and satisfied. Plus, I always recommend keeping some key items stocked so you can whip this up any time.

Red bell pepper: Adds a crisp sweetness that lightens the dish and gives it a beautiful pop of color.
Shredded carrots: They bring natural sweetness and a delightful crunch.
Red cabbage: Provides earthiness and vibrant hue, plus great texture when chopped finely.
Chickpeas: The protein powerhouse that makes the salad hearty enough to be a meal.
Cilantro: Fresh, bright herbs are essential for that classic Thai-inspired freshness.
Green onion: Offers a subtle sharpness and additional crunch.
Jalapeño: Delivers just the right amount of heat; adjust to your spice tolerance.
Peanut butter: The star of the dressing, providing richness and creamy texture.
Fresh ginger & garlic: Essential aromatics that give the dressing its signature zing.
Lime juice or rice vinegar: Adds necessary acidity to balance the richness.
Soy sauce or coconut aminos: Brings saltiness and umami depth.
Curry powder, turmeric & cayenne: Layered spices creating warmth and subtle heat.
Roasted cashews or peanuts: For garnish—offers crunch and a toasty finish.

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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.

Make It Your Way

One of my favorite things about this Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe is how easy it is to tweak. I love adjusting the spice level depending on my mood or adding seasonal veggies for variety. Don’t be afraid to make it your own!

Variation: Adding chopped mango or grilled pineapple gives a lovely sweetness contrast — I tried it last summer and it felt like a tropical vacation in a bowl.
Protein Swap: I sometimes swap chickpeas for marinated tofu cubes or shredded rotisserie chicken for a different texture and protein source.
Make it vegan/gluten-free: Using coconut aminos instead of soy sauce keeps it gluten-free, and omitting honey or animal products keeps it vegan-friendly.
Adjust Heat: Leaving the jalapeño seeds in or mixing in a splash of sriracha amps up the spice level nicely.

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

Step 1: Chop and Prep Like a Pro

I start by chopping the red bell pepper, shredding carrots if you don’t have pre-shredded ones, and finely slicing the red cabbage. Make sure to rinse and drain the chickpeas well — this keeps the salad from tasting too canned or soggy. Finely chop the cilantro and green onion, then dice the jalapeño (seeded if you want less heat). Having everything ready and prepped makes assembling a breeze.

Step 2: Mix Up the Magic – Curry Peanut Dressing

Next, whisk together the peanut butter, grated ginger, minced garlic, lime juice (or rice vinegar), soy sauce (or coconut aminos), and all those wonderful spices — yellow curry powder, cayenne, and turmeric. Add warm water little by little until the dressing becomes smooth and pourable, perfect for coating your salad. Taste as you go — sometimes I add a tad more lime juice for brightness or a pinch of salt to make the flavors pop.

Step 3: Toss and Garnish for the Win

Pour the dressing over your chopped veggies and chickpeas, then toss gently but thoroughly. Make sure every bite is coated but not drowning. Top it all off with extra cilantro, sliced green onion, and a generous handful of roasted cashews or peanuts for that addictive crunch and nutty finish. Now, it’s ready to serve or pack for lunch!

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Tips from My Kitchen

Chop Consistently: Cutting the veggies to similar sizes helps the salad mix better and every forkful tastes balanced.
Warm Water for Dressing: Using warm water when thinning your dressing helps peanut butter blend smoother—trust me, a game changer.
Let it Sit: If you can wait 15 minutes before serving, flavors meld beautifully and the salad tastes even better.
Watch Your Spice: Always taste and adjust heat cautiously—once the jalapeño goes in, it can sneak up on you.

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

Garnishes

I never skip the extra cilantro, green onion slices, and those crunchy roasted peanuts or cashews on top. They add so much freshness and a satisfying texture contrast that keeps every bite interesting. If you’re feeling fancy, a sprinkle of toasted sesame seeds or a few lime wedges on the side elevate it even more.

Side Dishes

Pair this salad with simple jasmine rice or quinoa to round out the meal. I also love serving it alongside grilled shrimp or chicken skewers for a balanced dinner, or with crispy spring rolls for a true Thai-style feast.

Creative Ways to Present

For company, try serving this salad in individual mason jars layered with the dressing at the bottom and toppings on top — guests love the colorful presentation and it’s all ready to shake and eat. You can also spoon it over crunchy lettuce cups for a fun, hand-held option.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge. I usually keep the nuts separate and add them fresh at serving time to maintain their crunch. The salad stays vibrant for about 2 days, but the flavors can deepen nicely overnight.

Freezing

Because of the fresh veggies and dressing, I don’t recommend freezing this salad—it doesn’t reheat well and textures suffer. But the dressing itself freezes well if you want to prepare it ahead and defrost as needed.

Reheating

This salad is best enjoyed cold or at room temperature. If you want to warm it up, I’d suggest separating the chickpeas and quickly warming them before tossing with fresh veggies and dressing—otherwise the crispness and freshness might fade.

FAQs

Can I use almond butter instead of peanut butter in this recipe?

Absolutely! Almond butter makes a great substitute and will give the dressing a slightly different, but still delicious, nutty flavor. Just make sure it’s smooth to keep the texture creamy and easy to mix with the other ingredients.
How spicy is the Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe?

The spice level is moderate and mostly comes from the jalapeño and cayenne in the dressing. You can easily dial it down by removing the jalapeño seeds or skipping the cayenne altogether. Adding more lime juice or a touch of honey can help balance any heat as well.
Can I prepare this salad in advance?

Yes! The flavors actually improve if it sits in the fridge for 15–30 minutes or even overnight, but add the nuts just before serving so they stay crunchy. Keep the dressing separate if you want to store it longer than a day.
What can I serve with this for a complete meal?

This salad goes perfectly with a side of steamed jasmine rice, grilled tofu, or even crispy spring rolls for some added texture and protein. It really shines as part of a fresh, colorful meal.

Final Thoughts

This Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing Recipe has become one of my go-to dishes when I want something fresh, flavorful, and satisfying without spending hours in the kitchen. It’s colorful, packed with nutrients, and that curry peanut dressing is seriously addictive—I always end up making extra just to snack on with carrots! Give it a try, tweak it your way, and I’m pretty sure it’ll become a staple in your recipe box too.