When Abra and I worked together every day, we would often make a giant chopped salad for lunch. They were honestly one of our favorite things to make because they’re easy to toss together and such a nice way to put veggies in.
Plus, who doesn’t love a delicious homemade dressing?
this chopped Thai chickpea salad It takes about 15 minutes to make and includes a good curry and turmeric-infused lip-smacking peanut butter dressing. falcon? good.
Thai chickpea salad ingredients
I mean, look how gorgeous all these colors are. An array of fresh vegetables are chopped and tossed with protein-rich chickpeas and an addictive curried peanut dressing. Here’s what you need:
- production: This salad has red bell peppers, chopped carrots, red cabbage, jalapeños, scallions and fresh coriander.
- Chickpea: Get plenty of delicious protein and dietary fiber in one can Chickpea!
- For dressing: This creamy curry peanut dressing is peanut butterginger, garlic, lime juice, soy sauce, yellow curry powder, turmericand cayenne pepper for a kick of heat.
- Garnish with: I like to top my salad with extra cilantro, scallions and spring onions. cashew nuts Or peanuts.
Customize this salad
This easy Thai chickpea salad is perfect for mixing and matching with your favorite salad ingredients. Here’s what I can recommend:
- Choose your vegetables: Feel free to use what you have! Greens like shredded broccoli, Brussels sprouts, or leafy kale would be great.
- Try new dressings: Curry peanut dressing is also delicious, but this salad goes perfectly with sesame ginger dressing.
- Other ways to enjoy: Enjoy this salad as a wrap by wrapping it in a large tortilla, or add pre-cooked ramen or rice vermicelli to enjoy the texture!
Other Ways to Add Protein
Here are some options that we recommend adding if you want this salad to be more hearty.
perfect meal prep salad
A nasty soggy sandwich covered in plastic and packed with funky-looking fillings that I love to throw in a mason jar for lunch on the go or as a travel meal on the day I have to go to the airport. I don’t want to eat deli meat (I’ve been there before). Vegetables he chops a day or two in advance, makes a dressing and keeps it in the refrigerator so that it can be easily eaten with a salad.
storage tips
save leftover salad airtight container Up to 4-5 days in the refrigerator. The veggies hold up well and marinate in the dressing over time!
MORE SALAD RECIPES YOU’LL LOVE
Get all of my salad recipes here!
We hope you love this Thai chickpea salad recipe as much as we do. Leave a comment below or take a picture and tag #ambitiouskitchen and let me know when you make it. InstagramShit!
Chopped Thai Chickpea Salad with Curry Peanut Dressing
A beautiful vegan chopped Thai chickpea salad with rainbow vegetables and a very flavorful curried peanut dressing. Nutritious, easy to make, and a great way to get your veggies in!
material
- For salad:
-
1
diced red bell pepper -
1
cup
Shredded carrots (in the bag) -
1/2
A small head of chopped red cabbage (about 2-3 cups of shredded cabbage) -
1
(15 oz) can of chickpeas, rinsed and drained -
1/2
cup
coriander, finely chopped -
1/4
cup
finely chopped green onion -
1
jalapeno, deseeded and diced - For Curry Peanut Butter Dressing:
-
1/4
cup
peanut butter -
1
tablespoon
grated ginger -
1
cloves
minced garlic -
1
tablespoon
lime juice or rice vinegar -
2
tablespoon
low-sodium soy sauce or coconut aminos -
1-2
tea spoon
yellow curry powder -
¼
tea spoon
red pepper -
¼
tea spoon
turmeric powder -
3-4
tablespoon
lukewarm water, light dressing - salt and freshly ground black pepper, to taste
- Garnish with:
- extra coriander
- Chopped green onion
-
1/4
cup
roasted cashews or peanuts
procedure
-
In a large bowl, combine red bell pepper, carrot, cabbage, chickpeas, cilantro, green onion, and jalapeño. Pour the dressing over the vegetables and mix well.
-
In a small bowl, combine dressing ingredients: peanut butter, ginger, garlic, lime juice or vinegar, soy sauce or coconut aminos, curry powder, cayenne pepper, and turmeric. mix. Add water to thin it out and give it an easy-to-pour, dressing-like consistency. Taste and add salt and pepper as needed.
-
Pour over the salad and mix well to combine. Garnish with roasted cashews and coriander. 4 servings.
recipe notebook
Check out the full post for tips, tricks, and ways to customize this salad.
nutrition
Serving: 4 servings
Serving size: 1 serving
calorie: 265kcal
obesity: 9.5g
saturated fat: 1.8g
carbohydrates: 37.8g
fiber: 8.3g
sugar: 4.1g
protein: 10.1g
Recipe: Monique Volz // Ambitious Kitchen | Photographer: eat sweets
This post was first published on August 16, 2018 and republished on May 7, 2023.
