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Chopped Thai Chickpea Salad with Curry Peanut Dressing

A vibrant salad bursting with flavors of Thai cuisine, combining crunchy mixed greens, creamy peanut butter, and a medley of fresh veggies.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Dish, Salad
Cuisine: Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 can chickpeas, rinsed and drained
  • 2 cups chopped mixed greens
  • 1 cup shredded carrots
  • 1 piece red bell pepper, diced
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped green onions
  • 1/4 cup peanuts, crushed
Dressing Ingredients
  • 1/4 cup peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon curry powder
  • as needed water for consistency

Method
 

Preparation
  1. Start by rinsing and draining the can of chickpeas. Next, chop your mixed greens, shred the carrots, and dice the red bell pepper. Fresh ingredients are vital for this salad!
Making the Dressing
  1. In a bowl, mix the peanut butter, soy sauce, lime juice, curry powder, and a splash of water. Whisk everything together until it forms a creamy, smooth consistency. Adjust the water slowly until you reach your desired thickness.
Combining the Salad
  1. In a large mixing bowl, combine the chickpeas, chopped greens, shredded carrots, diced bell pepper, cilantro, green onions, and crushed peanuts.
Dressing the Salad
  1. Pour the curry peanut dressing over your salad mixture. Toss everything gently to coat all the ingredients in that delicious dressing.
Final Touches
  1. Taste the salad and adjust the seasoning as desired. Add more curry powder for spice or a splash more lime juice for tanginess.
Serve
  1. Serve the salad immediately or let it chill in the refrigerator for an even better flavor meld.

Notes

To keep greens fresh, avoid dressing the salad until ready to eat. For peanut allergies, substitute almond butter. Store leftovers in an airtight container for up to 3 days.