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Thai Chickpea Salad with Curry Peanut Dressing

A vibrant salad featuring chickpeas, fresh vegetables, and a creamy curry peanut dressing, perfect for quick meals and family gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Thai, Vegetarian
Calories: 320
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 can chickpeas, drained and rinsed
  • 1 red bell pepper, chopped
  • 1 cucumber, diced
  • 1 carrot, grated
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup peanuts, crushed For topping
  • 1/4 red onion, thinly sliced
Dressing Ingredients
  • 2 tablespoons lime juice
  • 1 tablespoon soy sauce
  • 1 tablespoon peanut butter
  • 1 teaspoon curry powder
  • Salt and pepper to taste

Method
 

Preparation
  1. Start by draining and rinsing the chickpeas until they’re clean.
  2. Chop your red bell pepper, dice the cucumber, grate the carrot, and thinly slice the red onion.
Making the Dressing
  1. In a small bowl, combine the peanut butter, lime juice, soy sauce, curry powder, salt, and pepper. Whisk it all together until smooth and creamy.
Combining Ingredients
  1. In a large bowl, add the rinsed chickpeas, chopped bell pepper, diced cucumber, grated carrot, sliced red onion, and chopped cilantro.
Tossing the Salad
  1. Pour the dressing over the salad mixture and gently toss everything until the ingredients are well coated.
Adding Toppings
  1. Just before serving, sprinkle the crushed peanuts on top for that delightful crunch.
Serving
  1. Enjoy your Thai Chickpea Salad with Curry Peanut Dressing cold or at room temperature.

Notes

For variations, swap out veggies based on availability. Store in the refrigerator for up to three days, keeping the dressing separate until ready to serve.