Colorful Thai Chickpea Salad (Print Version)
# Ingredients:
→ For the salad
01 -
1 red bell pepper, diced
02 -
1 cup shredded carrots
03 -
1/2 small head of red cabbage, chopped (about 2-3 cups)
04 -
1 (15 ounce) can chickpeas, rinsed and drained
05 -
1/2 cup cilantro, finely chopped
06 -
1/4 cup finely chopped green onion
07 -
1 jalapeño, seeded and diced
→ For the curry peanut butter dressing
08 -
1/4 cup peanut butter
09 -
1 tablespoon freshly grated ginger
10 -
1 clove garlic, minced
11 -
1 tablespoon lime juice or rice vinegar
12 -
2 tablespoons low sodium soy sauce or coconut aminos
13 -
1-2 teaspoons yellow curry powder
14 -
¼ teaspoon red cayenne pepper
15 -
¼ teaspoon ground turmeric
16 -
3-4 tablespoons warm water, to thin dressing
17 -
Salt and freshly ground black pepper, to taste
→ To garnish
18 -
Extra cilantro
19 -
Sliced green onion
20 -
1/4 cup roasted cashews or peanuts
# Instructions:
01 -
In a large bowl, combine the diced red bell pepper, shredded carrots, chopped red cabbage, rinsed chickpeas, finely chopped cilantro, green onion, and diced jalapeño.
02 -
In a separate small bowl, whisk together the peanut butter, freshly grated ginger, minced garlic, lime juice (or rice vinegar), soy sauce (or coconut aminos), curry powder, cayenne pepper, and turmeric until smooth. Add warm water a tablespoon at a time until you reach a pourable consistency. Season with salt and pepper to taste.
03 -
Pour the curry peanut dressing over the vegetable mixture and toss well until everything is evenly coated. Garnish with roasted cashews or peanuts, extra cilantro, and sliced green onion before serving.
# Notes:
01 -
This vibrant salad is packed with nutrients and makes a perfect light lunch or side dish.
02 -
For meal prep, keep the dressing separate until ready to serve.
03 -
The salad keeps well in the refrigerator for up to 3 days.