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Spicy Thai Peanut Chickpea Salad with Crunchy Cabbage

Spicy Thai Peanut Chickpea Salad with Crunchy Cabbage

I started making this after one too many disappointing takeout Thai salads that were mostly sad iceberg lettuce with a drizzle of sauce. This version actually delivers on flavor, and it takes less time than waiting for delivery. Now it's the salad I make when I want something that feels exciting, not obligatory.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4
Course: chick peas salad recipe, chickpea salad recipes, greek chickpea salad
Cuisine: American
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

  • This recipe has two parts: the crunchy veggie-and-chickpea base and the bold curry peanut dressing that ties it all together.
  • For the Salad
  • 1 red bell pepper diced
  • 1 cup shredded carrots the bagged pre-shredded kind works great
  • 1/2 small head of red cabbage chopped (about 2–3 cups shredded)
  • 1 15 oz can chickpeas, rinsed and drained
  • 1/2 cup cilantro finely chopped
  • 1/4 cup finely chopped green onion
  • 1 jalapeño seeded and diced
  • For the Curry Peanut Butter Dressing
  • 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 the dressing
  • Salt and freshly ground black pepper to taste
  • To Garnish
  • Extra cilantro
  • Sliced green onion
  • 1/4 cup roasted cashews or peanuts
  • Red cabbage isn't just there for color either. It holds its crunch way longer than lettuce, which means this salad still tastes fresh even after a couple days in the fridge.

Equipment

  • This recipe keeps things refreshingly simple. Here's what to have on hand:
  • Large mixing bowl (for combining the salad ingredients)
  • Small mixing bowl (for whisking the dressing)
  • Whisk or fork (to combine the peanut dressing smoothly)
  • Box grater (for grating fresh ginger)
  • Sharp knife and cutting board (for chopping cabbage, bell pepper, and jalapeño)
  • Zero appliances required. No stove, no oven, no food processor just a knife, a couple of bowls, and 20 minutes of your time.

Method
 

  1. Step 1- Combine the Salad Base
  2. In a large bowl, add the red bell pepper, shredded carrots, cabbage, chickpeas, cilantro, green onion, and jalapeño. Give everything a gentle toss so the ingredients distribute evenly. This is already looking like a salad worth getting excited about.
  3. Step 2- Whisk the Dressing
  4. In a small bowl, mix together the peanut butter, ginger, garlic, lime juice or vinegar, soy sauce or coconut aminos, curry powder, cayenne pepper, and turmeric. Whisk until fully combined and smooth. The mixture will look thick at this point don't worry, that's normal.
  5. Step 3- Thin the Dressing
  6. Add warm water, one tablespoon at a time, until the dressing reaches a pourable, salad-dressing consistency. You'll likely need somewhere between 3 to 4 tablespoons total. Taste and adjust with salt and pepper as needed.
  7. Step 4- Toss and Combine
  8. Pour the dressing over the salad and mix well until every piece gets coated. Make sure the dressing reaches all the way to the bottom of the bowl nobody wants a naked chickpea hiding down there.
  9. Step 5- Garnish and Serve
  10. Top with roasted cashews or peanuts and a final sprinkle of fresh cilantro. Serve immediately for maximum crunch, or chill it if you prefer a colder salad.

Notes

Nutrition Breakdown (Per Serving)

Here's exactly what you're getting per serving, based on 4 total servings from this recipe:
  • Calories- 265 kcal
  • Carbohydrates- 37.8g
  • Protein- 10.1g
  • Fat- 9.5g
  • Saturated Fat- 1.8g
  • Fiber- 8.3g
  • Sugar- 4.1g