Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing

A bold, colorful salad featuring hearty chickpeas, crisp veggies, fresh herbs, and a creamy curry peanut dressing—this dish delivers vibrant Thai flavors while staying refreshing and satisfying.

Why You’ll Love This Recipe

I love how this salad layers textures and flavors—from crunchy vegetables and herbs to protein-rich chickpeas, all tied together with a creamy, aromatic curry peanut dressing. It’s easy to transport, customizable, and perfect for lunch, potlucks, or a light dinner.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cans (15 ounces each) chickpeas, drained and rinsed

• 1 red bell pepper, finely chopped

• 1 large carrot, peeled and diced

• 1 cup cabbage, shredded (green or purple)

• ½ cucumber, seeded and chopped

• ½ cup fresh cilantro leaves, chopped

• ½ cup fresh mint leaves, chopped

• Optional add-ins: chopped scallions, sliced jalapeño, crushed cashews

For the dressing:

• ¼ cup creamy peanut butter

• 2 tablespoons soy sauce or tamari

• 2 tablespoons lime juice

• 1 tablespoon honey or maple syrup

• 1 teaspoon curry powder

• 1 garlic clove, minced

• 2–3 tablespoons warm water to thin

• Optional: a pinch of red pepper flakes or sriracha for heat

directions

1. I combine chickpeas, chopped bell pepper, diced carrot, cabbage, cucumber, cilantro, and mint in a large bowl.

2. In a separate bowl, I whisk together peanut butter, soy sauce, lime juice, honey, curry powder, and minced garlic.

3. I add warm water gradually, whisking until the dressing is smooth and pourable.

4. I pour the curry peanut dressing over the salad and toss thoroughly to coat.

5. I add optional extras like scallions, jalapeño, or cashews for crunch and flavor.

6. I serve immediately or let it chill for 20–30 minutes so flavors meld.

Servings and timing

• Servings: serves 6 as a side or 4 as a main

• Prep time: 15 minutes

• Chill time: optional 20 minutes

• Total time: 15–35 minutes

Variations

• I swap chickpeas for edamame or tender-crisp snow peas for variety.

• To make it grainier, I add cooled cooked quinoa or rice for more texture.

• I use crunchy almond butter or cashew butter in the dressing for a different nut flavor.

• I stir in chopped mango or pineapple for a sweet, tropical touch.

• I add shredded cooked chicken, tofu, or shrimp to boost protein.

storage/reheating

I store leftover salad in an airtight container in the fridge for up to 3 days. If it becomes dry, I stir in a splash of water or extra lime juice. I don’t reheat it—this salad is best chilled or at room temperature.

FAQs

Can I use homemade chickpeas?

Yes—I often use chickpeas cooked from dry. I just drain and rinse them before adding to the salad.

How spicy is the dressing?

It’s mild by default. I add a pinch of red pepper flakes or sriracha if I want a noticeable kick.

Can I make this ahead of time?

Absolutely—I prep the veggies and dressing ahead and toss everything 30 minutes before serving. The flavors deepen nicely when it sits.

Is the salad gluten-free?

Yes—if I use tamari or gluten-free soy sauce. All other ingredients are naturally gluten-free.

Can I freeze any leftovers?

I don’t freeze this salad. The vegetables and herbs lose crunch and texture, so I prefer making it fresh or storing it refrigerated.

Conclusion

I find this Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing to be a vibrant, flavorful, and satisfying dish that’s perfect for any occasion. It’s easy to assemble, customizable, and full of fresh goodness. I hope it adds a deliciously refreshing twist to your meals as much as it does to mine!