Chopped Thai Chickpea Salad with Curry Peanut Dressing #vegetarian #salad

Chopped Thai Chickpea Salad with Curry Peanut Dressing #vegetarian #salad

When I don't have formula improvement days, my dinners are basic and fast: think eggs and avocado toast, a brisk 15 minute veggie based curry, remaining soup, of obviously, a plate of mixed greens with whatever should be spent in my ice chest. I don't have room schedule-wise to prepare something insane and expound constantly. For the most part I simply need it to be nutritious, delightful and simple to make.

I ordinarily make slashed plates of mixed greens once per week; they're really one of my preferred things to make for lunch since they're straightforward and you get a decent measure of nourishment in since it's essentially only a lot of veggies cleaved up and hurled with your preferred dressing.

This slashed Thai chickpea plate of mixed greens takes around 15 minutes to put together and includes a lip-smacking great nutty spread dressing that is imbued with curry and turmeric. It's natural, nutty and makes me wanna complete a reverse somersault directly into the bowl.

I adore tossing it in an artisan container for a lunch in a hurry, or pressing as a movement dinner when on days you have to the airplane terminal and would prefer not to eat those frightful soaked sandwiches shrouded in plastic and loaded down with some astounding lookin' shop meat (been there previously).

Also try our recipe Grilled Street Corn Salad with Avocado “Mayo”

Chopped Thai Chickpea Salad with Curry Peanut Dressing #vegetarian #salad

Beautiful plant based Chopped Thai Chickpea Salad with a super flavorful peanut curry dressing. Healthy, easy to make and a great way to get your veggies in!

For the salad:

  • 1 red bell pepper, diced
  • 1 cup shredded carrots (from the bag)
  • ½ small head of red cabbage, chopped (about 2 cups shredded cabbage)
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • ½ cup cilantro, finely chopped
  • ¼ cup finely chopped green onion
  • 1/2 jalapeño, seeded and diced

For the curry peanut butter dressing:

  • 2 tablespoons peanut butter
  • 1/2 tablespoon freshly grated ginger
  • 1 clove garlic, minced
  • 1 teaspoon apple cider vinegar or rice vinegar
  • 1 teaspoon yellow curry powder
  • ¼ teaspoon red cayenne pepper
  • ¼ teaspoon ground turmeric
  • Salt and freshly ground black pepper, to taste
  • 2-3 tablespoons warm water, to thin dressing

To garnish:

  • Extra cilantro
  • ¼ cup roasted cashews


  1. In a large bowl, add red bell pepper, carrot, cabbage, chickpeas, cilantro, green onion and jalapeño. Pour dressing over veggies and toss until well-combined.
  2. In a small bowl, mix together the dressing ingredients: peanut butter, ginger, garlic, apple cider vinegar, curry powder, cayenne pepper, and turmeric. Mix to combine.
  3. Add water to thin if necessary to make a dressing like consistency. Pour over salad and mix well to combine. 
  4. Garnish with roasted cashews and cilantro.Serves 4.

Read more our recipe : Mashed Potato Balls

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