Chopped Thai-Inspired Chickpea Salad | Ambitious kitchen

When Abra and I worked together personally every day, we usually made huge chopped salads for lunch. They were honestly one of our favorite things because they’re easy to throw together and a great way to get your veggies in.

Besides, who doesn’t love a good homemade dressing?

Hacked this Thai-inspired chickpea salad It takes about 15 minutes to make and includes a delicious peanut butter dressing that’s infused with curry and turmeric. It’s earthy, nutty and makes me want to do a backflip straight into the bowl. Ready for some magical lunch? Good.

chopped Thai-inspired Chickpea salad in a bowl

Ingredients in this Thai inspired chickpea salad

I mean look how gorgeous all those colors are! We chop up tons of fresh veggies and mix them with high-protein chickpeas and an addictive curry peanut dressing. Here’s what you need:

  • To produce: This salad features red bell peppers, shredded carrots, red cabbage, jalapeño, scallions, and fresh cilantro.
  • Chickpeas: Get tons of delicious protein and fiber from a can of chickpeas!
  • For the dressing: This creamy curry peanut dressing is made with peanut butter, fresh ginger, garlic, lime juice, soy sauce, yellow curry powder, turmeric and cayenne pepper for a spiciness kick.
  • For garnish: I like to top the salad with extra chopped cilantro, scallions, and cashews or peanuts.

Thai Chickpea Salad in a Bowl

Personalize this salad

This easy Thai-inspired chickpea salad is great for mixing and matching with your favorite salad toppings. I can recommend the following:

  • Choose your vegetables: Feel free to use whatever you have on hand! Finely chopped broccoli, Brussels sprouts, or vegetables like collards would be great.
  • Try a new dressing: the curry peanut dressing is absolutely delicious, but this salad also pairs perfectly with this sesame ginger dressing.
  • Other pleasures: Try wrapping this salad in a large tortilla to enjoy as a wrap, or add cooked ramen or rice noodles for wonderful texture!

Dressing in a Thai Chickpea salad

More ways to add protein

If you’re feeling like you want this salad to be more filling and hearty, here are a few options I suggest:

Thai Chickpea Salad in a Bowl

The perfect meal prep salad

I love tossing it in a mason jar for a lunch on the go, or packing it up for a travel meal on days you have to go to the airport and don’t want to eat those nasty mushy sandwiches covered in plastic and stuffed with a bohemian look. Deli Meat (been there before). Don’t hesitate to cut your veggies and prepare the dressing 1-2 days in advance and keep it in the fridge so you can just toss the salad together!

vegan thai chickpea salad in a bowl

save tips

Store leftover lettuce in an airtight container in the refrigerator for up to 4-5 days. The vegetables keep well and will marinate in the dressing over time!

Thai-inspired chickpea Salad in three bowls

More salad recipes you’ll love

Get all my salad recipes here!

I hope you LOVE this Thai inspired chickpea salad recipe as much as we do. Let me know if you made it by commenting below or taking a picture and tagging #ambitiouskitchen on Instagram. xo!

Chopped Thai-inspired chickpea salad with curry peanut dressing

Thai chickpea salad in a bowl

Gorgeous vegan chopped Thai-inspired chickpea salad with a rainbow of veggies and a super flavorful curry peanut dressing. Nutritious, easy to make, and a great way to incorporate your veggies!


  • For the salad:
  • 1
    red peppers, diced
  • 1
    grated carrots (from the bag)
  • 1/2
    small head of red cabbage, chopped (about 2-3 cups shredded cabbage)
  • 1
    (15 ounces) can chickpeas, rinsed and drained
  • 1/2
    Coriander, finely chopped
  • 1/4
    finely chopped spring onion
  • 1
    Jalapeño, seeded and diced
  • For the curry peanut butter dressing:
  • 1/4
    peanut butter
  • 1
    freshly grated ginger
  • 1
    garlic, chopped
  • 1
    lime juice or rice vinegar
  • 2
    low-sodium soy sauce or coconut amino acids
  • 1-2
    yellow curry powder
  • ¼
    red cayenne pepper
  • ¼
    ground turmeric
  • 3-4
    warm water, thin dressing
  • Salt and freshly ground black pepper to taste
  • For garnish:
  • extra coriander
  • Sliced ​​spring onion
  • 1/4
    roasted cashews or peanuts


  1. In a large bowl, add red peppers, carrots, cabbage, chickpeas, cilantro, green onions, and jalapeño. Pour the dressing over the vegetables and toss until well combined.

  2. In a small bowl, mix together the ingredients for the dressing: peanut butter, ginger, garlic, lime juice or vinegar, soy sauce or coconut aminos, curry powder, cayenne pepper, and turmeric. Mix to combine. Add water to get a dressing-like consistency that’s easy to pour. Taste and add salt and pepper as needed.

  3. Pour over the salad and mix well. Garnish with toasted cashews and coriander. Served 4

recipe notes

Check out the full post for tips, tricks, and ways to customize this salad!


Servings: 4 servings

Serving size: 1 serving

Calories: 265 calories

Fat: 9.5g

Saturated Fatty Acids: 1.8g

Carbohydrates: 37.8g

Fiber: 8.3g

Sugar: 4.1g

Protein: 10.1g

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