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Asian Chickpea Salad – Simple, Healthy, & Delicious

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This Chopped Thai Chickpea Salad is crunchy, vibrant, and tossed in a bold curry peanut dressing. It’s vegan, gluten-free, and perfect for lunch or meal prep.

Ingredients

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For the Salad:

  • 1½ cups cooked chickpeas (or 1 can, rinsed)

  • ½ red bell pepper, diced

  • ½ cucumber, diced

  • 1 medium carrot, shredded or chopped

  • 1 cup shredded red cabbage

  • 2 green onions, thinly sliced

  • ¼ cup chopped cilantro

  • Optional: 1 tablespoon chopped fresh mint

  • Optional: 2 tablespoons chopped peanuts

For the Dressing:

  • ¼ cup natural peanut butter

  • 2 tbsp lime juice

  • 1 tbsp rice vinegar

  • 1 tbsp maple syrup or honey

  • 1 tbsp tamari or soy sauce

  • 1 tsp curry powder

  • ½ tsp grated ginger

  • 1 garlic clove, minced

  • 2–3 tbsp warm water, to thin

Instructions

  • In a small bowl, whisk together all dressing ingredients until smooth.

  • In a large bowl, combine chickpeas and chopped vegetables.

  • Pour dressing over salad and toss to coat evenly.

  • Let rest 10–15 minutes. Garnish with peanuts and extra herbs. Serve chilled or at room temperature.

Notes

  • Store up to 4 days in the fridge.

  • Add tofu, edamame, or quinoa to boost protein.

  • Use tahini or almond butter for a twist.

Find it online: https://dryrecipes.com/asian-chickpea-salad-simple-healthy-delicious/