Chopped Thai Chickpea Salad with Curry Peanut Dressing

Pretty nice but had to add honey to balance the flavour of the dressing.

So awesome! Photo doesn't do it justice, great color. Unique flavor, really works. The only thing I changed from the recipe is I didn't put the jalapeno in because I didn't have any. For me, it has a great "bite" still and doesn't need more heat. I think it would work cold or hot, actually. I think it would be great over noodles or flat bread with some chicken.. I also really love that you can prep it ahead and it doesn't get soggy and gross. To go with it I made chicken breasts seasoned with seasoned salt& pepper, and after it cooked I added a glaze of coconut aminos, apple cider vinegar, garlic, and honey. The PERFECT pairing.

Will make again doubled peanut butter and used chilli flakes added half lime half vinegar

I doubled the dressing, like most suggested. However, it then seemed like there was too much dressing. The dressing was AMAZING though.

Like others said I doubled the saucenand used half lemon juice half water to thin it out. It was a little spicy for my weak taste but but good.

Doubled sauce based on recommendations ( it was slightly too much so didn’t use it all ) added some lemon juice and sweetener to the sauce for taste . Great quick meal . Also roasted the chickpeas and refrigerated them before adding to salad.

Husband and I liked this. The sauce was the most flavorful part of it so I wished that I had doubled the sauce. But we added other toppings like hoisen sauce and Greek yogurt. It would be good with chicken. I doubled the entire recipe for plenty of leftovers this week. No Cilantro. Added unsweetened coconut flakes.

Very nice and really filling!

Swap vinegar for water in dressing. It needed more acid.

Tasty crunchy salad! I added a ton of chopped cilantro and parsley, as per usual, and made more dressing as it did seem a bit dry. Served with rice noodles and vegan shredded "no duck" made a delicious filling dinner.

Spicy than expected but good. Added extra rice wine vinegar. Would be better with chicken

WOW. I had my doubts about this one, because usually making exotic food on a budget doesn't go well for me, but it was inexpensive and delicious! Substitutions - - substituted 3c of coleslaw mix for cabbage and carrots - substituted minced red onion for green

I added some Sriracha

I really enjoyed this. If you like that Thai-curry flavor it’s definitely a hit. Made wraps with the leftovers. Not kid friendly in this house.

Very good. Made my own dressing instead using the one in the recipe.

Slice cabbage really thinly over wise it overwhelms. Dressing was meh.

We really loved this one! The only thing I did different was I roasted the chickpeas for about 20 min on 425 convection with some Thai paste I saw at the store and some curry powder. Since I roasted the chickpeas the cashews felt unnecessary so I wouldn’t add them next time. This was so good! The kids liked the chickpeas, but refused to eat it mixed together.

Double the dressing, more cashews.

We are not big fans of raw stuff in this house so we decided to put everything in the pan but the red cabbage and the dressing. This salad is beyond delicious, has gone number one of my list of favourites.

Would double chick peas, add a bit of olive oil and a wedge of lemon.

The cilantro flavor is pretty strong for those who don't like cilantro. I added roasted peanuts to add texture and boost the peanut flavor.