Chickpea Salad with Peanut Ginger Dressing

  • Author: Just Easy Recipes
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x


Tasty and easy-to-assemble salad with a rainbow of vegetables and zesty dressing – it’s perfect for lunch, dinner or in-between snacking. It is suitable for vegans and is also packed with fibre and plant protein.


For the Salad

  • 1 red bell pepper
  • 1 cup shredded carrots
  • 2 cups shredded cabbage (purple or green or both)
  • 1 can chickpeas, drained (15 oz or 400g)
  • 1/2 cup coriander, chopped
  • 1/3 cup spring onions, chopped
  • 1/4 cup raisins (optional but highly recommended)

For the Dressing

  • 1/4 cup peanut butter
  • 1 tablespoon freshly grated ginger
  • 1 clove, garlic, minced
  • 1 tablespoon lime juice
  • 2 tablespoons soy sauce
  • 2 teaspoons curry powder (yellow)
  • 1/4 teaspoon ground turmeric
  • 4 tablespoons warm water (to thin the dressing)


  • Extra coriander or garden greens, chopped
  • Extra Spring onions, chopped
  • Roasted Cashew nuts or Peanuts (highly recommend Cashews)


  1. In a large bowl, add all the prepared salad ingredients together – red pepper, carrots, cabbage, chickpeas, coriander and spring onions.
  2. In a medium sized bowl or jug, mix all the dressing ingredients together (peanut butter, ginger, garlic, lime juice, soy sauce, curry powder, turmeric and warm water) and mix well using a whisk or spoon until everything has combined.
  3. Pour the dressing over the salad and mix to combine. Garnish using extra coriander, spring onions and roasted cashews or peanuts.

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