Description
This Easy Chickpea Thai Quinoa Salad is fresh, colorful, and loaded with plant-based protein. It features fluffy quinoa, hearty chickpeas, crunchy veggies, and a creamy peanut dressing that ties it all together. It’s perfect for meal prep, potlucks, or a light yet satisfying lunch.
Ingredients
For the Salad:
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1 cup uncooked quinoa (or 3 cups cooked)
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1 (15 oz) can chickpeas, drained and rinsed
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1 cup red bell pepper, diced
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1 cup shredded carrots
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1/2 cup purple cabbage, shredded
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1/3 cup chopped green onions
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1/4 cup chopped cilantro
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1/4 cup chopped roasted peanuts (optional for crunch)
For the Thai Peanut Dressing:
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1/4 cup natural peanut butter
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2 tbsp soy sauce or tamari
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1 tbsp maple syrup or honey (if not strictly vegan)
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1 tbsp rice vinegar
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1 tsp toasted sesame oil
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Juice of 1 lime
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1-2 tbsp warm water (to thin, as needed)
Instructions
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Cook the Quinoa:
Rinse quinoa under cold water. Cook according to package instructions (usually 2 cups water per 1 cup quinoa). Fluff with a fork and let it cool. -
Make the Dressing:
In a small bowl or jar, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, and lime juice. Add warm water as needed to reach a pourable consistency. -
Assemble the Salad:
In a large bowl, combine the cooled quinoa, chickpeas, bell pepper, carrots, cabbage, green onions, and cilantro. -
Toss and Serve:
Pour the dressing over the salad and toss until well coated. Top with chopped peanuts if using. Serve immediately or chill for 30 minutes for extra flavor.
Notes
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This salad stores well in the fridge for up to 4 days.
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Add diced mango or edamame for a fruity or protein-packed twist.
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For a spicy kick, add a bit of sriracha or crushed red pepper to the dressing.