Why You’ll Love This Recipe

Easy Chickpea Thai Quinoa Salad is a vibrant, nutrient-packed dish bursting with color, texture, and bold Thai-inspired flavors. It’s a refreshing, protein-rich salad made with wholesome ingredients like quinoa, chickpeas, fresh veggies, and a zesty peanut dressing. Perfect for meal prep, lunches, or light dinners, this salad is as satisfying as it is easy to prepare.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

quinoachickpeascarrotsred bell peppercucumbersred cabbagegreen onionscilantrolime juicepeanut buttersoy saucesesame oilmaple syrupfresh gingergarliccrushed peanuts (optional for garnish)

directions

Rinse the quinoa thoroughly under cold water, then cook according to package instructions. Let it cool completely.

Drain and rinse the chickpeas.

In a large bowl, combine the cooked quinoa, chickpeas, shredded carrots, chopped red bell pepper, diced cucumber, shredded red cabbage, green onions, and chopped cilantro.

In a separate small bowl, whisk together lime juice, peanut butter, soy sauce, sesame oil, maple syrup, grated fresh ginger, and minced garlic to make the dressing.

Pour the dressing over the salad and toss until everything is evenly coated.

Chill in the refrigerator for 15-20 minutes before serving to allow flavors to meld.

Top with crushed peanuts if desired.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 20 minutesCooking time (quinoa): 15 minutesChilling time: 15-20 minutesTotal time: 50-55 minutes

Variations

Add diced mango or pineapple for a fruity twist.

Use edamame or tofu instead of chickpeas for variety.

Add a dash of sriracha or chili flakes to the dressing for extra heat.

Swap peanut butter for almond butter if preferred.

Serve in lettuce cups for a low-carb option.

storage/reheating

Store the salad in an airtight container in the refrigerator for up to 4 days.Do not freeze, as the fresh veggies will lose texture.Stir well before serving to redistribute the dressing.No reheating is needed—serve chilled or at room temperature.

FAQs

Can I use canned chickpeas?

Yes, just be sure to rinse and drain them well.

Is this salad gluten-free?

Yes, as long as you use a gluten-free soy sauce or tamari.

Can I make this ahead of time?

Absolutely, it’s great for meal prep and tastes even better the next day.

What kind of quinoa should I use?

Any variety—white, red, or tri-color—works well in this recipe.

Can I make the dressing nut-free?

Yes, use sunflower seed butter or tahini instead of peanut butter.

Is it spicy?

Not by default, but you can add spice to the dressing if you like heat.

How do I keep the veggies crunchy?

Don’t overdress the salad early—add the dressing just before serving for maximum crunch.

Can I add protein?

Yes, grilled chicken, shrimp, or tofu make great additions.

Do I need to peel the cucumber?

No, but you can if you prefer a softer texture.

What if I don’t like cilantro?

You can omit it or substitute with fresh parsley or Thai basil.

Conclusion

Easy Chickpea Thai Quinoa Salad is a colorful, refreshing, and flavor-packed option for anyone looking to enjoy a healthy, plant-based meal. With its crunchy vegetables, creamy peanut dressing, and protein-rich ingredients, it’s the perfect make-ahead dish for busy days. Simple to customize and endlessly satisfying, it’s sure to become a go-to favorite.