Description

A vibrant and nutritious Easy Chickpea Thai Quinoa Salad, packed with plant-based protein, fresh vegetables, and a zesty Thai-inspired peanut dressing. Perfect for meal prep or a light lunch.

Ingredients

Units Scale

1 cup uncooked quinoa
1 can (15 oz) chickpeas, drained and rinsed
1 red bell pepper, diced
1 cup shredded carrots
1/2 cup chopped cilantro
1/4 cup chopped green onions
1/4 cup chopped peanuts (optional for garnish)
1/4 cup creamy peanut butter
2 tablespoons soy sauce or tamari
1 tablespoon maple syrup or honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
1 clove garlic, minced
2–3 tablespoons warm water (to thin dressing as needed)

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Instructions

Cook the quinoa according to package instructions. Let it cool completely.
In a large mixing bowl, combine the cooked quinoa, chickpeas, bell pepper, carrots, cilantro, and green onions.
In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic. Add water a tablespoon at a time until desired dressing consistency is reached.
Pour the dressing over the quinoa mixture and toss to combine.
Top with chopped peanuts if using and serve immediately or refrigerate until ready to serve.

Notes

This salad keeps well in the fridge for up to 4 days, making it great for meal prep.
For extra spice, add a pinch of red pepper flakes or sriracha to the dressing.
Use gluten-free tamari to make this dish gluten-free.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 6g
Sodium: 500mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 7g
Protein: 12g
Cholesterol: 0mg