Description
A refreshing and flavorful Easy Chickpea Thai Quinoa Salad made with protein-rich quinoa and chickpeas, crunchy vegetables, and a zesty peanut dressing. Perfect for a healthy lunch or light dinner.
Ingredients
Units
Scale
- 1 cup quinoa, rinsed
- 2 cups water
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup shredded red cabbage
- 1 red bell pepper, diced
- 1 cup shredded carrots
- 1/4 cup chopped fresh cilantro
- 1/4 cup green onions, chopped
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1–2 tablespoons water (to thin dressing as needed)
Instructions
- In a medium saucepan, bring 2 cups of water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let cool.
- In a large bowl, combine cooked quinoa, chickpeas, red cabbage, bell pepper, carrots, cilantro, and green onions.
- In a small bowl, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, lime juice, sesame oil, and garlic. Add water to thin if needed.
- Pour the dressing over the quinoa salad and toss to coat evenly.
- Chill in the refrigerator for 20–30 minutes before serving for best flavor.
Notes
- Make ahead and store in an airtight container for up to 3 days.
- Add chopped peanuts or cashews for extra crunch.
- Great as a main dish or side salad.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg