Description
This Easy Chickpea Thai Quinoa Salad is a vibrant, protein-packed vegan dish featuring crunchy veggies, fluffy quinoa, and chickpeas tossed in a zesty Thai-inspired peanut dressing. Perfect for meal prep or a light lunch.
Ingredients
Units
Scale
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup shredded red cabbage
- 1 red bell pepper, diced
- 1 carrot, shredded
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup chopped roasted peanuts (optional)
- For the Peanut Dressing:
- 1/4 cup creamy peanut butter
- 2 tbsp soy sauce or tamari
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1–2 tbsp warm water (to thin if needed)
- 1 clove garlic, minced
- 1/2 tsp grated fresh ginger
- Juice of 1 lime
Instructions
- In a medium saucepan, bring quinoa and water or broth to a boil. Reduce heat, cover, and simmer for 15 minutes, or until quinoa is fluffy and water is absorbed. Let cool.
- In a large bowl, combine cooked quinoa, chickpeas, cabbage, bell pepper, carrot, green onions, and cilantro.
- In a small bowl, whisk together all dressing ingredients until smooth. Add warm water to thin as needed.
- Pour the dressing over the quinoa mixture and toss until well combined.
- Top with chopped peanuts if using and serve immediately or chill before serving.
Notes
- Make ahead and store in the fridge for up to 4 days.
- Add sliced avocado or edamame for extra richness and protein.
- Adjust spice level by adding sriracha or chili flakes to the dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 7g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 0mg