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Easy Chickpea Thai Quinoa Salad

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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

Scale

For the Salad:

  • 1 cup uncooked quinoa (or 3 cups cooked)

  • 1 (15 oz) can chickpeas, drained and rinsed

  • 1 cup red bell pepper, diced

  • 1 cup shredded carrots

  • 1/2 cup purple cabbage, shredded

  • 1/3 cup chopped green onions

  • 1/4 cup chopped cilantro

  • 1/4 cup chopped roasted peanuts (optional for crunch)

For the Thai Peanut Dressing:

  • 1/4 cup natural peanut butter

  • 2 tbsp soy sauce or tamari

  • 1 tbsp maple syrup or honey (if not strictly vegan)

  • 1 tbsp rice vinegar

  • 1 tsp toasted sesame oil

  • Juice of 1 lime

  • 1–2 tbsp warm water (to thin, as needed)

Instructions

  1. 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.

  2. 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.

  3. Assemble the Salad:
    In a large bowl, combine the cooled quinoa, chickpeas, bell pepper, carrots, cabbage, green onions, and cilantro.

  4. 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

  • This salad stores well in the fridge for up to 4 days.

  • Add diced mango or edamame for a fruity or protein-packed twist.

  • For a spicy kick, add a bit of sriracha or crushed red pepper to the dressing.

Find it online: https://ukfinda.com/easy-chickpea-thai-quinoa-salad/