Why You’ll Love This Recipe

This Easy Chickpea Thai Quinoa Salad is a vibrant, refreshing, and nutrient-packed dish that brings together hearty quinoa, protein-rich chickpeas, and a medley of crunchy vegetables, all tossed in a flavorful Thai-inspired peanut dressing. It’s perfect for meal prep, lunch on the go, or as a light dinner option. Whether you’re vegan, vegetarian, or just trying to add more plant-based meals into your diet, this salad is a delicious and satisfying choice.

ingredients

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

Cooked quinoa
Canned chickpeas, drained and rinsed
Red bell pepper, diced
Carrot, shredded
Purple cabbage, thinly sliced
Green onions, chopped
Cilantro, chopped
Crushed peanuts (optional, for garnish)

For the Thai peanut dressing:

Peanut butter
Soy sauce
Maple syrup or honey
Rice vinegar
Lime juice
Sesame oil
Fresh ginger, grated
Garlic, minced
Water to thin as needed

directions

Cook quinoa according to package instructions and let it cool.
In a large bowl, combine cooked quinoa, chickpeas, bell pepper, carrot, cabbage, green onions, and cilantro.
In a separate bowl, whisk together all the dressing ingredients until smooth. Add water gradually to reach desired consistency.
Pour the dressing over the salad and toss until well coated.
Garnish with crushed peanuts if using.
Serve immediately or chill in the fridge for 30 minutes for enhanced flavor.

Servings and timing

This recipe makes approximately 4 servings.

Prep time: 15 minutes
Cook time: 15 minutes (for quinoa)
Total time: 30 minutes

Variations

Swap chickpeas with edamame or grilled tofu for a protein variation.
Add chopped mango or pineapple for a sweet tropical twist.
Use almond or cashew butter instead of peanut butter if preferred.
Spice it up with a bit of sriracha or crushed red pepper flakes.
Use spiralized zucchini or rice noodles instead of quinoa for a low-carb option.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. This salad is best served cold or at room temperature, so reheating is not necessary.

FAQs

How long can I store this salad in the fridge?

You can store it for up to 4 days in an airtight container in the refrigerator.

Can I freeze this salad?

Freezing is not recommended as the texture of the vegetables and quinoa can become mushy.

Is this salad gluten-free?

Yes, if you use gluten-free soy sauce or tamari in the dressing.

Can I make this salad ahead of time?

Absolutely, it’s perfect for meal prep. Just keep the dressing separate until you’re ready to serve.

What type of quinoa should I use?

Any variety works well, but white quinoa has the most neutral flavor and fluffiest texture.

Is this recipe vegan?

Yes, just make sure to use maple syrup instead of honey in the dressing.

Can I add more protein?

Sure, grilled tofu, tempeh, or even shredded chicken can be added for extra protein.

What if I don’t like cilantro?

You can substitute with fresh parsley or simply omit it.

How can I make the dressing spicier?

Add a small amount of sriracha or crushed red pepper flakes to the dressing.

What can I serve with this salad?

It pairs well with grilled meats, roasted vegetables, or as part of a larger picnic or potluck spread.

Conclusion

The Easy Chickpea Thai Quinoa Salad is a simple, nutritious, and flavorful dish that fits a variety of dietary preferences and lifestyles. It’s quick to prepare, packed with wholesome ingredients, and incredibly versatile. Perfect for a weeknight dinner or meal prep, this salad is sure to become a staple in your kitchen