Description

This Easy Chickpea Thai Quinoa Salad is a fresh, vibrant, and protein-packed dish that comes together in just minutes. It’s loaded with crunchy veggies, hearty chickpeas, fluffy quinoa, and tossed in a creamy, zesty Thai peanut dressing. Great for meal prep, lunches, or a light dinner!

Ingredients

For the Salad:

1 cup quinoa, uncooked
1 (15 oz) can chickpeas, drained and rinsed
1 red bell pepper, diced
1 cup shredded carrots
1 cup shredded purple cabbage
1/2 cup chopped cucumber
1/4 cup chopped green onions
1/4 cup chopped cilantro
1/4 cup chopped peanuts (optional, for topping)

For the Thai Peanut Dressing:

1/4 cup creamy peanut butter
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon maple syrup or honey
1 tablespoon rice vinegar
1 tablespoon lime juice
1 teaspoon sesame oil
1-2 tablespoons water (to thin if needed)
1/2 teaspoon grated ginger (optional)

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Instructions

Cook the quinoa according to package instructions. Let it cool completely.
In a large bowl, combine the cooked quinoa, chickpeas, bell pepper, carrots, cabbage, cucumber, green onions, and cilantro.
In a small bowl or jar, whisk together all the dressing ingredients until smooth. Add water a little at a time to reach your desired consistency.
Pour the dressing over the salad and toss until everything is well coated.
Top with chopped peanuts, if using.
Chill for at least 30 minutes before serving for best flavor.

Notes

This salad stores well in the fridge for up to 4 days—perfect for meal prep!
You can swap out veggies based on what you have on hand.
Add grilled chicken or tofu for extra protein if desired.

Nutrition

Serving Size: 1 bowl (about 1 1/2 cups)
Calories: 390
Sugar: 6g
Sodium: 540mg
Fat: 17g
Saturated Fat: 2.5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 8g
Protein: 13g
Cholesterol: 0mg