Why You’ll Love This Recipe

Easy Chickpea Thai Quinoa Salad is a vibrant, nutrient-packed dish bursting with fresh flavors and bold Thai-inspired ingredients. With hearty chickpeas, fluffy quinoa, crunchy veggies, and a tangy peanut-lime dressing, it’s perfect for meal prep, potlucks, or a refreshing lunch. This salad is vegan, gluten-free, and comes together quickly for a wholesome meal that doesn’t skimp on taste.

ingredients

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

cooked quinoa (cooled)canned chickpeas (drained and rinsed)red bell pepper (diced)shredded carrotscucumber (diced)purple cabbage (shredded)green onions (sliced)fresh cilantro (chopped)crushed peanuts (for topping, optional)

For the Thai peanut dressing:
creamy peanut buttersoy sauce or tamari (for gluten-free)maple syruplime juicerice vinegarginger (grated)garlic (minced)water (to thin)

directions

In a large mixing bowl, combine cooked quinoa, chickpeas, bell pepper, carrots, cucumber, cabbage, green onions, and cilantro.

In a separate small bowl or jar, whisk together peanut butter, soy sauce, maple syrup, lime juice, rice vinegar, grated ginger, minced garlic, and enough water to reach desired dressing consistency.

Pour the dressing over the quinoa mixture and toss until evenly coated.

Taste and adjust seasoning if needed (add more lime juice or soy sauce to taste).

Refrigerate for at least 20 minutes before serving to allow flavors to meld.

Top with crushed peanuts before serving, if desired.

Servings and timing

This recipe yields approximately 4-6 servings.Preparation time: 15 minutesChilling time: 20 minutesTotal time: 35 minutes

Variations

Add diced mango or pineapple for a sweet contrast.

Include edamame or baked tofu for extra protein.

Swap quinoa for brown rice or couscous.

Use almond butter instead of peanut butter in the dressing.

Spice it up with a dash of sriracha or red chili flakes.

storage/reheating

Store in an airtight container in the fridge for up to 4 days.Best served cold or at room temperature—not recommended for freezing.

FAQs

Can I make this salad ahead of time?

Yes, it’s perfect for meal prep and actually tastes better after the flavors sit.

Is quinoa served cold in this salad?

Yes, make sure it’s completely cooled for best texture and flavor.

What type of peanut butter works best?

Creamy, natural peanut butter (unsweetened) works great for a smooth dressing.

Is this salad gluten-free?

Yes, just use tamari or coconut aminos instead of soy sauce.

Can I skip the peanut butter?

Try almond or cashew butter, or use a sesame-based dressing instead.

What veggies can I substitute?

Use whatever you like—zucchini, snap peas, or spinach work well.

How do I cook quinoa?

Simmer 1 part quinoa with 2 parts water for about 15 minutes, then fluff and cool.

Can I add animal protein?

Yes, grilled chicken or shrimp would pair well if you’re not strictly plant-based.

Is this salad kid-friendly?

Yes, just go easy on the ginger or spice for sensitive palates.

Can I double the recipe?

Absolutely—great for crowds, potlucks, or weekly lunches.

Conclusion

Easy Chickpea Thai Quinoa Salad is a flavor-packed, refreshing dish that’s as nourishing as it is delicious. With its colorful ingredients and creamy, zesty dressing, it brings the perfect balance of textures and tastes. Whether you’re eating clean, prepping lunches, or looking for a fresh potluck hit, this salad is a total win.