Description
Easy Chickpea Thai Quinoa Salad is a refreshing, protein-packed dish combining fluffy quinoa, chickpeas, crunchy vegetables, and a flavorful Thai-inspired peanut dressing. It’s perfect for meal prep, lunch, or a light dinner.
Ingredients
Units
Scale
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 red bell pepper, diced
- 1 cup shredded carrots
- 1/2 cup chopped cucumber
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/4 cup chopped roasted peanuts (optional)
- Salt and pepper to taste
- For the dressing:
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup or honey
- 1 tablespoon rice vinegar or lime juice
- 1 teaspoon sesame oil
- 1–2 tablespoons warm water (to thin)
Instructions
- In a medium saucepan, bring quinoa and water or broth to a boil. Reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and fluff with a fork. Let cool.
- In a small bowl, whisk together all dressing ingredients until smooth. Add warm water as needed to reach desired consistency.
- In a large mixing bowl, combine cooled quinoa, chickpeas, bell pepper, carrots, cucumber, cilantro, and green onions.
- Pour the dressing over the salad and toss until everything is well coated.
- Top with chopped peanuts if using, and season with salt and pepper to taste.
- Serve immediately or chill in the fridge for 30 minutes for best flavor.
Notes
- Make it spicier by adding sriracha or chili flakes to the dressing.
- Great for meal prep – lasts up to 4 days in the fridge.
- Use tamari to keep it gluten-free.
- Add edamame or tofu for an extra protein boost.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 0mg