Why You’ll Love This Recipe
Easy Chickpea Thai Quinoa Salad is a vibrant, refreshing, and protein-packed dish loaded with crunchy veggies, fluffy quinoa, and hearty chickpeas—all tossed in a zesty peanut-lime dressing. It’s perfect as a light lunch, meal prep option, or a colorful side dish for any occasion. With bold Thai-inspired flavors and wholesome ingredients, this salad is both satisfying and nutritious.
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 peppercarrot (shredded)cucumberred cabbage (shredded)green onioncilantro (chopped)roasted peanuts (chopped, for topping)
For the dressing:
creamy peanut buttersoy sauce or tamarilime juicemaple syrup or honeyginger (grated)garlic (minced)sesame oilwarm water (to thin)
directions
In a large mixing bowl, combine cooked quinoa, chickpeas, bell pepper, shredded carrot, cucumber, cabbage, green onion, and cilantro.
In a separate bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, ginger, garlic, and sesame oil. Add warm water a little at a time until the dressing reaches a smooth, pourable consistency.
Pour the dressing over the quinoa mixture and toss well to coat everything evenly.
Top with chopped peanuts and extra cilantro if desired.
Serve immediately or chill for 30 minutes to let the flavors meld.
Servings and timing
This recipe yields 4 servings.
Preparation time: 15 minutes
Total time: 15 minutes
Variations
Add edamame or tofu for extra protein.
Use spiralized zucchini instead of quinoa for a low-carb twist.
Swap lime juice for rice vinegar for a tangier profile.
Top with chili flakes or sriracha for a spicy kick.
Use almond butter instead of peanut butter for a nut-free option.
storage/reheating
Store in an airtight container in the fridge for up to 4 days.Best served chilled or at room temperature—not suitable for freezing.
FAQs
Can I make it ahead?
Yes! It’s great for meal prep and even better the next day.
Is it gluten-free?
Yes, just use tamari instead of soy sauce.
Can I use a different grain?
Absolutely—try couscous, farro, or brown rice.
Do I have to use canned chickpeas?
No, cooked-from-scratch chickpeas work great too.
What if the dressing is too thick?
Thin it with warm water or a splash of lime juice until smooth.
Conclusion
Easy Chickpea Thai Quinoa Salad is a delicious, make-ahead meal bursting with color, crunch, and bold flavor. With its creamy peanut dressing and hearty plant-based ingredients, it’s a perfect salad for lunchboxes, potlucks, or a quick weeknight dinner. Healthy, filling, and endlessly customizable—this recipe is a keeper!
Print
Easy Chickpea Thai Quinoa Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Easy Recipes
- Method: No Bake/No Cook (except quinoa)
- Cuisine: Thai-Inspired
- Diet: Gluten Free
Description
This Easy Chickpea Thai Quinoa Salad is loaded with crunchy veggies, fluffy quinoa, and hearty chickpeas, all tossed in a creamy, zesty peanut dressing. It’s vegan, gluten-free, and bursting with flavor and texture in every bite. Perfect for lunches, potlucks, or light dinners!
Ingredients
For the salad:
-
1 cup uncooked quinoa (or 3 cups cooked)
-
1 (15 oz) can chickpeas, drained and rinsed
-
1 cup shredded red cabbage
-
1 cup shredded carrots
-
1 red bell pepper, diced
-
1/2 cup chopped cucumber
-
1/4 cup chopped green onions
-
1/4 cup chopped fresh cilantro
-
Optional toppings: chopped peanuts, sesame seeds, lime wedges
For the Thai peanut dressing:
-
1/4 cup creamy peanut butter
-
2 tbsp soy sauce or tamari
-
1 tbsp maple syrup or honey
-
1 tbsp rice vinegar
-
1 tsp sesame oil
-
Juice of 1 lime
-
1-2 tbsp warm water (to thin as needed)
-
Optional: 1/2 tsp sriracha or red pepper flakes for spice
Instructions
-
Cook quinoa: Rinse quinoa under cold water. In a pot, combine quinoa with 2 cups water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool.
-
Make the dressing: In a small bowl or jar, whisk together all dressing ingredients until smooth. Add water gradually to reach desired consistency.
-
Assemble the salad: In a large bowl, combine cooked quinoa, chickpeas, cabbage, carrots, bell pepper, cucumber, green onions, and cilantro.
-
Add dressing: Pour the dressing over the salad and toss until everything is well coated.
-
Serve or chill: Enjoy immediately or refrigerate for 30 minutes to let the flavors blend. Top with chopped peanuts or sesame seeds before serving, if desired.
Notes
-
Store leftovers in the fridge for up to 4 days – it tastes even better the next day!
-
Add diced avocado or edamame for extra creaminess and protein.
-
Great as a meal on its own or served with grilled tofu or tempeh.
Your email address will not be published. Required fields are marked *