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

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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.