Description
Elevate your meal with this mouthwatering Chickpea Thai Quinoa Salad, packed with bold Southeast Asian flavors and nutritious ingredients. Crisp vegetables, protein-rich quinoa, and zesty dressing combine for a refreshing dish you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 cup (237 milliliters) uncooked quinoa (or 3 cups cooked)
- 1 (15 ounces/425 grams) can chickpeas, drained and rinsed
Vegetables and Fresh Herbs:
- 1 cup red bell pepper, diced
- 1 cup shredded carrots
- ½ cup purple cabbage, shredded
- ⅓ cup chopped green onions
- ¼ cup chopped cilantro
- ¼ cup chopped roasted peanuts (optional for crunch)
Dressing Ingredients:
- ¼ cup natural peanut butter
- 2 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup or honey (if not strictly vegan)
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- Juice of 1 lime
- 1–2 tablespoons warm water (to thin, as needed)
Instructions
- Thoroughly rinse quinoa under cold running water to remove any bitter coating, then transfer to a pot with appropriate water ratio.
- Simmer quinoa according to package guidelines, ensuring grains are tender and have absorbed liquid completely.
- Remove quinoa from heat, gently fluff with a fork, and spread on a large plate to expedite cooling process.
- Craft dressing by whisking peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, and lime juice in a small container.
- Gradually incorporate warm water to achieve a smooth, pourable consistency that will evenly coat the salad ingredients.
- Select a spacious mixing bowl and combine cooled quinoa with drained chickpeas, diced bell pepper, julienned carrots, shredded cabbage, sliced green onions, and fresh cilantro.
- Drizzle prepared dressing over vegetable and grain mixture, gently tossing to ensure every ingredient is evenly coated.
- Optional: Sprinkle chopped peanuts on top for added crunch and nutty flavor.
- Serve immediately for optimal texture or refrigerate for 30 minutes to allow flavors to meld and intensify.
Notes
- Swap peanut butter with almond or sunflower seed butter for nut-free diets, ensuring a creamy, protein-packed dressing without allergens.
- Toast quinoa in a dry pan before cooking to enhance its nutty flavor and create a more complex taste profile that elevates the entire salad.
- Meal prep friendly by storing dressing separately and adding just before serving to maintain crisp vegetable textures and prevent soggy ingredients.
- Boost protein content by adding grilled tofu, shredded chicken, or edamame for a more substantial and satisfying meal that keeps you full longer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 186mg