This Chickpea Thai Quinoa Salad is gluten-free, easy to make, and deliciously healthy. This salad combines quinoa, chickpeas, carrots, cabbage, and cilantro is topped with a creamy peanut sauce for a quick meal.
I’ve been getting more and more emails looking for easy yet tasty plant-based meals. I hear you – that’s all I want to make as well!
I also love any sort of peanut sauce I can get my hands on. I even made my own Easy Peanut Sauce to throw on just about anything I can think of.
So it won’t surprise you that I combined all of my favorite Thai flavors into an easy-to-make meal that can be ready in about 15 minutes –> my Thai quinoa salad!
Quick & Healthy Dinner
Easy needs to be the name of the game. With a full-time job, nutrition clients, and working on new recipes/nutrition posts for my site, there’s not much time in the day to be messing around if I actually want to spend some time with my loved ones.
This salad is the best of all worlds: healthy, tasty and easy to make. Especially if you do a little meal prep…
I often use the tips I share in my Vegan Meal Prep post to make everything easier for mealtimes.
By pre-making the quinoa and peanut sauce on the weekend you’re basically set for an easy dinner or lunch. You would just have to slice the veggies which you can do in minutes with a mandolin (check out my must have kitchen tools for a plant-based kitchen).
Another option for those veggies is to buy them already sliced. My grocer has both carrots and red cabbage pre-grated/sliced. It saves so much time and hassle on a busy night.
A Protein-Packed Meal
People are always asking me: “Will I get enough protein on a plant-based diet?” and I always answer that they will so long as you’re eating a healthy, well-rounded meal.
My Thai Quinoa Salad includes both quinoa AND chickpeas, both of which add lots of protein.
Quinoa is considered a “complete” protein because it contains all the essential amino acids that our body can’t make itself. It also contains good amounts of folate, magnesium, iron, fiber, and zinc.
Besides protein, chickpeas are a healthy source of carbohydrates, fiber, manganese, and folate.
Chickpea Thai Quinoa Salad
I’m not going to lie, this Thai Quinoa is a LOT like my spiralized Thai salad flavor-wise BUT I know everyone doesn’t have a spiralizer… plus sometimes you want a little bit of a heartier dish which this is.
I love this recipe because of the low stress and overall tastiness of it. It’s perfect for a quick dinner or an easy lunch to take to work.
If I know I’ll be storing the salad in the fridge for a few days, I keep the peanut dressing separate so things don’t get too soggy.
If you make this recipe and LOVE IT, please give it 5 stars ⭐⭐⭐⭐⭐!
Easy Chickpea Thai Quinoa Salad with Peanut Dressing
- 1.5 cups cooked quinoa
- 1 can (15 oz) chickpeas (drained and rinsed)
- 2 cups red/purple cabbage
- 1 large carrot grated (about 1 cup)
- .5 cup cilantro chopped
- Add all salad ingredients to a bowl.
- In a separate bowl whisk the ingredients to make the peanut dressing. Add more veggie broth or water if you would like a thinner consistency. Note: you might not need all of the dressing.
- Add dressing to salad ingredients and toss until combined. Salad will last in the fridge for about 3 days.*
Please Note: The nutritional information is a computer generated estimate so these numbers should be used only as a guide.
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel confident in creating sustainable habits that align with their values and health goals. She shares easy plant-powered food to nourish your body + satisfy your tastebuds. Mary Ellen’s recipes and nutrition info have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more.