This Chickpea Thai Quinoa Salad is gluten-free, easy to make, and a deliciously healthy. This salad combines quinoa, chickpeas, carrots, cabbage and cilantro is is topped with a creamy peanut sauce for a quick meal.
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.*
* If I'm going to store the salad in the fridge for a few days, I'll keep the peanut dressing separate so things don't get too soggy.
* Nutrition info is for the salad only. Peanut sauce nutrition info can be found on my peanut sauce recipe page.