Easy Chickpea Thai Quinoa Salad with Peanut Dressing
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.
Servings 4
Calories 305kcal
Ingredients
- 1.5 cups cooked quinoa
- 15 oz can of chickpeas (drained and rinsed)
- 2 cups red/purple cabbage (see notes)
- 1 large carrot grated (about 1 cup)
- .5 cup cilantro chopped
Creamy Peanut Dressing
- ¼ cup peanut butter (the creamy kind)
- 3 TB vegetable broth or water (more if needed)
- 2 TB tamari
- 2 TB fresh lime juice
- 1 teaspoon maple syrup
- 2 TB rice wine vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sriracha (optional but tasty)
Instructions
- 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.*
Notes
For the cabbage and carrots, I often get pre-chopped veggies or use a bag of coleslaw mix. It's so much easier than chopping myself.
Storage: 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
Calories: 305kcal | Carbohydrates: 39g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 736mg | Potassium: 540mg | Fiber: 9g | Sugar: 6g | Vitamin A: 3224IU | Vitamin C: 17mg | Calcium: 85mg | Iron: 3mg