Easy Chickpea Thai Quinoa Salad with Peanut Dressing

4.92 from 12 votes

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.

Course Main Course, Salad

Cuisine Thai

Keyword easy quinoa salad, Thai quinoa salad

Prep Time 15 minutes

Total Time 15 minutes

Servings

Calories 222.5kcal

Author Mary Ellen Valverde | VNutrition

Ingredients

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

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

* 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.

Nutrition