Why You’ll Love This Recipe

Easy Chickpea Thai Quinoa Salad is a vibrant, protein-packed dish bursting with fresh veggies, crunchy peanuts, and a zesty Thai-inspired peanut dressing. It’s perfect as a light lunch, side dish, or even a main course for vegetarians and vegans. With wholesome ingredients and bold flavors, this salad is as satisfying as it is nutritious.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

quinoacanned chickpeasshredded red cabbagecarrotred bell peppercucumbergreen onionsfresh cilantroroasted peanuts

For the dressing

creamy peanut buttersoy saucefresh lime juicesesame oilmaple syruprice vinegarminced garlicfresh grated gingerwater (to thin as needed)

directions

Cook the quinoa according to package instructions. Let it cool completely.

Rinse and drain the chickpeas, then pat them dry.

Chop the red cabbage, carrot, red bell pepper, cucumber, green onions, and cilantro.

In a large mixing bowl, combine the cooled quinoa, chickpeas, and all the chopped vegetables.

In a separate bowl, whisk together the peanut butter, soy sauce, lime juice, sesame oil, maple syrup, rice vinegar, garlic, and ginger. Add water a little at a time until the dressing reaches your desired consistency.

Pour the dressing over the salad and toss until everything is evenly coated.

Top with roasted peanuts before serving.

Servings and timing

This recipe yields approximately 4-6 servings.Preparation time: 20 minutesCooking time: 15 minutesCooling and assembly time: 15 minutesTotal time: 50 minutes

Variations

Add chopped mango or pineapple for a sweet twist.

Use edamame or tofu instead of chickpeas for a protein variation.

Make it spicy by adding sriracha or red pepper flakes to the dressing.

Swap quinoa for brown rice or couscous if preferred.

Include baby spinach or kale for extra greens.

storage/reheating

Store the salad in an airtight container in the fridge for up to 4 days.For best texture, keep the dressing separate and add it just before serving if making ahead.No reheating is necessary—this salad is best enjoyed cold or at room temperature.

FAQs

Can I use canned chickpeas?

Yes, just be sure to rinse and drain them well.

Can I make this salad ahead of time?

Absolutely, it holds up well in the fridge and the flavors deepen over time.

Is this salad vegan?

Yes, all ingredients are plant-based.

Can I use crunchy peanut butter for the dressing?

Yes, it adds a bit of texture and works great.

Can I freeze this salad?

Freezing is not recommended, as the vegetables will lose their texture.

What if I don’t have rice vinegar?

You can substitute with apple cider vinegar or white vinegar in a pinch.

What type of quinoa should I use?

Any type works—white, red, or tricolor quinoa are all great options.

Can I use almond butter instead of peanut butter?

Yes, almond butter is a fine alternative for the dressing.

Do I have to cool the quinoa before mixing?

Yes, cooling helps avoid wilting the fresh vegetables.

Can I add meat to this salad?

Sure! Grilled chicken or shrimp can be added for a non-vegetarian option.

Conclusion

Easy Chickpea Thai Quinoa Salad is a fresh, flavorful dish that comes together with minimal effort and maximum taste. With its colorful veggies, hearty quinoa, and addictive peanut dressing, it’s perfect for meal prep, potlucks, or quick dinners. Healthy, versatile, and absolutely delicious—this salad is a must-try!