A simple and delicious Quinoa Chickpea Salad + Creamy Peanut Dressing that is perfect for a weeknight dinner and is great for meal-prep!
The Best Quinoa Chickpea Salad
We are always looking for ways to use up our canned chickpeas and quinoa and I have the perfect recipe for you! I love this salad because it has so many different textures and flavors that come together perfectly. But, my favorite part is probably the Creamy Peanut Dressing!
Looking for More Quinoa Salads?
If you love them as much as we do, you definitely need to try our Greek Quinoa Salad!
Substitutions
- Quinoa – option to use farro or couscous instead!
- English cucumbers – love these, but regular cucumbers would work too.
Meal Prep Tips
Set yourself up for success and meal prep a few parts of this easy recipe at the beginning of the week:
- Make the dressing and store in the fridge until ready to use. May need to whisk before adding.
- Chickpeas can be roasted ahead of time and stored in a container in the pantry.
- Any cutting or chopping for the salad can also be prepped and kept in the fridge.
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Quinoa Chickpea Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 salads 1x
- Category: Salad
- Method: Oven
- Cuisine: American
Description
Our easy Quinoa Chickpea Salad is a delicious, meal-prep friendly salad made with a creamy peanut dressing and roasted chickpeas!
Ingredients
Quinoa Chickpea Salad:
- 2 (15oz) cans chickpeas, drained and rinsed
- 1 tablespoon extra virgin olive oil
- kosher salt
- 3–4 cups cooked quinoa
- 2 cups frozen edamame, shelled and thawed
- 1 cup purple cabbage, shredded
- 4 medium carrots, peeled and julienned
- 3–4 English cucumbers, cut into ribbons (or quartered)
Creamy Peanut Dressing:
- 1/3 cup extra-creamy peanut butter
- 4 tablespoons unsweetened almond milk
- 3 tablespoons water (more, if needed)
- 1 tablespoon pure maple syrup (more, if desired)
- 1/4 teaspoon sesame oil
Instructions
- Prep: Preheat oven to 400 degrees F. Place chickpeas on a paper towel (or clean kitchen towel) and pat dry.
- Roast Chickpeas: Place dried chickpeas on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle lightly with salt. Use your hands to massage oil and salt into the chickpeas. Place in preheated oven and roast for 20 minutes or until crispy (feel free to toss halfway). Remove from oven and let cool.
- Make Dressing: In a small bowl, add 1/3 cup peanut butter and 4 tablespoons almond milk. Use a small whisk to combine (it will form a very sticky mixture). Then add 3 tablespoons water and whisk again, to thin out the dressing. Add 1 tablespoon maple syrup and 1/4 teaspoon sesame oil and whisk to combine. Add additional water, 1 tablespoon at a time to thin out even more, if needed, until you have reached your desired consistency.
- Assemble Salads: In each bowl, add an equal amount of roasted chickpeas, quinoa, edamame, carrots and cucumber.
- Serve: Enjoy with the creamy peanut dressing on top!
Notes
- Meal Prep: option to assemble salads in a mason jar (as pictured) or meal prep containers by layering chickpeas, edamame, quinoa, cabbage, carrots and cucumber. Store dressing in a separate airtight container.
Nutrition
- Serving Size: 6oz
- Calories: 491
- Sugar: 4.8 g
- Sodium: 386.2 mg
- Fat: 18.9 g
- Carbohydrates: 65.1 g
- Fiber: 12.1 g
- Protein: 18.6 g
- Cholesterol: 0 mg
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