Quinoa Chickpea Salad + Creamy Peanut Dressing – a simple and delicious quinoa + chickpea salad that is perfect for a weeknight dinner and is great for meal-prep!
I love batch-making these salads to have in my fridge!
Quinoa Chickpea Salad + Creamy Peanut Dressing
I think we are all looking for ways to use up our shelf-stable chickpeas and quinoa right now 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!
How to roast chickpeas
Roasted chickpeas can be used for so many things and they are delicious! Here is how to make them:
- Preheat oven to 400.
- Place drained and rinsed chickpeas on paper towel (or clean kitchen towel) and pat dry.
- Place dried chickpeas on 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 oven and roast for 20 minutes or until crispy (feel free to toss halfway).
- Remove from oven and let cool.
Quinoa Substitutions
If you don’t have quinoa you could also use faro or even couscous!
Meal-Prep Friendly
You can make this as a regular old salad-in-a-bowl OR you can meal-prep these salads to have them on hand! Here is how I recommend layering the ingredients:
- Dressing (you can also keep that separate if you are worried about your chickpeas become less crispy (which they will a little bit).
- Chickpeas
- Edamame
- Quinoa
- Cabbage
- Carrots
- Cucumber
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Quinoa Chickpea Salad + Creamy Peanut Dressing
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 salads 1x
- Category: Salad
- Method: Oven
- Cuisine: American
Description
Quinoa Chickpea Salad – a delicious, meal-prep friendly salad made with a creamy peanut dressing and roasted chickpeas!
Ingredients
Salad:
- (2) 15oz cans chickpeas, drained and rinsed
- 3–4 cups cooked quinoa (cook per package instructions)
- 2 cups frozen edamame beans, shelled and thawed
- 1 cup purple cabbage, shredded
- 4 medium carrots, peeled and julienned
- 3–4 English cucumbers, cut into ribbons (or just cut into chunks)
Creamy Peanut Dressing:
- 1/3 cup drippy/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 seed oil
Instructions
- Preheat oven to 400.
- Place drained and rinsed chickpeas on paper towel (or clean kitchen towel) and pat dry.
- Place dried chickpeas on 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 oven and roast for 20 minutes or until crispy (feel free to toss halfway).
- Remove from oven and let cool.
- Take small/medium bowl and add peanut butter and Califia Unsweetened Almondmilk. Use a small whisk to combine (it will form a very sticky mixture).
- Then add water and whisk again (this should thin out the dressing).
- Add maple syrup and sesame seed oil and whisk to combine.
- Add additional water, 1 tablespoon at a time to thin out even more until you have reached your desired consistency.
- Taste and add additional maple syrup, as desired, whisk to combine.
- In each bowl add an equal amount of roasted chickpeas, quinoa, edamame, carrot and cucumber.
- Serve with creamy peanut dressing.
Notes
- You can also prep in a mason jar, as pictured, by layering chickpeas, edamame, quinoa, cabbage, carrots and cucumber.
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