Quinoa Chickpea Salad + Creamy Peanut Dressing

  • Author: Erin
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 salads 1x
  • Category: Salad
  • Method: Oven
  • Cuisine: American




  • (2) 15oz cans chickpeas, drained and rinsed
  • 34 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
  • 34 English cucumbers, cut into ribbons (or just cut into chunks)

Creamy Peanut Dressing:

  • 1/3 cup drippy/extra-creamy peanut butter
  • 4 Tablespoons Califia Unsweetened Almond Milk
  • 3 Tablespoons water (more if needed)
  • 1 Tablespoon pure maple syrup (more if desired)
  • 1/4 Teaspoon sesame seed oil


  1. Preheat oven to 400.
  2. Place drained and rinsed chickpeas on paper towel (or clean kitchen towel) and pat dry.
  3. Place dried chickpeas on parchment-lined baking sheet.
  4. Drizzle with olive oil and sprinkle lightly with salt.
  5. Use your hands to massage oil and salt into the chickpeas.
  6. Place in oven and roast for 20 minutes or until crispy (feel free to toss halfway).
  7. Remove from oven and let cool.
  8. 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).
  9. Then add water and whisk again (this should thin out the dressing).
  10. Add maple syrup and sesame seed oil and whisk to combine.
  11. Add additional water, 1 tablespoon at a time to thin out even more until you have reached your desired consistency.
  12. Taste and add additional maple syrup, as desired, whisk to combine.
  13. In each bowl add an equal amount of roasted chickpeas, quinoa, edamame, carrot and cucumber.
  14. Serve with creamy peanut dressing.


  • You can also prep in a mason jar, as pictured, by layering chickpeas, edamame, quinoa, cabbage, carrots and cucumber.

Keywords: quinoa and chickpea salad