Quinoa Chickpea Salad Recipe
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.
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