Ah, the Easy Chickpea Thai Quinoa Salad—what a gem! If you’re like me, you crave that crunch and those vibrant flavors, especially during hectic weeks. I discovered this salad during a fresh grocery shop when I was feeling particularly adventurous. Packed with protein, fiber, and a delightful medley of textures, it quickly became my go-to dish for meal prep and impromptu gatherings. Plus, there’s nothing quite like the satisfaction of tossing together a salad that feels healthy and indulgent all at once.
Every bite of this salad takes me back to a lovely summer picnic with friends under the shade of a big oak tree. We shared stories as we savored this dish, and now I can hardly prepare it without smiling at those fond memories. Its colorful ingredients and zesty dressing make it a feast for the eyes as well as a treat for the taste buds. Let’s dive into what makes this salad so special!
What’s in Easy Chickpea Thai Quinoa Salad?
Quinoa: This protein-packed grain is the star of the show. I usually opt for tri-color quinoa as it adds a lovely visual appeal. Plus, it’s gluten-free!
Chickpeas: Canned or cooked, chickpeas contribute to the salad’s heartiness and provide a boatload of fiber and nutrients. I tend to go for low-sodium canned ones for convenience.
Cucumber: Crisp, refreshing, and hydrating, cucumbers add crunch and coolness to the salad. Opt for English cucumbers if you can find them; they have minimal seeds and a delightful flavor.
Red Bell Pepper: Sweet and vibrant, diced red bell peppers add color and a hint of sweetness.
Carrots: Shredded carrots bring a natural sweetness and vibrant orange cheer; they are a perfect crunchy addition.
Cilantro: Personally, I can’t resist this herb! Its fresh, citrusy flavor lifts the whole dish. However, feel free to skip it if you’re not a fan (I know some people feel strongly about cilantro).
Peanuts: Crushed peanuts on top give the salad a nutty crunch and a delightful finish. You can use roasted ones for an extra depth of flavor.
Thai Dressing: The dressing is where the magic happens—a blend of peanut butter, lime juice, soy sauce, and a touch of honey or maple syrup for sweetness. It’s creamy and zesty, making every bite sing!
Is Easy Chickpea Thai Quinoa Salad Good for You?
Absolutely! This salad is a nutrient powerhouse packed with ingredients that are good for your body.
Quinoa: As a complete protein source, quinoa is excellent for muscle repair and keeping you full.
Chickpeas: Known for stabilizing blood sugar levels, chickpeas provide both protein and fiber, promoting gut health.
Cucumber and Carrots: These fresh vegetables not only provide hydration but also an array of vitamins and minerals—perfect for boosting your immune system.
Peanuts: They add healthy fats that are essential for brain health, but be mindful of portions if you are watching your calorie intake.
As far as disadvantages go, if you’re sensitive to gluten (though quinoa is gluten-free), be cautious of cross-contamination. Also, those with nut allergies should skip the peanuts!
Ingredients
This recipe serves 4:
– 1 cup quinoa
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 medium cucumber, diced
– 1 red bell pepper, diced
– 1 cup shredded carrots
– ½ cup fresh cilantro, chopped
– ½ cup crushed peanuts
– For the Thai dressing:
– 3 tablespoons creamy peanut butter
– 2 tablespoons soy sauce (or tamari for gluten-free)
– 2 tablespoons lime juice (freshly squeezed, please!)
– 1-2 teaspoons honey or maple syrup (to taste)
– 1 tablespoon water (to thin)
How to Make Easy Chickpea Thai Quinoa Salad?
1. Begin by rinsing the quinoa under cold water. This removes the natural coating (saponins) that can make it taste bitter. In a medium pot, add the washed quinoa along with 2 cups of water. Bring it to a boil, then reduce heat to low and cover. Let it simmer for about 15 minutes or until the quinoa is fluffy and all the water is absorbed. Set aside to cool.
2. As the quinoa cools, whisk together all the dressing ingredients in a bowl. Adjust seasoning as desired. If you like it thinner, feel free to add more water.
3. In a large mixing bowl, combine the cooled quinoa, chickpeas, cucumber, red bell pepper, carrots, and cilantro. Toss everything together gently.
4. Drizzle the Thai dressing over the salad and mix until everything is well coated.
5. Top with crushed peanuts for that wonderful crunch.
6. Serve immediately or refrigerate for up to 3 days. I find that the flavors meld beautifully after a night in the fridge!
Chickpea Thai Quinoa Salad Here’s How to Make it Your Own!
– Swap out veggies as you please! Feel free to throw in whatever you have on hand—zucchini, corn, or even some diced avocado would be delicious.
– Make it spicy! A sprinkling of red pepper flakes or a dash of sriracha in the dressing will kick things up a notch.
– For a protein boost, grill or sauté some shrimp or chicken to add on top.
Now that you have the lowdown on this salad, I encourage you to give it a try! It’s a delightful dish that invites adjustments based on your tastes or what’s in your pantry. If you do make it, I’d love to hear how it turns out for you. Happy cooking, my friends!
