Asian-inspired Chickpea Salad
Prep time
Cook time
Total time
A hearty gluten-free and plant-based entree or side salad with great crunch and a Tangy Miso Ginger Dressing. Very versatile and adaptable to tastes. Perfect for feeding a crowd or meal prep.
Recipe type: Salads, Veggies
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 6-8 servings
  • 1 15.5 oz can chickpeas, rinsed and drained (approximately 1½ cups)
  • 2 cups cooked quinoa (approximately ½ cup uncooked yields 2 cups cooked - see below for instructions if needed)
  • 1 cup shredded carrots
  • 1 cup snow peas, cut into thirds
  • 1 cup thinly sliced red bell pepper
  • 1½ - 2 cups red or purple cabbage, thinly sliced
  • 1½ cups small broccoli florets
  • ½ cup salted cashews (optional but recommended)
Miso Ginger Dressing (yields ¼ cup, doubles well if you want more dressing)
  • 1 tablespoon white miso paste
  • 1 tablespoon lemon juice
  • 1 teaspoon fresh ginger
  • 2 tablespoons gluten-free tamari
  • 1 tablespoon rice vinegar
  • 1- 2 teaspoons honey (optional for a sweeter dressing)
  • ⅛ teaspoon sea salt (optional)
Cook quinoa if not already done so
  1. In a medium saucepan, place ½ cup quinoa and water. Bring to a boil. Once boiling, turn heat to simmer, cover and let simmer for 15 minutes or until water is absorbed. Once water is absorbed, turn off heat and let cool briefly. Fluff with fork before using. Note: ½ cup uncooked quinoa will yield about 2 cups cooked quinoa.
Meanwhile prep the remaining vegetables and whisk together Dressing
  1. Whisk all ingredients together is a small bowl or liquid measuring cup until well combined.
  1. In a large bowl, add all chopped veggies, chickpeas, cooked quinoa, cashews and mix together. Add dressing and toss until well combined. Serve and enjoy!
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