Update 2021: If you’ve followed me a while, you know I don’t do a lot of meal prep for dinners but I love to meal prep snacks and lunch so that we have things at the ready in the fridge.
This gluten-free Asian-inspired Chickpea Salad is one of my favorite salads to meal prep for lunch!
Fresh tasting, great crunch, the best flavor and so satisfying!
So kicking off 20201 with this favorite!
And NEW! Now you can watch a cooking video on this page so you can see how easy it is to prepare!
If you’re new to this website, at the bottom of every recipe page is a printable recipe with exact measurements and directions.
Hope you love it too!
Update 2020: This is a favorite of ours and yours! And it is a perfect salad any time of year!
It uses hearty veggies and pantry staples, and is a very customizable salad. Use more or less of a favorite ingredient, skip on if you don’t have it and it will still taste great!
The key to this salad is the unbelievably delicious Miso Ginger Dressing. It’s savory, tangy, a touch sweet and so good!
Recently, I’ve been enjoying it as a buddha bowl and may even like it more, if that’s possible!
It’s super fresh, has great crunch, the best flavor and is super satisfying as a meal!
Whether you enjoy it as a buddha bowl or as the original mixed chopped salad, hope you love it!
Original post…
It’s no secret that we love a great chickpea and quinoa salad.
Both ingredients are so versatile, taking on the flavors of the dressing or sauce they are paired with.
Coming off the holidays where we ate lots of amazing Italian food, my husband and I were both craving Asian flavors and salads… hence the creation of this amazingly flavorful Asian-inspired Chickpea Salad.
And we’ve been loving it ever since!
This simple, plant-based salad is fresh, hearty, has great crunch and the best flavor!
And because it is so crisp, it makes a great salad in the warmer weather as well as cooler weather.
The details…
Chickpeas
Broccoli (or Broccolini)
Snow Peas
Purple Cabbage
Quinoa
Red Pepper
Carrots
Salted Cashews
and the YUMMIEST 5 ingredient Miso Ginger Dressing.
And like our others salads, it is so versatile! Add more or less of your favorite ingredients and it will still taste great.
Even the dressing is adaptable — you can add a teaspoon or two of honey for a slightly sweeter option.
And it is EASY to make!
It doesn’t require much chopping and you just place all the ingredients in a large bowl.
The dressing is just 5 ingredients —
white miso paste (we use Miso Master which is certified gluten-free)
fresh lemon juice
gluten-free tamari or soy sauce
rice wine vinegar
and fresh ginger
whisked together!
A little goes a long way with this dressing but if you want more, it doubles well!
Meal prep tip:As this salad makes a large quantity, it’s perfect as part of meal prep to eat for lunch or dinner for a few days… here are 2 things I do for meal prep:
I assemble the salad with the exception of the cashews and quinoa, but don’t dress it until serving. That way the vegetables stay super fresh and when I’m ready to serve or pack out for a lunch on the go, I’ll make a bowl with all the ingredients and add in the dressing.
Consider doubling the dressing– a little goes a long way but when you’re adding it in separately, sometimes you want a bit more!
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.
Prep Time25mins
Cook Time15mins
Total Time40mins
Course: Salads, Veggies
Cuisine: Gluten-Free, Vegetarian, Vegan
Servings: 6-8 servings
Author: Healthy Gluten-free Family
Ingredients
Salad
1 15.5ozcan chickpeasrinsed and drained (approximately 1 1/2 cups)
2cupscooked quinoaapproximately 1/2 cup uncooked yields 2 cups cooked - see below for instructions if needed
1cupshredded carrots
1cupsnow peascut into thirds
1cupthinly sliced red bell pepper
1 1/2 - 2cupsred or purple cabbagethinly sliced
1 1/2cupssmall broccoli florets
1/2cupsalted cashewsoptional but recommended
Miso Ginger Dressing (yields 1/4 cup, doubles well if you want more dressing)
1tablespoonwhite miso paste
1tablespoonlemon juice
1teaspoonfresh ginger
2tablespoonsgluten-free tamari
1tablespoonrice vinegar
1- 2teaspoonshoneyoptional for a sweeter dressing
⅛teaspoonsea saltoptional
Instructions
Cook quinoa if not already done so
In a medium saucepan, place 1/2 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: 1/2 cup uncooked quinoa will yield about 2 cups cooked quinoa.
Meanwhile prep the remaining vegetables and whisk together Dressing
Whisk all ingredients together is a small bowl or liquid measuring cup until well combined.
Assemble
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!
I make this salad almost every week! It is perfect to have in the fridge for lunches, but I love it most because I am in school part time and can eat it on-the-go without having to heat it up between work and my evening class. And most importantly, it is substantial enough to me through my 3 hour class!
Great questions! The brand is Miso Master and it is certified gluten-free. I purchase it in the refrigerator section at Balducci’s and Whole Foods, but I think I have also seen it at Stop & Shop. Once you find it, you will love having it in your fridge! A little goes a long way and it stays well in the fridge for a long time! I use it in dressings, hummus, stir-frys….
I loved this salad, definitely a keeper! I changed the dressing slightly based on the ingredients I had on hand; 1 Tbsp lemon juice, 1 Tbsp olive oil, 1 tsp grated ginger, 2 Tbsp tamari, 1 Tbsp rice vinegar, 2 tsp real maple syrup ?
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...
Made this salad yesterday, it was absolutely delicious. Kept me full all day. Shall be having it for lunch today
So happy you loved it! You’re reminding me I should make it again myself!
I make this salad almost every week! It is perfect to have in the fridge for lunches, but I love it most because I am in school part time and can eat it on-the-go without having to heat it up between work and my evening class. And most importantly, it is substantial enough to me through my 3 hour class!
So happy you love it so much! It is a perfect salad to have in the fridge for busy days! Thanks!
This salad is amazing! When I made it I used agave instead of honey and coconut aminos instead of tamari. I also used a chickpea miso. Thank you Karen
Thanks Gina! So happy you love it! And thanks for sharing your substitutions! I’ve been wanting to try chickpea miso! 🙂
Where did you find white miso paste and what brand did you buy? Can’t wait to make it, sounds delicious!!
Thanks
Great questions! The brand is Miso Master and it is certified gluten-free. I purchase it in the refrigerator section at Balducci’s and Whole Foods, but I think I have also seen it at Stop & Shop. Once you find it, you will love having it in your fridge! A little goes a long way and it stays well in the fridge for a long time! I use it in dressings, hummus, stir-frys….
Hello dear, since I can’t find most of the dressing items ? can I use balasamic vinegar, olive oil and lemon juice instead?
Balsamic, olive oil and lemon is always a great choice! Won’t taste exactly the same but will still be fresh and delish! Enjoy!
Just made this and it’s honestly incredible! And so easy too. Will probably put it on the weekly rotation.
Aw, so happy you love it! Thanks for sharing!
This is incredible! I love it. Look forward to making this again. Thank you for sharing.
You’re welcome! Happy you loved it!
Just made this with all the sweet peas and carrots from the garden. Loved it! Added a bit more lemon and some garlic and sesame oil. Wonderful!
Can’t ever go wrong with more lemon, garlic and sesame oil! Happy you loved it! Thanks!
Swapped out the snow peas for mushrooms an added edamame to meet my protein intake for the day. Soooo good!
I loved this salad, definitely a keeper! I changed the dressing slightly based on the ingredients I had on hand; 1 Tbsp lemon juice, 1 Tbsp olive oil, 1 tsp grated ginger, 2 Tbsp tamari, 1 Tbsp rice vinegar, 2 tsp real maple syrup ?
This was absolutely delicious! Loved all the veggies and the dressing. So easy to make and will be making this again for sure!
Loved the recipe!!! Thankyou for sharing this! I am just wondering what kind of meat can go with this?
Anything you love! It would be perfect served alongside grilled chicken, salmon, steak or even tofu!
Made it – Such a WINNER! And I dig that ANY veggies will do! So versatile. Thanks!
This is excellent. Thank you!
Could I use coconut aminos in place of the soy sauce?
I haven’t tried it but it should taste fine!
What can I substitute for the miso paste?
Great question! I’ve never made it without the miso paste but you could try and adjust to tastes…
Do you know the nutritional value for this salad?
Thank you