A simple, gluten-free and plant-based salad with great crunch and the yummiest Tangy Miso Ginger Dressing
Asian Chickpea Salad
Fresh, Savory, Hearty and Delicious!
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!
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 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, 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!
And this salad makes a large quantity so if you’re making it as part of meal prep to eat for lunch or dinner for a few days, consider doubling the dressing and not dressing the salad until serving.
That way it will stay super fresh!
Hope you love it as much as we do!
Scroll down for recipe and leave me a comment if you try it.
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.
Author: Healthy Gluten-Free Family
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
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
Whisk all ingredients together is a small bowl or liquid measuring cup until well combined.
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!
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 ...