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!
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.
Broccoli (or Broccolini)
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
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.
Course: Salads, Veggies
Cuisine: Gluten-Free, Vegetarian, Vegan
Servings: 6-8 servings
Author: Healthy Gluten-free Family
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
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
1- 2teaspoonshoneyoptional for a sweeter dressing
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.
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 ...