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.