Asian Chickpea Salad

A simple, plant-based entree or side salad with great crunch and a Tangy Miso Ginger Dressing

Asian Chickpea Salad

Fresh, Hearty and Delicious!

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.

This simple, plant-based salad is fresh, hearty, has great crunch and the best flavor!

The details… Chickpeas, Broccoli, Snow Peas, Purple Cabbage, Quinoa, Red Pepper, Carrots, Salted Cashews, and the YUMMIEST 5 ingredient Miso Ginger Dressing.

All you need!

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.

Hope you love it as much as we do!

Scroll down for recipe and leave  me a comment if you try it.

Recipe

5.0 from 2 reviews
Asian 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.
Author:
Recipe type: Salads, Veggies
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 6-8 servings
Ingredients
Salad
  • 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)
Instructions
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.
Assemble
  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!

 

4 thoughts on “Asian Chickpea Salad

  1. 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!

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