Asian-inspired Chickpea Salad with Miso Ginger Dressing

A simple, gluten-free, and plant-based salad with great crunch and the yummiest Tangy Miso Ginger Dressing. Great for meal prep and perfect anytime!

- chickpeas - quinoa - carrots - snow pea - broccoli florets


"I just made this, and it’s honestly incredible! And so easy too. I will probably put it on the weekly rotation."

- Ashlyn

In a medium saucepan, place 1/2 cup quinoa and water. Bring to a boil.

Once boiling, turn the heat to simmer, cover, and let simmer for 15 minutes or until water is absorbed. Once the water is absorbed, turn off the heat and let it cool briefly.

Whisk all ingredients together in a small bowl or liquid measuring cup until well combined.

In a large bowl, add all the chopped veggies, chickpeas, cooked quinoa, and cashews and mix together.

Add the dressing and toss until well combined. Serve and enjoy!

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Hi! It’s me, Karen, the mom in our Healthy Gluten-Free Family! A mom of a celiac child and cooking gluten-free food & developing recipes for nearly 14 years.