Curried Chickpea Quinoa Salad Recipe

Introduction

This Curried Chickpea Quinoa Salad is a vibrant, flavorful dish perfect for a light lunch or a nutritious side. Packed with protein and a hint of sweetness, it balances wholesome ingredients with spices for a refreshing, easy-to-make salad.

Ingredients

• 1 cup rinsed quinoa
• 2 cups water or 1 cup water and 1 cup vegetable broth
• 15 oz. can chickpeas, drained and rinsed (1.5 cups, 255 g)
• 1/4 cup dried cranberries (35 g)
• 1 green bell pepper, seeds removed and diced
• 1 medium carrot, peeled and finely grated
• 1/2 cup thinly sliced green onion (40 g)
• 1/4 cup tahini (60 g)
• 2 tbsp lemon juice (30 mL)
• 2 tsp madras curry powder
• 2 tbsp maple syrup (30 mL)
• Salt and pepper to taste

Instructions

1. Step 1: Bring the water (and vegetable broth, if using) to a boil in a medium saucepan. Meanwhile, rinse the quinoa thoroughly under cold water.
2. Step 2: Add the rinsed quinoa to the boiling liquid, cover the pot, and reduce the heat to medium-low. Let it simmer gently for 15 minutes.
3. Step 3: Remove the saucepan from heat and let it sit, covered, for 5 minutes. Then, remove the lid and fluff the quinoa with a fork.
4. Step 4: While the quinoa is cooking, combine chickpeas, dried cranberries, diced green bell pepper, grated carrot, and sliced green onion in a large bowl.
5. Step 5: In a small bowl, whisk together tahini, lemon juice, madras curry powder, and maple syrup until smooth.
6. Step 6: Pour the tahini dressing over the salad ingredients and mix well to combine.
7. Step 7: Add the cooked quinoa to the bowl and toss everything together. Season with salt and pepper to taste before serving.

Tips & Variations

• For extra crunch, try adding chopped toasted almonds or pumpkin seeds.
• You can swap the madras curry powder for a milder curry blend if you prefer less heat.
• Use fresh herbs like cilantro or parsley for a burst of freshness.
• Make it a complete meal by serving over a bed of greens or adding avocado slices.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Toss gently before serving again. This salad can be enjoyed cold or at room temperature. Avoid reheating to preserve the freshness and texture of the ingredients.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans instead of chickpeas?

Yes, black beans or kidney beans work well as alternatives, though chickpeas offer a signature texture and flavor for this salad.

Is quinoa gluten-free?

Yes, quinoa is naturally gluten-free, making this salad a great option for people with gluten sensitivities or celiac disease.

Curried Chickpea Quinoa Salad Recipe

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★★★★★

4.6 from 100 reviews

This Curried Chickpea Quinoa Salad is a vibrant, protein-packed dish combining fluffy quinoa, hearty chickpeas, and a flavorful medley of fresh vegetables and dried cranberries. Tossed in a creamy tahini and curry spiced dressing with a hint of maple syrup and lemon juice, it offers a delightful balance of sweet, tangy, and savory flavors—perfect as a nutritious main or side salad.

• Author: Tim
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Quinoa

• 1 cup rinsed quinoa
• 2 cups water or 1 cup water and 1 cup vegetable broth

Salad

• 15 oz. can chickpeas (drained and rinsed, about 1.5 cups or 255 g)
• 1/4 cup dried cranberries (35 g)
• 1 green bell pepper (seeds removed and diced)
• 1 medium carrot (peeled and finely grated)
• 1/2 cup thinly sliced green onion (40 g)

Dressing

• 1/4 cup tahini (60 g)
• 2 tbsp lemon juice (30 mL)
• 2 tsp madras curry powder
• 2 tbsp maple syrup (30 mL)
• Salt and pepper to taste

Instructions

1. Cook quinoa: Bring the water (or water and vegetable broth) to a boil in a medium saucepan. While waiting, rinse the quinoa thoroughly under cold water to remove any bitterness. Add the quinoa to the boiling liquid, cover, and reduce the heat to medium low. Let it simmer gently for 15 minutes, then remove from heat and let it sit covered for 5 minutes. Finally, remove the lid and fluff the quinoa with a fork to separate the grains.
2. Mix salad ingredients: While the quinoa is cooking, gather the chickpeas, dried cranberries, diced green bell pepper, grated carrot, and thinly sliced green onions in a large mixing or serving bowl. This combination provides a mix of textures and flavors to complement the quinoa.
3. Prepare the dressing: In the same bowl or a separate one, add the tahini, lemon juice, madras curry powder, maple syrup, salt, and pepper. Mix thoroughly to create a smooth and flavorful dressing. Adjust seasoning as needed based on your taste preference.
4. Combine all components: Once the quinoa has cooled slightly, add it to the bowl with the salad ingredients and dressing. Toss everything thoroughly to ensure the quinoa is evenly coated with the curry tahini dressing and all ingredients are well incorporated.
5. Final seasoning and serve: Taste the salad and adjust salt and pepper as desired. Serve immediately for a fresh, satisfying salad, or refrigerate for an hour for flavors to meld further.

Notes

• This salad can be served cold or at room temperature, making it great for meal prep or picnics.
• For added crunch, consider topping with toasted nuts like almonds or cashews.
• Use vegetable broth instead of water for richer flavor in the quinoa.
• Make sure to rinse the quinoa well to avoid any bitter aftertaste.
• Maple syrup can be substituted with honey if preferred.
• This dish is naturally vegetarian and can be vegan if you ensure the maple syrup is suitable for your diet.

Keywords: curried quinoa salad, chickpea quinoa salad, healthy quinoa recipes, vegan quinoa salad, curry quinoa bowl, tahini dressing salad