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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.

Ingredients

Scale

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

Find it online: https://jedentaglecker.com/curried-chickpea-quinoa-salad-recipe/