A simple, plant-based salad that has flavor and crunch!
Place 1/2 cup of water and quinoa in a medium pot and bring to a boil.
Once boiling, turn heat to simmer and cover.
Let simmer for 15 minutes or until water is absorbed.
Turn off heat and let cool. Fluff with a fork.
Prep all vegetables.
Whisk together the dressing ingredients in a small bowl.
In a large bowl, add all chopped veggies, chickpeas, cooked quinoa, cashews, and mix together.
Add dressing and toss until well combined.
Photos from: https://www.healthygffamily.com/recipe/asian-chickpea-salad-2/