chickpea salad (2)

Asian Chickpea Salad

Asian Chickpea Salad

A simple, plant-based salad that has flavor and crunch!


  • 15.5 oz chickpeas (rinsed and drained)
  • 1/2 cup quinoa (uncooked, rinsed)
  • 1 cup carrots (shredded)
  • 1 cup snow peas (cut into thirds)
  • 1 cup red pepper (thinly sliced)
  • 2 cups red cabbage (red or purple, thinly sliced)
  • 1.5 cup broccoli florets
  • 1/2 cup cashews (optional)

Miso Ginger Dressing:

  • 1 tbsp white miso paste
  • 1 tbsp lemon juice
  • 1 tsp ginger
  • 2 tbsp tamari (gluten-free)
  • 1 tbsp rice vinegar
  • 1-2 tsp honey (optional for a sweeter dressing)
  • 1/8 tsp sea salt (optional)
  1. Place 1/2 cup of water and quinoa in a medium pot and bring to a boil.

  2. Once boiling, turn heat to simmer and cover.

  3. Let simmer for 15 minutes or until water is absorbed.

  4. Turn off heat and let cool. Fluff with a fork.

  5. Prep all vegetables.

  6. Whisk together the dressing ingredients in a small bowl.

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

  8. Add dressing and toss until well combined.

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