Curried Chickpea Quinoa Salad

Overhead view of a curried salad with quinoa, chickpeas, carrot, scallions and cranberries.

5 from 8 votes

Flavourful, healthy and so delicious! You will love this simple combination of quinoa, chickpeas, cranberries and curried tahini dressing. If you're looking for the perfect side salad or something easy for a light meal, this is it!

Prep Time10

Cook Time20

Total Time30

Course: Salad

Cuisine: American

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

For the Quinoa

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

For the Salad

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

Bring the water (and broth, if using) to a boil in a medium saucepan. While you're waiting, rinse the quinoa well under cold water. Add the quinoa to the boiling water, cover and reduce the heat to medium low. Simmer lightly for 15 minutes then remove from the heat. Let it sit for 5 minutes then remove the lid and fluff with a fork.
While the quinoa is cooking, add the rest of the ingredients to a mixing bowl or serving bowl. Mix well to combine.
Once the quinoa is ready, add that to the bowl with the rest of the ingredients and mix well. Season with salt and pepper, if needed.

Notes

Storing: Store in a sealed container in the fridge for up to 5 days. Not suitable for freezing.

Cooking Liquid: Suggested to cook the quinoa in 1 cup water and 1 cup broth for extra flavour.

Recipe makes 4 large side salads or light meals but can easily stretch to 6-8 smaller servings. Nutrition facts are for 4 approximately 1.5 cup servings.

Nutrition