Name: Curried Chickpea Quinoa Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Fusion
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

Jump to Recipe· 4.2 from 12 reviews

If you are searching for a dish that bursts with vibrant flavors, refreshing textures, and a warm, comforting spice blend, then you are going to love this Curried Chickpea Quinoa Salad Recipe. This salad is a delightful mix of protein-packed chickpeas, fluffy quinoa, and a lively medley of fresh vegetables, all brought together by a luscious, curry-spiced tahini dressing. It’s the perfect balance of savory, sweet, and tangy notes that will brighten your lunch or dinner table, making it a nutritious and satisfying meal you’ll want to come back to again and again.

Ingredients You’ll Need

A close-up view of a shiny silver pot filled with fluffy, cooked quinoa grains. The quinoa is light yellow-beige with a soft, slightly translucent texture, filling the pot almost to the top. A silver spoon is placed inside the pot, scooping up a portion of the quinoa, with some grains loosely piled on the spoon, showing their small, round shape and delicate spirals. The pot is set on a white marbled surface with a blue and white striped cloth softly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Curried Chickpea Quinoa Salad Recipe lies in its simple, wholesome ingredients, each playing a crucial role to create a harmonious balance of flavors and textures. From the nutty quinoa to the creamy tahini dressing, every item contributes to a delightful eating experience.

1 cup rinsed quinoa: The shining protein base of the dish that soaks up all the delicious dressing.
2 cups water or 1 cup water and 1 cup vegetable broth: For cooking quinoa; broth adds even more depth.
15 oz. can chickpeas (drained and rinsed): Creamy and hearty, perfect for texture and plant-based protein.
1/4 cup dried cranberries: Sweet-tart bursts that bounce against the savory curry spices.
1 green bell pepper (seeds removed and diced): Provides crispness and a mild, fresh flavor.
1 medium carrot (peeled and finely grated): Adds subtle sweetness and a beautiful pop of color.
1/2 cup thinly sliced green onion: Offers a sharp, fresh bite for contrast.
1/4 cup tahini: The creamy, nutty base of the dressing that wraps everything in richness.
2 tbsp lemon juice: Injects brightness to balance the curry’s warmth.
2 tsp madras curry powder: The heart of the dish, adding warmth, earthiness, and a hint of spice.
2 tbsp maple syrup: Sweetens the salad naturally and rounds out the curry spice.
Salt and pepper to taste: Essential for bringing all the ingredients into perfect harmony.

How to Make Curried Chickpea Quinoa Salad Recipe

Step 1: Cook the quinoa

Start by bringing your water or broth to a rolling boil in a medium saucepan. Meanwhile, make sure your quinoa is well rinsed under cold water to remove any bitterness. Add the quinoa to the boiling liquid, cover, then lower the heat to a gentle simmer. Let it cook undisturbed for 15 minutes. After that, remove it from heat but keep the lid on for another 5 minutes to steam perfectly fluffy grains. Finally, fluff it with a fork to separate the grains beautifully.

Step 2: Prepare the salad mix

While the quinoa cooks, grab a large mixing bowl and toss together your chickpeas, dried cranberries, diced green bell pepper, grated carrot, and thinly sliced green onion. These fresh ingredients create a vibrant, crunchy base that pairs perfectly with the soft quinoa.

Step 3: Make the curry tahini dressing

In a small bowl, whisk together the tahini, lemon juice, madras curry powder, and maple syrup until smooth and creamy. This dressing is the star that ties everything together, infusing the salad with a warm, nutty richness accentuated by a delicate sweetness and bright citrus spark.

Step 4: Combine everything

When your quinoa is fluffy and cooled slightly, pour it into the bowl with the salad ingredients. Drizzle the curry tahini dressing over the top and toss gently but thoroughly to coat every bite. Taste and season with salt and pepper as needed to elevate all the flavors just right.

How to Serve Curried Chickpea Quinoa Salad Recipe

A bowl filled with a colorful quinoa salad, showing a mix of light yellow quinoa grains, round chickpeas, thin orange carrot shreds, small pieces of green celery, and dark red dried cranberries, all topped with bright green fresh herbs. The bowl is white with small brown specks, and a silver spoon rests inside it at the top right. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like chopped cilantro or parsley are the perfect way to finish this salad, adding a burst of green freshness that complements the curry’s warmth. A sprinkle of toasted sesame seeds or chopped nuts can add a welcome crunch and a nutty layer of flavor as well.

Side Dishes

This salad shines on its own as a fulfilling lunch or light dinner, but it also pairs beautifully with grilled chicken, roasted vegetables, or warm flatbreads. The vibrant flavors make it a versatile companion to a variety of dishes on your table.

Creative Ways to Present

For a colorful presentation, serve the Curried Chickpea Quinoa Salad Recipe in individual mason jars or on a bed of crisp lettuce leaves. You can also stuff it into pita pockets or serve alongside avocado slices for a beautiful, Instagram-worthy meal.

Make Ahead and Storage

Storing Leftovers

This salad keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually develop even more as it sits, making it a fantastic option for meal prep or easy lunches throughout the week.

Freezing

While the quinoa and chickpeas freeze well, the fresh veggies and dressing tend to soften and separate after freezing. For best results, freeze cooked quinoa and chickpeas separately and add fresh veggies and dressing only when serving.

Reheating

If you prefer the salad warm, gently reheat only the quinoa and chickpeas portion in the microwave or on the stove before mixing back with the fresh vegetables and dressing. Avoid overheating to keep the textures fresh and vibrant.

FAQs

Can I use a different type of curry powder?

Absolutely! Madras curry powder is the classic choice for this recipe because of its balanced heat and aromatic spices, but feel free to experiment with your favorite curry blends to suit your taste preferences.

Is this salad vegan and gluten-free?

Yes, this Curried Chickpea Quinoa Salad Recipe is naturally vegan and gluten-free, making it an excellent choice for a wide range of dietary needs.

Can I substitute tahini with something else?

If you don’t have tahini, you can use almond butter or cashew butter for a similar creamy texture, but it will slightly alter the flavor. Greek yogurt can be used as well if you’re not keeping it vegan.

How spicy is this salad?

The salad has a gentle warmth from the madras curry powder but is not overwhelmingly spicy. You can always adjust the curry amount or add a pinch of cayenne pepper if you want more heat.

What are some good additions to customize this salad?

You can toss in some chopped fresh cucumber, roasted sweet potato cubes, or even a handful of toasted pumpkin seeds to add extra crunch and flavor variety.

Final Thoughts

This Curried Chickpea Quinoa Salad Recipe is a joyful celebration of flavors and textures that will brighten any meal with its wholesome ingredients and vibrant colors. Its ease, nutrition, and irresistible taste make it a go-to dish you’ll want to share with friends and family. Go ahead and give it a try—you might just find your new favorite salad!

Curried Chickpea Quinoa Salad Recipe

Ingredients You’ll Need