Vibrant Curry Cashew Chickpea Quinoa Salad


I first began making this quinoa salad when Sidney was round 3 months outdated; I needed a wholesome meal prep lunch that was flavorful and nutritious however most significantly, I needed a salad that will final for days within the fridge with out getting bizarre. AND DAMN DOES THIS SALAD DELIVER.

I’ve just a few different quinoa salads on the weblog which might be fabulous, however this chickpea curry quinoa salad actually takes the cake. It’s brilliant, daring and filled with taste due to the nutritious quinoa that’s infused with contemporary grated ginger, curry powder, garlic powder and earthy floor turmeric.

Oh, and let’s not neglect in regards to the stunning veggies, fruits & herbs together with purple bell pepper, carrots, peas, purple onion, dried cherries, cilantro and parsley. As soon as you’re taking a chew, I promise you gained’t be capable to cease. Particularly after you attempt my spicy maple glazed cashews!

vibrant chickpea quinoa salad in a bowl with a fork

Substances on this curry quinoa salad

This scrumptious vegan curry chickpea quinoa salad is loaded with a rainbow of veggies and an unbelievable mix of spices. Right here’s what you’ll want:

  • Quinoa: I like utilizing common, white quinoa, however tri colour quinoa will work simply as effectively. You may cook dinner it in water or vegetarian broth.
  • Chickpeas: so as to add a scrumptious increase of plant-based protein. See under for extra protein concepts!
  • Sesame oil: a little bit of sesame oil will assist taste the quinoa and infuse the spices. Be at liberty to sub olive oil.
  • Herbs & spices: we’re including freshly grated ginger, curry powder, turmeric, garlic powder, cayenne pepper, salt & pepper to present the salad a beautiful, warming curry taste.
  • For the add-ins: this quinoa salad requires crunchy purple bell pepper, shredded carrots, inexperienced peas, dried cherries, purple onion, cilantro and parsley. The mix of veggies and herbs offers it a pleasant crunchy texture paired with contemporary, daring taste.
  • For the cashews: I like the crunch that the cashews give this salad, and I wish to toast them with slightly maple syrup, cayenne pepper, and sea salt. YUM.

curry quinoa salad ingredients on a cutting board

Customise this curry cashew chickpea quinoa salad

  • Change up your protein. When you’re not vegan or vegetarian I feel grilled rooster could be scrumptious in right here. Attempt this marinade, too!
  • Use the veggies you’ve gotten readily available. Shredded purple cabbage, snap peas, inexperienced onion and even roasted broccoli or cauliflower could be scrumptious on this salad.
  • Select your sweetness. I like this salad with dried cherries however be at liberty to make use of dried cranberries, raisins, golden raisins or chopped dates for little bites of sweetness all through.
  • Change up your nuts. I like to recommend utilizing already roasted nuts if you wish to sub. Honey roasted peanuts, cashews or pistachios could be nice choices.

vibrant curry cashew quinoa salad in a large bowl

The best way to cook dinner the right fluffy quinoa

Don’t neglect to get all of my ideas and tips for making the BEST fluffy quinoa in this submit! As I discussed, you’ll be able to cook dinner your quinoa in water, vegetable broth, or, when you’re not vegan or vegetarian, rooster broth.

Scrumptious maple cayenne toasted cashews

The cashews are non-obligatory on this salad however I HIGHLY suggest including them as a result of they’re so scrumptious. Right here’s learn how to make them:

  1. Add your cashews to a pan on the stovetop over medium warmth.
  2. Rigorously toss them round till they start to scent aromatic and begin turning mild brown, which needs to be about 5 minutes.
  3. Instantly take away them from the warmth and stir within the maple syrup, cayenne pepper, and salt. Then set them apart to chill earlier than including them to your salad.

curry chickpea quinoa salad in a large bowl with a wooden spoon

Stunning chickpea curry quinoa salad in 5 steps

  1. Prepare dinner your quinoa. Begin by cooking your quinoa in water or broth till it’s good and fluffy. Set it apart.
  2. Add chickpeas & seasonings. Stir within the chickpeas, sesame oil, and all of these yummy seasonings till they’re effectively mixed.
  3. Add the mix-ins. Fold in your chopped veggies, herbs, and dried cherries.
  4. Toast the cashews. Toast your cashews (if utilizing) and add the maple syrup, cayenne, and sea salt. Allow them to cool on a plate or parchment paper.
  5. Toss & serve. Add the cooled cashews to your salad, toss, and serve!

curry chickpea quinoa salad on three plates with forks

The best way to retailer quinoa salad

This scrumptious vegan curry cashew chickpea quinoa salad will get even higher over the course of some days because it marinates within the spices. Retailer it in an hermetic container (or just a few meal prep containers like these) for as much as 5 days and revel in all week lengthy. It’s excellent for meal prep as a aspect dish or a major dish, and you’ll simply make it the evening earlier than.

curry quinoa salad on a plate with a fork

Extra quinoa recipes to attempt

Get all of my quinoa recipes right here!

I hope you’re keen on this vibrant curry cashew chickpea quinoa salad. When you make it, please depart a remark under and price the recipe — I actually admire it! xo.

Vibrant Curry Cashew Chickpea Quinoa Salad

vibrant curry chickpea quinoa salad on a plate

Vibrant curry cashew chickpea quinoa salad filled with veggies and scrumptious taste from curry powder, contemporary ginger, turmeric and candy and spicy maple glazed cashews. This excellent vegan curry chickpea quinoa salad is simple to make for the right major meal or wholesome aspect dish!


  • For the quinoa:
  • 3/4
  • 1 2/3
  • 1
    (15 ounce) can chickpeas, rinsed and drained
  • ¾
    frozen inexperienced peas, thawed
  • 1
    sesame oil (or sub olive oil)
  • ½
    freshly grated ginger
  • 1
    curry powder, plus extra if you would like a very huge curry punch!
  • ¼
    floor turmeric
  • ¼
    garlic powder
  • ½
  • Freshly floor black pepper
  • For the mix-ins:
  • 1
    purple bell pepper, diced
  • 1/2
    shredded carrots (from 1 giant carrot)
  • 1/2
    dried cherries (or dried cranberries)
  • 1/4
    finely diced purple onion
  • 1/3
    finely diced cilantro
  • 1/3
    finely diced flat leaf parsley
  • For the maple cayenne toasted cashews:
  • 3/4
    uncooked cashews
  • ½
    pure maple syrup
  • ¼
    cayenne pepper
  • ½
    sea salt


  1. Add in quinoa and water to a medium pot and produce combination to a boil, then cowl, scale back warmth to low and cook dinner for precisely quarter-hour. After quarter-hour, take away from warmth and fluff quinoa with a fork, then change lid and permit quinoa to steam for 5-10 extra minutes. Whereas quinoa is cooking you’ll be able to chop all of your veggies.

  2. As soon as quinoa is finished cooking, stir in chickpeas, peas, sesame oil, ginger, curry powder, turmeric, garlic powder, salt and black pepper.

  3. Subsequent stir in purple bell pepper, shredded carrots, dried cherries, purple onion, cilantro and parsley.

  4. Lastly make your maple cayenne toasted cashews: place cashews in a skillet over medium warmth. Toast cashews for 4-6 minutes, stirring often till they flip barely golden brown and aromatic, then flip off warmth and instantly add in maple syrup, cayenne pepper and sea salt. Stir for 30 extra seconds to coat cashews, then switch to a plate or piece of parchment paper to chill for a couple of minutes. Cashews might stick collectively so attempt to unfold them in a good layer when they’re cooling.

  5. Prime quinoa with cashews and serve! Serves 4 for a major meal or 6 as a aspect. I recommend ready so as to add cashews till you might be able to serve in order that they keep good and crunchy.

Recipe Notes

See the total submit for ideas, tips, and methods to customise this quinoa salad!


Servings: 4 servings

Serving dimension: 1 serving (primarily based on 4)

Energy: 492kcal

Fats: 17.8g

Saturated fats: 2g

Carbohydrates: 68.5g

Fiber: 12.2g

Sugar: 15.5g

Protein: 16g

Recipe by: Monique Volz // Bold Kitchen | Images by: Eat Love Eats

This submit was initially printed on June seventeenth, 2020, and republished on April seventeenth, 2023.



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