Name: Curried Chickpea Quinoa Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: International / Fusion
Ingredients: 1 cup quinoa, rinsed; 2 cups water, or 1 cup water and 1 cup vegetable broth; 1 (15 oz) can chickpeas, drained and rinsed (about 1½ cups / 255 g); ¼ cup dried cranberries (35 g); 1 green bell pepper, seeded and diced; 1 medium carrot, peeled and finely grated; ½ cup thinly sliced green onion (40 g); ¼ cup tahini (60 g); 2 tablespoons lemon juice (30 mL); 2 teaspoons Madras curry powder; 2 tablespoons maple syrup (30 mL); Salt and black pepper, to taste

Description

A flavorful Curried Chickpea Quinoa Salad made with fluffy quinoa, tender chickpeas, crunchy vegetables, sweet cranberries, and a creamy curry-tahini dressing. Perfect for meal prep, lunch, or a light dinner.

Ingredients

Scale

For the Quinoa

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

For the Salad

1 (15 oz) can chickpeas, drained and rinsed (about 1½ cups / 255 g)
¼ cup dried cranberries (35 g)
1 green bell pepper, seeded and diced
1 medium carrot, peeled and finely grated
½ cup thinly sliced green onion (40 g)
¼ cup tahini (60 g)
2 tablespoons lemon juice (30 mL)
2 teaspoons Madras curry powder
2 tablespoons maple syrup (30 mL)
Salt and black pepper, to taste

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Instructions

Bring the water or water-and-broth mixture to a boil in a medium saucepan.
Rinse the quinoa thoroughly under cold water, then add it to the boiling liquid.
Cover, reduce the heat to medium-low, and gently simmer for about 15 minutes.
Remove from the heat and let the quinoa sit, covered, for 5 minutes. Remove the lid and fluff with a fork.
While the quinoa cooks, add the chickpeas, cranberries, bell pepper, grated carrot, green onion, tahini, lemon juice, curry powder, and maple syrup to a large mixing bowl.
Stir well until everything is evenly coated.
Add the cooked quinoa and toss until fully combined.
Season with salt and black pepper to taste. Serve immediately or chill before serving.

Notes

Rinse the quinoa well to remove any naturally bitter coating.
Vegetable broth adds extra flavor, but water works perfectly.
Let the salad chill for 20–30 minutes for an even deeper curry flavor.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
If the salad thickens after chilling, add a small splash of lemon juice before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Method: Stovetop
Cuisine: International / Fusion

Nutrition

Serving Size: 1 serving, about 1/6 of recipe
Calories: 280 kcal
Sugar: 10 g
Sodium: 190 mg
Fat: 9 g
Saturated Fat: 1.3 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 7 g
Protein: 10 g
Cholesterol: 0 mg