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Vibrant Curry Chickpea Quinoa Salad Recipe

Avatar photoByNora
Jump to Recipe· 4.6 from 109 reviews

If you’re on the lookout for a dish that’s bursting with flavor, texture, and nutrition, I’m thrilled to share my Vibrant Curry Chickpea Quinoa Salad Recipe with you. This salad is one of those rare gems that’s both hearty and fresh, perfect for lunch, dinner, or even potlucks where you want to stand out. Trust me, once you try it, you’ll find yourself coming back to it again and again — it’s fan-freaking-tastic!

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Why You’ll Love This Recipe

  • Flavor Explosion: The curry, turmeric, and fresh ginger combine for a taste that’s vibrant and comforting without being overpowering.
  • Perfectly Balanced Textures: Soft quinoa and chickpeas meet crunchy toasted cashews and crisp veggies for a delightful bite every time.
  • Nutritious & Filling: Packed with protein from quinoa and chickpeas, plus fiber and vitamins from fresh veggies and herbs.
  • Easy to Make Ahead: You can prep most of it in advance, making it a lifesaver for busy weeknights or meal prep.
A large white bowl filled with a colorful quinoa salad that has multiple layers mixed together. The base layer consists of small, light yellow quinoa grains. Mixed in are bright orange thin carrot strips scattered throughout. There are also chunks of red bell pepper pieces adding a vivid color contrast. Light beige chickpeas are spread evenly around the salad, along with small green peas. Dark purple raisin pieces are scattered here and there, adding darker tones. Finely chopped green herbs and bits of red onion are mixed in, adding texture and freshness. A wooden spoon with a white handle rests inside the bowl. The bowl sits on a white marbled surface with some green parsley leaves nearby. photo taken with an iphone --ar 2:3 --v 7 - Vibrant Curry Chickpea Quinoa Salad, healthy chickpea quinoa salad, easy vegetarian salad, flavorful vegan quinoa salad, nutritious protein-packed salad this …

Ingredients You’ll Need

Each ingredient in this Vibrant Curry Chickpea Quinoa Salad Recipe is chosen to complement one another, creating a harmony of sweet, spicy, and fresh flavors. When shopping, opt for freshly grated ginger and good-quality curry powder — they make a difference!

Flat lay of a small mound of fluffy cooked quinoa, a small white bowl of bright green thawed peas, a small white bowl of smooth golden sesame oil, a fresh piece of ginger root with a knobby texture, a heap of bright yellow curry powder, a pinch of vibrant turmeric powder, a small pile of beige garlic powder, a sprinkle of coarse sea salt crystals, freshly ground black peppercorns scattered lightly, a whole shiny red bell pepper, thin orange carrot sticks, a small white bowl of deep red dried cherries, small diced pieces of crisp red onion, finely chopped fresh cilantro leaves, finely chopped flat leaf parsley, a small white bowl filled with raw creamy beige cashews, a small white bowl of golden maple syrup, a pinch of bright red cayenne powder, coarse sea salt crystals sprinkled separately — all arranged symmetrically on a simple white ceramic plate and bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Vibrant Curry Chickpea Quinoa Salad, healthy chickpea quinoa salad, easy vegetarian salad, flavorful vegan quinoa salad, nutritious protein-packed salad
  • Quinoa: This super grain cooks quickly and soaks up the curry spices beautifully.
  • Chickpeas: Canned works perfectly here — just give them a thorough rinse.
  • Frozen green peas: Adds a pop of color and gentle sweetness; thaw before mixing.
  • Sesame oil: Adds a subtle nuttiness, but olive oil is a fine substitute if needed.
  • Fresh ginger: Bright and zesty, freshly grated is key for that punch.
  • Curry powder: Choose your favorite blend, and feel free to up the quantity if you like it spicy.
  • Ground turmeric: Gives the salad its vibrant golden hue and warm flavor.
  • Garlic powder: For a gentle savory depth without overpowering fresh garlic’s bite.
  • Salt and black pepper: To season and balance all the flavors.
  • Red bell pepper: Crisp and sweet — diced small for even distribution.
  • Shredded carrots: Adds crunch and natural sweetness.
  • Dried cherries (or cranberries): These bring a nice tart-sweet contrast that wakes up your palate.
  • Red onion: Finely diced to add a sharp bite without being too pungent.
  • Cilantro and flat leaf parsley: Fresh herbs brighten the whole dish with vibrant herbal notes.
  • Raw cashews: The star crunch element, toasted and dressed in maple cayenne glaze.
  • Pure maple syrup: Sweetens the cashews just enough to balance the cayenne.
  • Cayenne pepper: For a warm spicy kick on your toasted nuts.
  • Sea salt: Enhances all flavors in both the salad and the nuts.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this Vibrant Curry Chickpea Quinoa Salad Recipe depending on what’s in season or what my family’s craving. Don’t be afraid to make it your own — you’ll find that slight adjustments can make a big impact.

  • Add Avocado: Creamy avocado chunks dunked in right before serving add extra richness and a buttery texture.
  • Make it Vegan: It already is, but if you want to add a tangy dressing, try a lemon-tahini drizzle instead of sesame oil.
  • Swap the Nuts: If cashews aren’t your favorite or you have allergies, roasted almonds or pumpkin seeds work great.
  • Seasonal Veggie Swap: In winter, I sometimes add roasted sweet potato cubes or steamed broccoli for warmth and heartiness.

How to Make Vibrant Curry Chickpea Quinoa Salad Recipe

Step 1: Cook the Quinoa to Fluffy Perfection

Start by rinsing your quinoa under cold water—it helps remove any bitterness. Then combine the quinoa with water in a medium pot and bring it to a boil. As soon as it boils, reduce the heat to low, cover with a lid, and let it cook for exactly 15 minutes—no peeking! When the time’s up, turn off the heat but keep it covered so it can steam for another 5 to 10 minutes. This extra steam time is what makes quinoa fluffy and not mushy. Meanwhile, get your veggies chopped and prepped.

Step 2: Mix in the Flavorful Ingredients

Once your quinoa is perfectly cooked and fluffed, stir in those rinsed chickpeas and thawed green peas. Now add in the sesame oil, freshly grated ginger, curry powder, turmeric, garlic powder, salt, and black pepper. Give it a good mix—you’ll notice the kitchen filling with that wonderful warm spice aroma, which always makes me smile.

Step 3: Toss in Fresh Veggies and Herbs

Red bell pepper, shredded carrots, dried cherries, red onion, cilantro, and parsley make this salad sing with freshness. Toss them gently into your curry-spiced quinoa mix. The colors here are so beautiful; I love how vibrant it looks before you even get to taste it!

Step 4: Make Your Maple Cayenne Toasted Cashews

This is my favorite finishing touch. Heat a skillet over medium and toast the raw cashews for about 4 to 6 minutes, stirring frequently. When they turn golden brown and start to smell nutty, remove the heat and immediately stir in the maple syrup, cayenne, and sea salt. Keep stirring for another 30 seconds to get a nice even glaze coating. Transfer cashews to parchment paper or a plate to cool in a single layer. Don’t skip the cooling step — spreading them out prevents clumping and keeps the crunch alive.

Step 5: Serve and Enjoy!

Top your salad with those beautifully glazed cashews right before serving to keep them crunchy. Serves 4 as a main or about 6 as a side dish. This salad holds up great if you want to make it ahead — just wait to add the cashews until the moment you’re ready to eat.

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Pro Tips for Making Vibrant Curry Chickpea Quinoa Salad Recipe

  • Even Cooking: Rinsing quinoa before cooking prevents bitterness and keeps the texture light and fluffy.
  • Layer Your Flavors: Adding spices after the quinoa cooks preserves their brightness and prevents burning during cooking.
  • Cool Cashews Properly: Spread toasted nuts thin on parchment to avoid clumping and keep that satisfying crunch.
  • Fresh Herbs Matter: Adding cilantro and parsley last keeps their flavors bright and vibrant instead of wilting.

How to Serve Vibrant Curry Chickpea Quinoa Salad Recipe

Vibrant Curry Chickpea Quinoa Salad Recipe - Serving

Garnishes

I often sprinkle a little extra chopped cilantro and a squeeze of fresh lemon juice right before serving — it adds a fresh zing that brightens the whole dish. Sometimes, I add a handful of microgreens on top for a gourmet touch and extra crunch.

Side Dishes

This salad pairs beautifully with grilled chicken or fish if you want some extra protein on the side. For vegetarian meals, I love serving it alongside warm naan or roasted vegetables like cauliflower or sweet potatoes.

Creative Ways to Present

For special occasions, I’ve layered this salad in clear glass jars for a pretty presentation that shows off all those colorful layers. It’s also fantastic scooped into hollowed-out bell peppers for a fun edible bowl that kids usually adore!

Make Ahead and Storage

Storing Leftovers

I store the quinoa salad in an airtight container in the fridge for up to 3 days. To keep the salad fresh and prevent sogginess, I keep the maple cayenne cashews separate until just before serving.

Freezing

Personally, I don’t recommend freezing this salad because the fresh veggies and herbs tend to lose their texture and flavor. It’s best enjoyed fresh or refrigerated.

Reheating

If you like your salad warm, I gently reheat the quinoa and chickpea base in the microwave or on the stove, then stir in the fresh veggies afterward to keep their crunch. Remember to add the cashews last for that unbeatable crisp finish.

FAQs

  1. Can I use other grains instead of quinoa in this salad?

    Absolutely! While quinoa adds a unique nuttiness and protein punch, you can substitute cooked couscous, bulgur, or even brown rice. Keep in mind the cooking times and textures will differ, so adjust accordingly.

  2. How spicy is this salad, and can I adjust the heat?

    This salad has a gentle warm spice from curry powder and cayenne in the cashews, but it’s not overpowering. You can easily increase or reduce the cayenne and curry powder amounts to suit your preferred heat level.

  3. Can I make this recipe nut-free?

    Yes! Simply omit the cashews or replace them with toasted seeds like pumpkin or sunflower seeds for that crunchy element without nuts.

  4. Is this salad good for meal prep?

    Definitely. It stores well in the fridge for a few days, and prepping ahead saves you time during busy weeks. Just remember to add the toasted cashews fresh to retain their crunch.

Final Thoughts

This Vibrant Curry Chickpea Quinoa Salad Recipe has become a staple in my kitchen because it’s easy, packed with flavor, and full of wholesome ingredients that make you feel good inside and out. Whenever I whip it up, my family goes crazy for those maple cayenne cashews—such a simple trick that adds so much texture and excitement! I really hope you give this recipe a try and make it your own because it’s one of those dishes that brings joy with every bite. Happy cooking, friend!

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Vibrant Curry Chickpea Quinoa Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 109 reviews
  • Author: Nora
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings as a main meal or 6 servings as a side
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Fusion
  • Diet: Vegetarian
Print Recipe

Description

A vibrant and flavorful curry cashew chickpea quinoa salad featuring a mix of protein-rich quinoa and chickpeas, fresh veggies, and sweet-tangy dried cherries. Toasted maple cayenne cashews add a spicy crunch, making this dish perfect as a nutritious main meal or a colorful side.

Ingredients

For the quinoa:

  • 3/4 cup quinoa
  • 1 2/3 cup water
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 3/4 cup frozen green peas, thawed
  • 1 tablespoon sesame oil (or substitute olive oil)
  • 1/2 tablespoon freshly grated ginger
  • 1 teaspoon curry powder, plus more if desired
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste

For the mix-ins:

  • 1 red bell pepper, diced
  • 1/2 cup shredded carrots (from 1 large carrot)
  • 1/2 cup dried cherries (or dried cranberries)
  • 1/4 cup finely diced red onion
  • 1/3 cup finely diced cilantro
  • 1/3 cup finely diced flat leaf parsley

For the maple cayenne toasted cashews:

  • 3/4 cup raw cashews
  • 1/2 tablespoon pure maple syrup
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon sea salt

Instructions

  1. Cook the quinoa: Add quinoa and water to a medium pot and bring to a boil. Cover, reduce heat to low, and cook for exactly 15 minutes. Remove from heat, fluff quinoa with a fork, then replace lid and let steam for an additional 5-10 minutes. While cooking, chop all veggies.
  2. Mix in chickpeas and spices: Stir in rinsed chickpeas, thawed peas, sesame oil, freshly grated ginger, curry powder, ground turmeric, garlic powder, salt, and black pepper into the cooked quinoa until well combined.
  3. Add fresh veggies and herbs: Incorporate diced red bell pepper, shredded carrots, dried cherries, diced red onion, chopped cilantro, and flat leaf parsley into the quinoa mixture, folding gently to combine all flavors evenly.
  4. Prepare maple cayenne toasted cashews: Heat a skillet over medium heat, add raw cashews and toast for 4-6 minutes, stirring frequently until golden brown and fragrant. Turn off heat, immediately add maple syrup, cayenne pepper, and sea salt; stir continuously for 30 seconds to coat cashews. Transfer to parchment paper or plate to cool, spreading in an even layer to prevent sticking.
  5. Serve: Top the quinoa salad with cooled maple cayenne cashews just before serving to maintain their crunch. Serves 4 as a main dish or 6 as a side.

Notes

  • Wait to add the toasted cashews until just before serving to keep them crunchy.
  • Adjust the amount of curry powder for a stronger curry flavor if desired.
  • You can substitute dried cranberries if dried cherries are unavailable.
  • For variation, try using different herbs like mint or basil.
  • Salad can be served warm or chilled according to preference.

Nutrition

  • Serving Size: 1 serving (main meal)
  • Calories: 420
  • Sugar: 7g
  • Sodium: 400mg
  • Fat: 18g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 8g
  • Protein: 15g
  • Cholesterol: 0mg
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Hey there, I’m Nora Blake, the foodie behind LittleSpoonBites.com! I’m here to make cooking YUMMY, EASY, and a whole lotta FUN! From cozy dinners to sweet treats, I’m all about simple recipes that taste like a warm hug. So grab a spoon, tie that apron, and let’s whip up something DELICIOUS together!

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