Home Healthy food Vibrant Curry Cashew Chickpea Quinoa Salad

Vibrant Curry Cashew Chickpea Quinoa Salad

by Contributing Author

I first started making this quinoa salad when Sydney was about three months old. I wanted a healthy meal prep lunch that was flavorful and nutritious, but most importantly, I wanted a salad that would last for days in the fridge without tarnishing. deliver.

There are some other great quinoa salads on the blog, but this chickpea curry quinoa salad Really take cake. Nutritious quinoa is infused with fresh grated ginger, curry powder, garlic powder and earthy turmeric for a vibrant, intense flavor.

Oh and don’t forget beautiful vegetables, fruits and herbs like red peppers, carrots, peas, red onions, dried cherries, coriander and parsley. There is no doubt that you won’t be able to stop once you take a bite. Especially after trying my spicy maple glazed cashew!

Ingredients for this curry quinoa salad

This delicious vegan curried chickpea quinoa salad is packed with rainbow vegetables and an incredible blend of spices.

  • Quinoa: I like regular, white quinoabut tricolor quinoa works just as well. It can be cooked in water or vegetarian broth.
  • Chickpea: Delicious boost of vegetable protein. See below for protein ideas.
  • sesame oil: a little sesame oil It helps to flavor the quinoa and infuse it with spices.
  • Herbs & Spices: Add freshly grated ginger curry powder, turmeric, garlic powder, cayenne peppersalt and pepper to give the salad a nice warm curry flavor.
  • For add-ins: This quinoa salad calls for crunchy red paprika, julienne carrots, green peas, dried cherries, red onions, cilantro, and parsley. A blend of vegetables and herbs gives it a crunchy texture coupled with fresh, bold flavors.
  • For cashew nuts: i love that crunch cashew nuts Give me this salad, I like to toast them a little Maple syrup, cayenne pepper, and sea salt. Hmm.

Curry Quinoa Salad Ingredients on Cutting Board

Customize this Curry Cashew Chickpea Quinoa Salad

  • Switch proteins. If you’re not vegan or vegetarian, I think the grilled chicken is delicious. Try this marinade too!
  • Please use the vegetables you have on hand. This salad would also be delicious with shredded red cabbage, snap peas, scallions, or even roasted broccoli or cauliflower.
  • Choose your sweetness. I love this salad with dried cherries, but feel free to use dried cranberries, raisins, golden raisins, and chopped dates to add a little sweetness to the whole thing.
  • Switch nuts. If you want to sub, I recommend using already roasted nuts. Honey-roasted peanuts, cashews, or pistachios are best.

Bright curried cashew quinoa salad in a large bowl

How to make the perfect fluffy quinoa

Don’t forget to get all the tips and tricks for making the best fluffy quinoa in this post! increase.

delicious maple cayenne toasted cashew nuts

Cashews are optional in this salad, but I highly recommend adding them as they are so delicious.

  1. Add the cashews to the pan on the stovetop over medium heat.
  2. Toss carefully until it starts to smell fragrant and turns light brown. This should take about 5 minutes.
  3. Remove from heat immediately and stir in maple syrup, cayenne pepper and salt. Then set them aside to cool before adding them to the salad.

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

Curry Chickpea Quinoa Beautiful Salad 5 Steps

  1. Cook the quinoa. Start by cooking the quinoa in water or broth until fluffy. set aside.
  2. Add chickpeas and seasonings. Mix all the chickpeas, sesame oil and delicious seasonings well.
  3. Add mixins. Add chopped vegetables, herbs and dried cherries.
  4. Toast the cashew nuts. Toast cashews (if using) and add maple syrup, cayenne, and sea salt. Cool on plate or parchment.
  5. toss & serve. Add chilled cashews to the salad, toss and enjoy!

Curry chickpea quinoa salad 3 plates with forks

How to store quinoa salad

This delicious vegan curry cashew chickpea quinoa salad is even better when marinated in spices for several days.Airtight container (or some meal prep containers these are) for up to 5 days, all week long. As a side dish or main dish, it’s easy to make the night before, so it’s also great as a side dish.

Curry quinoa salad on plate with fork

More Quinoa Recipes to Try

Get all my quinoa recipes here!

We hope you like this bright Curry Cashew Chickpea Quinoa Salad. If you make it, please rate the recipe by leaving a comment below — I really appreciate it! xo.

Bright curry cashew chickpeas quinoa salad

Vibrant curried chickpea quinoa salad on a plate

A vibrant curry cashew chickpea quinoa salad packed with veggies and delicious flavors of curry powder, fresh ginger, turmeric, sweet and spicy maple glazed cashew nuts. This amazing vegan curried chickpea quinoa salad is easy to make into the perfect main dish or healthy side dish!


  • For quinoa:
  • 3/4
  • 1 2/3
  • 1
    (15 oz) can of chickpeas, rinsed and drained
  • ¾
    frozen green peas, defrosted
  • 1
    sesame oil (or sub-olive oil)
  • ½
    grated ginger
  • 1
    tea spoon
    Curry powder, add more if you want a bigger curry punch.
  • ¼
    tea spoon
    turmeric powder
  • ¼
    tea spoon
    garlic powder
  • ½
    tea spoon
  • freshly ground black pepper
  • For mixins:
  • 1
    diced red bell pepper
  • 1/2
    Shredded carrot (1 large carrot)
  • 1/2
    dried cherries (or dried cranberries)
  • 1/4
    finely chopped red onion
  • 1/3
    finely diced coriander
  • 1/3
    finely diced flat leaf parsley
  • For Maple Cayenne Toasted Cashews:
  • 3/4
    raw cashew nuts
  • ½
    pure maple syrup
  • ¼
    tea spoon
    cayenne pepper
  • ½
    tea spoon
    sea ​​salt


  1. Put the quinoa and water in a medium pot, and when it boils, cover it, reduce the heat to low, and simmer for about 15 minutes. After 15 minutes, remove from heat, flake the quinoa with a fork, cover, and steam for another 5-10 minutes. You can chop all the vegetables while the quinoa is cooking.

  2. When the quinoa is done cooking, stir in the chickpeas, peas, sesame oil, ginger, curry powder, turmeric, garlic powder, salt and black pepper.

  3. Then stir in the red bell pepper, julienne carrots, dried cherries, red onion, cilantro, and parsley.

  4. Finally make maple cayenne roasted cashew nuts. Add the cashews to the skillet and place over medium heat. Toast the cashews for 4-6 minutes, stirring frequently until slightly golden brown and fragrant. Turn off heat and immediately add maple syrup, cayenne pepper and sea salt. Stir for an additional 30 seconds to coat the cashews, then transfer to a plate or parchment paper to cool for a few minutes.

  5. Top quinoa with cashews and serve! Serves 4 for mains and 6 for sides. We recommend waiting to add cashew nuts.

recipe notebook

Check out the full post for tips, tricks, and ways to customize this quinoa salad.


Serving: 4 servings

Serving size: 1 serving (4 sticks base)

calorie: 492kcal

obesity: 17.8g

saturated fat: 2g

carbohydrates: 68.5g

fiber: 12.2g

sugar: 15.5g

protein: 16g

Recipe: Monique Volz // Ambitious Kitchen | Photographer: eat sweets

This post was first published on June 17, 2020 and republished on April 17, 2023.

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