30-Minute Curried Chickpea Quinoa Salad
A colorful and nutritious Curried Chickpea Quinoa Salad tossed with a creamy, spiced tahini dressing, sweet cranberries, and crisp vegetables. This plant-based, protein-packed salad is ready in just 30 minutes, making it ideal for easy lunches, light dinners, or make-ahead meal prep.
Equipment
- Medium saucepan (1)
- Mixing bowl (1)
- Measuring Cups and Spoons
- Fork or whisk for fluffing and mixing
- Cutting Board and Knife
Ingredients
For the Quinoa:
- 1 cup quinoa rinsed
- 2 cups water or 1 cup water + 1 cup vegetable broth for extra flavor
For the Salad:
- 1 can 15 oz / 255 g chickpeas, drained and rinsed
- ¼ cup dried cranberries 35 g
- 1 green bell pepper diced
- 1 medium carrot peeled and finely grated
- ½ cup green onion thinly sliced (40 g)
For the Dressing:
- ¼ 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
Instructions
- Prepare the Quinoa: Start by rinsing the quinoa under cold running water in a fine-mesh strainer. This step removes the natural coating called saponin, which can taste bitter. While rinsing, gently rub the quinoa between your fingers to ensure it’s thoroughly cleaned. Next, bring 2 cups of water (or a combination of 1 cup water and 1 cup vegetable broth for richer flavor) to a rolling boil in a medium saucepan over medium-high heat.
- Cook the Quinoa: Once the water is boiling, carefully add the rinsed quinoa to the saucepan. Stir it once to make sure the grains are evenly distributed. Reduce the heat to medium-low and cover the pan with a tight-fitting lid. Allow the quinoa to simmer gently for about 15 minutes. Avoid lifting the lid too often, as this traps the steam that cooks the grains perfectly.
- Fluff and Rest the Quinoa: After 15 minutes, remove the saucepan from the heat but keep the lid on. Let the quinoa rest and steam in the pan for an additional 5 minutes. This ensures the grains become tender and fluffy. Finally, lift the lid and use a fork to fluff the quinoa gently, separating the grains without crushing them. Set it aside to slightly cool while you prepare the salad ingredients.
- Prepare the Chickpeas: Drain and rinse a 15-ounce can of chickpeas under cold water. This removes excess sodium and any canning liquid, leaving the chickpeas fresh and ready to absorb the flavors of the dressing. Place them in a large mixing or serving bowl.
- Chop and Prep Vegetables: Dice one green bell pepper into small, even pieces for consistent texture. Peel and finely grate one medium carrot to add a natural sweetness and tender crunch to the salad. Thinly slice 1/2 cup of green onions, using both the white and green parts for mild onion flavor and vibrant color. Add all these prepared vegetables to the bowl with the chickpeas.
- Add Dried Cranberries: Measure out 1/4 cup of dried cranberries and sprinkle them over the chickpeas and vegetables. The cranberries provide a natural sweetness that complements the curry spice in the dressing, balancing the flavors beautifully.
- Make the Curried Tahini Dressing: In a small bowl, combine 1/4 cup tahini, 2 tablespoons lemon juice, 2 teaspoons madras curry powder, and 2 tablespoons maple syrup. Whisk together until smooth and creamy. The tahini adds rich, nutty flavor and healthy fats, while the curry powder brings warmth and depth. Taste the dressing and season lightly with salt and pepper to suit your preference.
- Combine Salad Ingredients: Pour the curried tahini dressing over the chickpeas, vegetables, and cranberries. Gently fold the ingredients together using a large spoon or spatula. Make sure the dressing coats each component evenly so every bite is flavorful and balanced.
- Add the Quinoa: Once the quinoa has cooled slightly, transfer it into the mixing bowl with the dressed salad. Carefully fold the quinoa in, ensuring it is fully incorporated without mashing the chickpeas or vegetables. The salad should be colorful, well-mixed, and slightly glossy from the dressing.
- Season and Adjust Flavors: Taste the salad and adjust seasoning as needed. Add additional salt, pepper, or a squeeze of lemon juice if desired. This final step ensures the flavors are perfectly balanced and the salad is bright and satisfying.
- Serve and Enjoy: Your Curried Chickpea Quinoa Salad is now ready to serve! Enjoy it immediately as a hearty side, light meal, or pack it into containers for meal prep. The salad keeps well in a sealed container in the refrigerator for up to 5 days, making it perfect for make-ahead lunches or quick weekday dinners.
Notes
- Quinoa Cooking Tip: Rinsing quinoa before cooking removes its natural bitterness, resulting in fluffier, more pleasant-tasting grains.
- Flavor Variation: Using half vegetable broth and half water enhances the depth of flavor without adding extra fat.
- Sweetness Balance: Dried cranberries add a natural sweetness that pairs beautifully with the warm curry-spiced tahini dressing. Adjust the quantity to taste.
- Serving Size: The recipe yields 4 hearty portions, but it can easily stretch to 6–8 smaller servings for side dishes or lighter meals.
- Meal Prep Friendly: This salad stores well in the refrigerator, making it ideal for quick lunches or make-ahead meal prep.
