A light, refreshing, and protein-packed salad combining chickpeas, quinoa, and Thai-inspired flavors. Perfect for a quick lunch or healthy side dish.

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Rinse quinoa under cold water. In a saucepan, combine quinoa and water. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed. Remove from heat and let cool.
In a large bowl, combine cooked quinoa, chickpeas, cabbage, bell pepper, carrots, cilantro, and green onions.
In a small bowl, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, ginger, garlic, and lime juice. Add water a tablespoon at a time to reach desired consistency.
Pour the dressing over the salad and toss to combine.
Top with chopped peanuts if using and serve immediately or refrigerate until ready to eat.

For a spicier version, add a dash of sriracha or red pepper flakes to the dressing.
This salad stores well in the refrigerator for up to 3 days.
Make it gluten-free by using tamari instead of soy sauce.