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Easy Curry Chickpea Quinoa Salad with Maple Cayenne Cashews

A vibrant vegan quinoa salad featuring curry-spiced chickpeas, fresh vegetables, and sweet-spicy maple cayenne cashews.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Fusion, Plant-Based
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1 cup quinoa uncooked, rinsed
  • 2 cups water or vegetable broth
  • 1.5 cups chickpeas cooked, drained
  • 1 tbsp olive oil
  • 1.5 tsp curry powder
  • 0.5 tsp ground cumin
  • 0.25 tsp turmeric
Maple Cayenne Cashews
  • 0.75 cup raw cashews
  • 2 tbsp maple syrup
  • 0.5 tsp cayenne pepper

Equipment

  • Saucepan
  • Skillet
  • Mixing bowls
  • Baking sheet

Method
 

  1. Cook quinoa in water or broth until fluffy; cool slightly.
  2. Sauté chickpeas with olive oil and spices until fragrant.
  3. Roast cashews with maple syrup and cayenne until caramelized.
  4. Whisk dressing ingredients until smooth.
  5. Combine quinoa, chickpeas, vegetables, and dressing.
  6. Top with maple cayenne cashews and serve.

Notes

Store cashews separately for best texture.