Description
A quick and satisfying meal featuring creamy peanut flavor balanced with crunchy vegetables and tender chickpeas.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1/2 cup cooked quinoa
- 1/2 cup shredded carrots
- 1/2 cup cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup green onions, chopped
- 1/4 cup peanuts, chopped
- 2 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Drain and rinse the chickpeas well. Chop the cucumber, red bell pepper, green onions, and cilantro. Optional: mash some chickpeas for a creamier texture.
- In a small bowl, whisk together the peanut butter, soy sauce, honey or maple syrup, rice vinegar, sesame oil, and salt and pepper until smooth.
- In a large bowl, combine the chickpeas, cooked quinoa, shredded carrots, diced cucumber, diced red bell pepper, and chopped green onions. Pour the peanut dressing over the mixture and toss gently.
- Divide into bowls and top with chopped peanuts and cilantro. Taste and adjust seasoning as needed. Serve immediately.
Notes
Use low-sodium soy sauce to control salt. Store leftovers in an airtight container in the fridge for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No Cooking Required
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 12g
- Sodium: 1100mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 13g
- Protein: 22g
- Cholesterol: 0mg