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Home » Recipes » Chickpea Quinoa Power Salad {Gluten Free}

Chickpea Quinoa Power Salad {Gluten Free}

1/7/22

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This Chickpea Quinoa Power Salad with Jalapeno Dressing is a delicious rainbow slaw with diced mango and chili lime chickpeas!

This Chickpea Quinoa Power Salad with Jalapeno Dressing is a delicious, vegetarian rainbow slaw with diced mango and 2-minute chili lime chickpeas!

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How to make this recipe

  1. Make the chili lime chickpeas.
  2. Meanwhile, cook quinoa.
  3. Mix ingredients for jalapeno dressing in a food processor or blender.
  4. Chop and prepare veggies and mango, dumping into a large bowl.
  5. Toss all salad ingredients together and serve immediately.
  6. If using for weekly meal prep, keep chickpeas and dressing separate, adding right before serving to ensure salad stays fresh. 

This Chickpea Quinoa Power Salad with Jalapeno Dressing is a delicious, vegetarian rainbow slaw with diced mango and 2-minute chili lime chickpeas!

Ingredients and substitutions

  • Quinoa – use couscous, barley, farro or another grain of choice for this recipe. 
  • Napa cabbage – use green cabbage, Savoy cabbage or bok choy in place of Napa cabbage 
  • Red cabbage – if you don’t have any red cabbage on hand, double the Napa cabbage, Brussel sprouts or kale instead. 
  • Carrots – replace with parsnips, turnips or celery for similar taste and texture. 
  • Cucumber – leave out altogether or replace with celery, green papaya, jicama or zucchini. 
  • Basil – oregano, tarragon or mint are great basil replacements. 
  • Mint – fresh basil, parsley, cilantro or rosemary can be used in place of mint. 
  • Mango – peach, papaya, nectarines or apricots can be used in place of mangos. 
  • Pea shoots – if you’re in a pinch, leave the pea shoots out altogether or replace with watercress or baby spinach. 
  • Radishes – jicama, white turnip, beetroot or parsnips can be used in place of radishes. 
  • Shredded coconut – use unsweetened or sweetened coconut for this recipe. 

Jalapeno Dressing

  • Jalapeno – use fresh jalapenos or jarred pickled jalapenos for less of a kick.
  • Sour cream – use plain, unsweetened greek yogurt in place of sour cream. 
  • Cilantro – if you’re not a fan of cilantro, use basil or parsley in place of cilantro. 
  • Shredded coconut – use unsweetened or sweetened coconut for this recipe. 
  • Lime juice – use bottled or fresh lime juice.

Chili Lime Chickpeas

  • Chickpeas – beans or lentils would also work
  • Chili powder – use cayenne pepper, paprika or crushed chilli peppers. 
  • Lime juice – use bottled or fresh lime juice for this recipe.

This Chickpea Quinoa Power Salad with Jalapeno Dressing is a delicious, vegetarian rainbow slaw with diced mango and 2-minute chili lime chickpeas!

Storing this chickpea salad

These bowls are better enjoyed immediately. However, if you'd like to store these bowls in the fridge as a meal prep meal, they will store in the fridge up to 5 days. To make sure that this dish lasts five days in the fridge, keep the dressing separate to ensure that the ingredients remain fresh and that the cabbage doesn't get soggy.

Freezing leftover quinoa

Unfortunately, this power bowl isn't a freezer-friendly meal. On the bright side, if you made extra quinoa, you can freeze the leftover cooked quinoa for another time. Quinoa can be used in so many dishes that it's a great option to double the serving to use for future dishes. Store in freezer safe glass containers for up to 3 months. Defrost in the fridge the night before you're ready to use it.

This Chickpea Quinoa Power Salad with Jalapeno Dressing is a delicious, vegetarian rainbow slaw with diced mango and 2-minute chili lime chickpeas!

More delicious salad bowl recipes

  • Summer Buddha Bowl with turmeric chickpeas
  • Warm tahini kale + quinoa bowl with roasted chickpeas
  • Mediterranean chickpea salad jars

Meal prep tools

  • Grab some glass meal prep bowls if you plan on turning these bowls into your weekly lunches.
  • These mason jars are great for salads too
  • Freeze the quinoa in glass microwave-safe bowls up to 3 months
Chickpea Quinoa Power Salad

Chickpea Quinoa Power Salad {Gluten Free}

This Chickpea Quinoa Power Salad with Jalapeno Dressing is a delicious rainbow slaw with diced mango and chili lime chickpeas!
4.67 from 75 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 45 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 270kcal
Author: Taylor Stinson

Ingredients

  • 1 cup cooked quinoa usually 1 cup quinoa and 2 cups water cooked in a rice cooker or pot on the stove
  • 2 cups thinly sliced napa cabbage
  • 2 cups thinly sliced red cabbage
  • 1 cup Carrot matchsticks
  • 1/2 cucumber, cut into matchsticks
  • 1/3 cup basil, finely chopped
  • 1/3 cup mint, finely chopped
  • 1 mango, diced
  • 1 cup pea shoots
  • 1 bunch radishes, cut into matchsticks
  • 1/4 cup unsweetened shredded coconut

Jalapeno Dressing

  • 1 jalapeno, deseeded
  • 1/2 cup sour cream
  • 1/2 cup cilantro
  • 2 tbsp unsweetened shredded coconut
  • 1 tbsp lime juice
  • 1/2 tsp salt

Chili Lime Chickpeas

  • 1 can chickpeas
  • 1 tbsp chili powder
  • 1 tbsp lime juice
  • 1/2 tsp salt

Instructions

  • In a large bowl, mix together ingredients for chili lime chickpeas. Set aside. Meanwhile, cook quinoa according to package directions at the same time.
  • Mix together ingredients for jalapeno dressing in a food processor, blender or Magic Bullet and set aside.
  • Chop and prepare veggies and mango, dumping into a large bowl. Toss all salad ingredients together and serve immediately.
  • Alternately, if serving later or using for weekly meal prep, keep chickpeas and dressing separate, adding right before serving to ensure salad stays fresh. Enjoy!

Nutrition

Calories: 270kcal | Carbohydrates: 33g | Protein: 8g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 708mg | Potassium: 773mg | Fiber: 9g | Sugar: 14g | Vitamin A: 8009IU | Vitamin C: 112mg | Calcium: 143mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @GirlonBloor or tag #girlonbloor!

This Chickpea Quinoa Power Salad with Jalapeno Dressing is a delicious rainbow slaw with diced mango and chili lime chickpeas! #quinoa #chickpea #powerbowl This Chickpea Quinoa Power Salad with Jalapeno Dressing is a delicious rainbow slaw with diced mango and chili lime chickpeas! #quinoa #chickpea #powerbowl

This Chickpea Quinoa Power Salad with Jalapeno Dressing is a delicious rainbow slaw with diced mango and chili lime chickpeas! #quinoa #chickpea #powerbowl This Chickpea Quinoa Power Salad with Jalapeno Dressing is a delicious rainbow slaw with diced mango and chili lime chickpeas! #quinoa #chickpea #powerbowl

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About Taylor Stinson

Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!

Comments

  1. Caitlin says

    May 16, 2018 at 13:48

    Can I use parsley in place of the cilantro in this recipe? Thanks!

    Reply
    • Taylor Stinson says

      May 16, 2018 at 16:09

      You definitely could Caitlin! The flavours would be a bit different but probably still very tasty 🙂

      Reply
  2. Rebecca says

    January 19, 2018 at 19:13

    I’ve been Flock and it is totally délicieuse!! I had a burger there and shared the Mac’n’cheese with a friend- mmmmmm!

    Reply
  3. Kristin says

    August 21, 2017 at 11:40

    Can you give a vegan option for dressing? Looks so good!

    Reply
    • Taylor Stinson says

      August 21, 2017 at 12:20

      Hi Kristin! I would say a non-dairy milk like almond or coconut milk would work here – because the sour cream is thicker, you may want to use less non-dairy milk than the sour cream though. Instead of 1/2 cup sour cream, try 1/4 cup non-dairy milk and if it’s too thick you can always add more milk. Alternatively, I found this vegan sour cream recipe if you’re really looking to make a proper substitution: http://www.glutenfreeveganpantry.com/the-best-damn-vegan-sour-cream/. Hope this helps 🙂

      Reply
  4. Meredith | Earth & Oven says

    May 17, 2017 at 11:30

    This looks AMAZING. Love the dressing idea. Really enjoying browsing your stunning blog :)!

    Reply

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Taylor Stinson

Oh hey there, welcome!!

I'm Taylor Stinson, a busy city girl living in downtown Toronto. Looking to switch up your weekly meal prep routine? I've got you covered with healthy recipes and meal planning resources. Join 1.5 million other monthly readers and dive in! MORE ABOUT ME..

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