Chickpea Quinoa Power Salad with Jalapeno Dressing

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

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How to make this recipe

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

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.
• Salt (to taste) 

Chili Lime Chickpeas

• Chickpeas 
• Chili powder – use cayenne pepper, paprika or crushed chilli peppers. 
• Lime juice – use bottled or fresh lime juice for this recipe.
• Salt (to taste)

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.

More delicious 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.

Chickpea Quinoa Power Salad with Jalapeno Dressing

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

3.48 from 74 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: power salad

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

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