Curry Chickpea Quinoa Salad with Maple Cashews Recipe

If you’re craving something that’s colorful, nutritious, and packed with bold flavors, you’re going to absolutely adore this Curry Chickpea Quinoa Salad with Maple Cashews Recipe. I love this salad because it combines tender quinoa, hearty chickpeas, and vibrant curry spices with a sweet and spicy crunch from maple cayenne cashews. It’s one of those recipes you’ll want to make on repeat for lunch or a light dinner — and the maple cashews? Game changer. Stick with me, and I’ll walk you through my favorite way to get every bite just right!

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Ingredients You’ll Need

The magic of this Curry Chickpea Quinoa Salad with Maple Cashews Recipe is really in how the ingredients work together — the quinoa acts as a nutty canvas for all the zesty curry flavors and bright veggies, balanced by the surprising sweetness and heat of maple cayenne cashews. I always recommend using fresh spices and good-quality maple syrup for the best flavor punch!

• Quinoa: Rinse it well before cooking to remove any bitterness.
• Chickpeas: Canned chickpeas work great; just rinse and drain them well.
• Frozen green peas: Adds a pop of sweetness and bright green color.
• Sesame oil: Imparts a subtle nutty aroma; you can substitute olive oil if needed.
• Fresh ginger: Adds zing and helps brighten the curry flavors.
• Curry powder: Adjust the amount based on your spice preference — trust me, it’s easy to add more!
• Ground turmeric and garlic powder: Both add earthiness and depth.
• Red bell pepper: Crunchy and sweet, it adds nice color contrast.
• Shredded carrots: For a touch of natural sweetness and texture.
• Dried cherries: These balance the spice with their tart-sweet flavor; dried cranberries are a fine substitute.
• Red onion: Adds bite, finely diced so it’s not overpowering.
• Cilantro and flat leaf parsley: Fresh herbs to brighten and lift the salad.
• Raw cashews: For toasting with maple syrup, cayenne, and sea salt — the star crunchy topping.
• Pure maple syrup, cayenne pepper, sea salt: These season the cashews just right for a sweet-spicy finish.

Variations

I love playing around with this salad to suit what’s in my fridge or what my family’s craving. Feel free to swap in your favorite crunchy nuts, add extra veggies, or dial up the spices for a bolder taste. This recipe is incredibly forgiving and endlessly adaptable!

• Protein boost: Toss in some cooked chicken or tofu if you want a heartier meal — I added grilled chicken once and my family went crazy for it.
• Veggie swap: Try roasted sweet potatoes or steamed broccoli instead of peas for a different texture and flavor.
• Spice level: Add more curry powder or cayenne to turn up the heat — I discovered this trick when hosting spice-loving friends!
• Nut allergy friendly: Replace cashews with pumpkin seeds or omit entirely and add toasted chickpeas for crunch.

How to Make Curry Chickpea Quinoa Salad with Maple Cashews Recipe

Step 1: Cook Your Quinoa Perfectly

Start by rinsing your quinoa under cold water to get rid of the natural saponin bitterness. Add it along with 1 2/3 cups of water to a medium pot and bring it to a boil. As soon as it bubbles, cover the pot and reduce the heat to low — set a timer for 15 minutes. Once time’s up, fluff the quinoa with a fork, cover again, and let it steam for another 5-10 minutes off the heat. This extra steam step makes it so fluffy without being mushy — I’ve learned this is key to perfect quinoa every time!

Step 2: Build the Flavor Base

Once your quinoa is ready, stir in the chickpeas, thawed green peas, sesame oil, freshly grated ginger, curry powder, turmeric, garlic powder, salt, and freshly cracked black pepper. I like to taste here and adjust the curry — it’s easier to add more spice now than later. This seasoning mix really wakes everything up and ties the whole salad together beautifully.

Step 3: Mix in the Fresh and Bright Veggies

Next, fold in the diced red bell pepper, shredded carrots, dried cherries, finely diced red onion, cilantro, and flat leaf parsley. The dried cherries add that subtle fruitiness I can’t get enough of. Plus, the fresh herbs make it all taste so fresh — a must if you want this salad to shine.

Step 4: Toast the Maple Cayenne Cashews

Now for the pièce de résistance — the maple cayenne toasted cashews. Heat a dry skillet over medium heat and add the raw cashews. Toast them, stirring often, for 4-6 minutes until they’re golden and smelling irresistible. Immediately turn off the heat and drizzle in the maple syrup, sprinkle the cayenne pepper and sea salt, then stir quickly for about 30 seconds to coat. Spread them out on parchment or a plate so they cool without clumping. I always wait to add these until serving so they stay crisp and add that delightful crunch at the end.

👨‍🍳 Pro Tips for Making Curry Chickpea Quinoa Salad with Maple Cashews Recipe

• Rinse Quinoa Thoroughly: I used to skip rinsing quinoa once and the bitter aftertaste made me rethink it — don’t make my mistake!
• Toast Cashews Gently: Keep moving the cashews in the pan to avoid burning and maintain even color and crunch.
• Adjust Spices to Taste: Don’t hesitate to add more curry or cayenne once everything’s combined — I find a little extra kick makes this salad unforgettable.
• Add Cashews Last-Minute: To keep them crunchy, add the maple cayenne cashews right when you’re ready to eat, not before.

How to Serve Curry Chickpea Quinoa Salad with Maple Cashews Recipe

Garnishes

I usually sprinkle some extra fresh cilantro or parsley on top for that pop of green color and fresh flavor. Sometimes, I like to add a few lemon wedges on the side — a squeeze of lemon brightens up the curry spices wonderfully and balances the sweetness from the cashews.

Side Dishes

When I serve this as a main dish, I love keeping it simple with a crisp side salad or some warm pita bread to scoop. On rare occasions, I’ll pair it with roasted sweet potatoes or grilled veggies for a heartier meal that still feels light and vibrant.

Creative Ways to Present

For a special gathering, I’ve served this salad in beautiful mason jars layered with greens on the bottom and the quinoa salad on top, then sprinkled with the maple cashews. Guests loved the individual portions and it made for a stunning presentation. You can also toss everything in a hollowed-out bell pepper or avocado halves for a pretty, edible bowl.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. The salad actually tastes better the next day once the flavors have had time to meld. Just be sure to keep the maple cashews separate and add them right before serving to retain their crunch.

Freezing

While I don’t freeze the whole salad because the fresh veggies can get soggy, you can freeze cooked quinoa and chickpeas combined, seasoned, without the fresh mix-ins or cashews. Thaw in the fridge and toss with fresh veggies and cashews when ready to eat.

Reheating

If you want to warm up leftovers, heat gently in a microwave or on the stovetop, then add fresh herbs and the maple cashews after reheating to keep that fresh taste and crunchy texture.

FAQs

Final Thoughts

This Curry Chickpea Quinoa Salad with Maple Cashews Recipe holds a special place in my kitchen because it strikes that perfect balance of comforting and exciting. It’s so satisfying to eat — thanks to the protein-packed chickpeas and quinoa — and the little kick from the cashews makes every bite memorable. Trust me, once you try it, you’ll want to make it again and again. So go ahead, treat yourself to this vibrant, nourishing salad that’s as beautiful on the plate as it is delightful to your taste buds!

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