This dish is reason gazillion why curry and mustard belong together

Super easy and delicious vegan and gluten-free spicy chickpea and quinoa salad.

Quinoa broccoli carrot curry

This spicy chickpea, tofu, and quinoa salad recipe came about when my bestie was coming over for dinner one night. I ran out of the ingredients for something I wanted to make and improvised because I didn’t have time to go to the store. Admittedly, this happens to me more often than I’d like to admit! It made a great starter, and it’s also terrific as part of a tapas meal in smaller portions for six people instead of four. As a bonus, it’s gluten-free and vegan!

Some of the health benefits of this recipe include improved cholesterol and blood sugar, boosted immunity, and better energy and digestive health.

Spicy chickpea and quinoa salad


  • Makes: 4 servings
  • Total time: 1 to 1 .5 hours, cook time: 30-60 minutes (depending on the type of chickpeas used), prep time: 20 minutes


  • 1 +1/2 cup quinoa cooked
  • 1/2 cup chickpeas
  • 2 cups of mixed vegetables
  • 1-2 chili peppers, omit if you don’t want any heat

For the dressing


  • Juice of 1 lemon
  • 2 tablespoons Dijon mustard
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon curry powder
  • 3 garlic cloves minced
  • Salt and pepper to taste


If using dry chickpeas/garbanzo beans:

chickpeas soaking

  • Place chickpeas in a large bowl and cover completely with cold water. Soak them overnight, about 12 hours.
  • Boil two cups of water in a medium or large pot and then add the cup of chickpeas.
  • Cover and simmer for approximately one hour until tender.
  • Drain cool for 15 minutes.

If using canned chickpeas/garbanzo beans:

  • Place chickpeas in a large bowl and wash.
  • Boil two cups of water in a large or medium pot and then add the cup of chickpeas.
  • Cover and simmer for approximately 25 -30 minutes until tender.
  • Drain and cool for 15 minutes.

Directions continued:


  • While the chickpeas are cooling, chop the vegetables and tofu.
  • Once the chickpeas are cool, add the vegetables in the bowl and then add ½ the curry mixture, toss together and marinate for 15 minutes to 1 hour.
  • Heat one tablespoon of oil in a large pan.
  • Add in the remaining ½ onion, the peppers, the rest of the curry mixture, the vegetables, tofu, and chickpeas.
  • Sauté for 2-3 minutes
  • Whisk or blend dressing ingredients in a blender, and put it on top of salad.
  • Let it sit for 10 minutes before serving.

Approximate nutritional information for 1 serving (Based on brands and amounts used in the recipe)

  • Calories: 265
  • Fat: 12g
  • Carb: 35g
  • Protein: 15g




Leave a Reply