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Cashew Chickpea Quinoa Salad
45m$16.28

Cashew Chickpea Quinoa Salad

A hearty vegan quinoa salad with chickpeas, cashews and vegetables. Allow about 45 minutes including the covered grain rest and cooling; use a large bowl with room to toss.

  • chickpeas
  • dinner salad
  • Gluten-Free
  • nuts
  • plant-based
  • quick
  • quinoa
  • Vegan
  • weeknight
Bundle it with similar meals
25 min prep20 min cook4 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

cucumber, diced · 2 Cup

Cucumber

100%

In recipe$0.89
To buy$0.89
Details
1 ct$0.89 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

baby arugula · 5 Ounce

Kroger® Baby Arugula

100%

In recipe$3.49
To buy$3.49
Details
Kroger · 5 oz$3.49 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

canned chickpeas, drained and rinsed · 2 Can

La Preferida® Chick Peas

100%

In recipe$3.78
To buy$3.78
Details
La Preferida · 15 oz$1.89 per packageBuy 2Package use: 100%Product matchEstimated at KROGER

grape tomatoes, halved · 2 Cup

Kroger® Fresh Grape Tomatoes

53%

In recipe$2.62
To buy$4.98
Details
Fresh Tomatoes · 10 oz$2.49 per packageBuy 2Package use: 53%Product matchEstimated at KROGER

quinoa, rinsed · 1 Cup

Kroger® Quinoa

37%

In recipe$1.76
To buy$4.79
Details
Kroger · 16 oz$4.79 per packageBuy 1Package use: 37%Product matchEstimated at KROGER

roasted unsalted cashews · 1 Cup

Simple Truth® Roasted Unsalted Cashews

30%

In recipe$2.68
To buy$8.99
Details
Simple Truth · 16 oz$8.99 per packageBuy 1Package use: 30%Product matchEstimated at KROGER

extra-virgin olive oil · 0.25 Cup

Kroger® Extra Virgin Olive Oil

12%

In recipe$0.83
To buy$6.99
Details
Kroger · 16.9 fl oz$6.99 per packageBuy 1Package use: 12%Product matchEstimated at KROGER

lemon juice · 3 Tablespoon

Kroger® 100% Lemon Juice

10%

In recipe$0.18
To buy$1.79
Details
Kroger · 15 fl oz$1.79 per packageBuy 1Package use: 10%Product matchEstimated at KROGER

garlic, minced · 1 Count

Garlic

Sale

10%

In recipe$0.05
To buy$0.50
Details
1 ct$0.89
Sale
$0.50 per packageBuy 1Package use: 10%Product matchEstimated at KROGER

black pepper · 0.25 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

1%

In recipe$0.03
To buy$2.89
Details
Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 1%Product matchEstimated at KROGER
Common ingredient

kosher salt · 0.75 Teaspoon

Kroger® Coarse Kosher Salt

0%

In recipe$0.01
To buy$3.29
Details
Kroger · 48 oz$3.29 per packageBuy 1Package use: 0%Product matchEstimated at KROGER
Common ingredient

water · 2 Cup

Tap water

0%

In recipe$0.00
To buy$0.00
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$0.00 per packagePackage use: 0%Product matchIn stock
Common ingredient

Cost Summary

Availability unavailable
$16.28

· only what you use

$4.07

per serving · 4 servings

You pay at checkout$36.20
45% used in this recipe$19.92 unused

All ingredients selected

Checkout$42.38
Recipe portion$16.32

3 common ingredients not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • water-2 cups
  • cucumber-2 cups
  • canned chickpeas-2 cans
  • grape tomatoes-2 cups
  • quinoa-1 cup
  • roasted unsalted cashews-1 cup
  • baby arugula-5 oz
  • extra-virgin olive oil-1/4 cup
  • lemon juice-3 tablespoons
  • garlic-1 clove
  • kosher salt-3/4 teaspoon
  • black pepper-1/4 teaspoon
1
Prep vegetables, chickpeas, garlic, and quinoa
Cutting Board
Chef’s knife
Fine-mesh sieve

Drain and rinse the chickpeas, dice the cucumber, halve the grape tomatoes, and mince the garlic; rinse the quinoa in a fine-mesh sieve until the water runs mostly clear.

Keep fingers tucked while cutting the cucumber and tomatoes.

2 cans chickpeas
2 cups cucumber
2 cups grape tomatoes
1 Count garlic
1 cup quinoa
2
Cook the quinoa
Measuring cups and spoons
Medium saucepan

Simmer the quinoa covered on low until tender and the water absorbed, about 15 minutes or the package-directed time. Combine with the measured water and one-third of the salt and bring to a boil before lowering heat.

1 cup quinoa
2 cups Water
1/4 teaspoon Kosher Salt
3
Rest, fluff, and cool the quinoa
Large mixing bowl
Medium saucepan

Rest covered off the heat for 5 minutes, then fluff and cool until it will not wilt the arugula. Spread in a mixing bowl of at least 6 quarts and allow at least 5 minutes cooling, longer if still hot.

Use a dry towel or oven mitt when handling the hot saucepan lid.

4
Make the lemon-garlic dressing
Whisk
Small bowl
Measuring cups and spoons

Whisk the oil, lemon juice, garlic, remaining salt and pepper until smoothly combined.

1/4 cup olive oil
3 tablespoons lemon juice
1 Count garlic
1/2 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
5
Toss the salad
Large mixing bowl

Add the chickpeas, cucumber, grape tomatoes, baby arugula, and cashews to the quinoa. Pour in the dressing and toss until evenly coated and ready to serve.

2 cans chickpeas
2 cups cucumber
2 cups grape tomatoes
5 ounces arugula
1 cup cashews
6

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