Discover the vibrant and healthy Daniel Fast Curry Quinoa Chickpea Salad, your new go-to for a satisfying, plant-based meal packed with wholesome ingredients and incredible flavor. This recipe is perfect for anyone seeking delicious and nourishing options that align with the Daniel Fast principles or simply a healthy and easy lunch or dinner.
Key Ingredients for Daniel Fast Curry Quinoa Chickpea Salad
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 red bell pepper, finely diced
- 1/2 medium red onion, finely diced
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint (optional, but highly recommended)
- 1/4 cup raw unsalted cashews, roughly chopped (for garnish, optional)
- 1 tablespoon olive oil
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric powder
- Pinch of cayenne pepper (optional, for a little heat)
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- Salt and freshly ground black pepper to taste
How to Make Daniel Fast Curry Quinoa Chickpea Salad
This Daniel Fast Curry Quinoa Chickpea Salad is a breeze to whip up, making it perfect for busy weeknights or quick lunches. In under 30 minutes, you’ll have a dish that’s not only incredibly healthy but also bursting with a delightful creamy dressing and satisfying texture. The combination of fluffy quinoa, hearty chickpeas, and fresh vegetables creates a truly fulfilling meal that will leave you feeling energized and content.
Step-by-Step Instructions
- Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Remove from heat and let it steam, covered, for another 5 minutes. Fluff the quinoa with a fork and let it cool slightly.
- Prepare the Vegetables: While the quinoa is cooking, finely dice the red bell pepper and red onion. Chop the fresh cilantro and mint. If using, roughly chop the raw cashews.
- Rinse and Drain Chickpeas: Open the can of chickpeas, pour them into a colander, and rinse them thoroughly under cold running water. Drain them well.
- Cook the Spices: In a small skillet, heat the olive oil over medium heat. Add the curry powder, cumin, turmeric, and cayenne pepper (if using). Stir constantly for about 30-60 seconds, until fragrant. Be careful not to burn the spices.
- Combine the Salad Ingredients: In a large mixing bowl, combine the cooled cooked quinoa, rinsed and drained chickpeas, diced red bell pepper, diced red onion, chopped cilantro, and chopped mint.
- Make the Dressing: In a small bowl, whisk together the fresh lemon juice and apple cider vinegar. Pour the toasted spice mixture into the lemon-juice-and-vinegar mixture and whisk well to combine.
- Dress the Salad: Pour the dressing over the quinoa and chickpea mixture. Toss gently to coat all the ingredients evenly.
- Season and Serve: Season the salad with salt and freshly ground black pepper to taste. Garnish with chopped cashews, if desired. Serve immediately or chill for later.
Why You’ll Love This Daniel Fast Curry Quinoa Chickpea Salad
You’ll adore this Daniel Fast Curry Quinoa Chickpea Salad for its incredibly vibrant and aromatic curry-infused flavor, which is both comforting and invigorating. Unlike a dry and bland salad, this recipe boasts a delightful tang from the lemon and vinegar, balanced by the warmth of the spices and the satisfying chew of the quinoa and chickpeas. It’s a fantastic budget-friendly meal because you’re using simple pantry staples and fresh produce, saving you money compared to eating out. The zesty citrus and fragrant cilantro and mint create a truly unique flavor profile that elevates it far beyond your average chickpea salad.
This salad is more than just a meal; it’s a delicious exploration of flavor and health. Imagine a light yet substantial dish, perfect for a revitalizing lunch or a wholesome dinner. It’s a wonderful alternative to heavier, pre-made salads that often contain unwanted additives, offering you a fresh, homemade alternative packed with goodness. Give this delightful Daniel Fast Curry Quinoa Chickpea Salad a try – you won’t regret the burst of flavor and the feeling of nourishment it provides!
Storing and Reheating Tips
This Daniel Fast Curry Quinoa Chickpea Salad is wonderfully suited for meal prep, making it a fantastic choice for busy weeks.
- Refrigeration: Store any leftovers in an airtight container in the refrigerator. The salad will stay fresh and delicious for up to 3-4 days. The flavors tend to meld and deepen over time, so it can be even tastier on the second or third day!
- Freezing: While this salad is best enjoyed fresh, if you wish to freeze it, it’s recommended to do so without the fresh herbs. Store in a freezer-safe airtight container for up to 1-2 months. Thaw overnight in the refrigerator and then stir in fresh cilantro and mint before serving for the best flavor and texture.
- Reheating: This salad is typically enjoyed cold or at room temperature, and reheating is generally not necessary. If you prefer it slightly warm, you can gently warm individual portions in a microwave-safe dish for 30-60 seconds, or until heated through. Be mindful not to overcook, as this can affect the texture of the quinoa and vegetables.
Final Thoughts
This Daniel Fast Curry Quinoa Chickpea Salad is a testament to how healthy eating can be incredibly flavorful and satisfying. Give this vibrant dish a try for a wholesome and delicious meal that nourishes your body and delights your taste buds. You’ll be amazed at how easy it is to create something so wonderfully good for you.
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Daniel Fast Curry Quinoa Chickpea Salad
Ingredients
Equipment
Method
- In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed.1 cup quinoa, 2 cups water or vegetable broth
- Remove from heat and let it steam, covered, for another 5 minutes. Fluff the quinoa with a fork and let it cool slightly.
- While the quinoa is cooking, finely dice the red bell pepper and red onion. Chop the fresh cilantro and mint. If using, roughly chop the raw cashews.1 red bell pepper, 1/2 medium red onion, 1/2 cup fresh cilantro, 1/4 cup fresh mint, 1/4 cup raw unsalted cashews
- Open the can of chickpeas, pour them into a colander, and rinse them thoroughly under cold running water. Drain them well.1 (15-ounce) can chickpeas
- In a small skillet, heat the olive oil over medium heat. Add the curry powder, cumin, turmeric, and cayenne pepper (if using). Stir constantly for about 30-60 seconds, until fragrant. Be careful not to burn the spices.1 teaspoon curry powder, 1/2 teaspoon ground cumin, 1/4 teaspoon turmeric powder, Pinch cayenne pepper, 1 tablespoon olive oil
- In a large mixing bowl, combine the cooled cooked quinoa, rinsed and drained chickpeas, diced red bell pepper, diced red onion, chopped cilantro, and chopped mint.1 cup quinoa, 1 (15-ounce) can chickpeas, 1 red bell pepper, 1/2 medium red onion, 1/2 cup fresh cilantro, 1/4 cup fresh mint
- In a small bowl, whisk together the fresh lemon juice and apple cider vinegar. Pour the toasted spice mixture into the lemon-juice-and-vinegar mixture and whisk well to combine.2 tablespoons fresh lemon juice, 1 tablespoon apple cider vinegar, 1 teaspoon curry powder, 1/2 teaspoon ground cumin, 1/4 teaspoon turmeric powder, Pinch cayenne pepper, 1 tablespoon olive oil
- Pour the dressing over the quinoa and chickpea mixture. Toss gently to coat all the ingredients evenly.
- Season the salad with salt and freshly ground black pepper to taste. Garnish with chopped cashews, if desired. Serve immediately or chill for later.salt, freshly ground black pepper, 1/4 cup raw unsalted cashews