First—Why This Salad Reminds Me of My College Flat

You know those dishes that sort of worm their way into your weekly lineup and you don’t even notice? That’s this Vibrant Curry Cashew Chickpea Quinoa Salad for me. First time I made it was a scorcher of a July evening when my ancient fan was barely fighting the heat and all I wanted was something cold yet filling. Oh, and my housemate dropped peanuts INTO the Salad by accident—still tastes better with cashews, don’t worry. Anyway, this is the kind of meal that has no respect for boundaries: it’s dinner one night, lunch the next, sometimes even crammed into a pita because I can’t be bothered to find a bowl (don’t tell my mum).

Vibrant Curry Cashew Chickpea Quinoa Salad

Why You’ll Love This (or at least, why I do)

I haul this recipe out pretty much anytime I’m tired of sad desk salads. My family goes a bit bonkers for it at potlucks—well, except my brother who “hates curry” but steals forkfuls from my plate, so believe that as you will. All that color! And it’s hearty enough to keep me going—none of that hungry-in-an-hour nonsense. If you’re scared of overcooked quinoa, join the club, but honestly, it doesn’t make or break this; if it gets a bit mushy, the chickpeas step in for backup. Also, if you’re someone who likes recipes that are a bit forgiving, this is your new best mate.

What You’ll Need (and what I swap in when I can’t be bothered)

1 cup quinoa (any color is fair game—tri-color’s my favorite for the fancy look, but white/fluffy is just fine)
1 can chickpeas (rinsed & drained, or cooked from dry if you’ve got your life together that day)
1/2 cup cashews (raw or roasted—sometimes I use salted ones and just watch the extra salt later; swap peanuts if desperate but don’t tell the Salad purists!)
1 big carrot, grated or julienned (pre-shredded is fine when I’m in a rush, just don’t tell Grandma)
1/2 red onion, finely chopped (or spring onions if the red onions at the shop look a bit manky)
1/2 cup dried cranberries (sultanas work if you’re out; trust me, I’ve tried)
1 bell pepper, diced (any color; green is fine but red is best for that pop)
Big handful of cilantro, chopped (parsley if you must—but go with cilantro if you can)
Dressing:

3 tbsp olive oil (sometimes sunflower oil if I’m running low)
2 tbsp lemon juice (bottled works in a pinch—fresh is always tastier)
2 tsp honey (maple syrup when I’m going vegan-ish)
1 1/2 tsp curry powder (I get the cheap supermarket one mostly. If you’ve got homemade, flaunt it.)
1/2 tsp sea salt, or to taste
Black pepper, to taste (my hand always slips here)

How To Throw This All Together (With My Usual Interruptions)

First off: get your quinoa going. Rinse it (do I always rinse? Eh…usually) and cook with 2 cups water. Bring to a boil, slap the lid on, and simmer for about 12-15 minutes. Don’t panic if it’s a bit soft—just drain any extra water off.
While that’s doing its thing, sort out your veg: chop the peppers, grate that carrot (or don’t, if you’re feeling lazy—chunky’s good too), onion, and cilantro. If you’re me, you’ll get distracted halfway through and eat a few cashews.
For the dressing, whisk everything in a little bowl. I’ve also just chucked it straight into the salad bowl and called it a day—works, but honestly, mixing it first makes sure the curry powder doesn’t clump like dusty old socks.
Once quinoa’s done and mostly cool (I’m impatient and sometimes toss it in warm), chuck it in a big bowl with chickpeas, veggies, dried fruit, and cashews. Pour the dressing over, give it a good toss. This is where I sneak a taste—usually add extra lemon at this point.
Let it sit for 10-15 minutes (10 is ambitious; sometimes it’s more like 2 minutes because I’m starving.)

Random Notes (AKA What I’ve Learned By Accident)

I’ve botched this by adding too much curry powder—it does NOT need heaps, trust me. Rather add a little and taste.
Actually, tastes even better the next day—but only if you remember to hide a portion at the back of the fridge.
Once I tried it with orange instead of lemon by mistake; interesting twist, not my fave but not terrible either!

Some Variations That Actually Work (and Two That Don’t)

Swap chickpeas for lentils—works in a pinch but does go a bit mushy. Still tasty, just different.
Add chopped apple or mango for a sweet kick. Kids love this, and I’m not above admitting I quite like it too.
Once tried feta cheese mixed in—didn’t blend as well as I thought. Felt a bit at odds with the curry thing. Maybe you’ll like it?
Go full vegan by skipping the honey—maple or agave do the job nicely. Didn’t notice much difference if I’m honest.

What If I Don’t Have All The Gear?

I use a big bowl, chopping board, sharp(ish) knife, and a saucepan. If you don’t have a whisk for the dressing, honestly, shake it up in a jam jar with a lid—saves time (and washing up). No need for any high-falutin gadgets here.

How Does It Hold Up in the Fridge?

Great for at least 2-3 days (though honestly, in my house it never lasts more than a day!). If you want to keep it longer, maybe leave the cashews out till just before serving so they stay crunchy. Admittedly, I’ve eaten leftovers for breakfast and survived just fine.

Serving This—My Favorite Ways

Straight out the bowl, big spoon, nothing fancy. If I’m being social, it’s a fab side next to grilled halloumi or stuffed into pita bread with some greek yogurt—you could sprinkle with extra cilantro, but I rarely bother unless there’s guests. My cousin likes it scooped with tortilla chips, and honestly that’s pretty brilliant.

Hard-Earned Pro Tips (Or, How I Messed It Up So You Don’t Have To)

I once tried rushing the quinoa—skipped the simmer, and it went all crunchy. Eat it if you want, but personally: slow and steady, mate.
If you forget to cool the quinoa, the salad looks a bit sad (wilty greens and all). I sometimes spread it in a shallow dish to cool faster if I’m desperate.
Overdressing makes for soggy leftovers (ask me how I know). Start with less dressing, then add more if needed.

Questions I Get All The Time (And What I Actually Say)

Can I use brown rice instead of quinoa? Sure, but it’s a whole other texture. Takes longer to cook, but no one will kick you out of the kitchen for it!
Is it super spicy? Not really—just that warm background flavor. If you want fire, chuck in some chili flakes (or a fresh chili, if you live dangerously).
Does it freeze? Eh, not great. Comes out a bit mushy and weird, honestly. Maybe freeze the cooked quinoa but assemble the salad fresh.
Is there a lazy version? Absolutely! Pre-chopped everything, microwave quinoa, leave out what you don’t like. I do it all the time and say nothing.
My dressing looks weird—is that normal? Yup. Give it a good whisk, or shake; sometimes the curry powder just needs some convincing.

One more thing—I once tried making this for a picnic at the park, and a dog named Bertie made off with half my salad when I turned my back. So, if you’re dining outside: guard your bowl. Lesson learned.