A vibrant and refreshing salad with quinoa, chickpeas, and Thai-inspired flavors, perfect for a light meal or side dish.

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Cook quinoa according to package instructions and let it cool.
In a large bowl, combine the cooked quinoa, chickpeas, bell pepper, cucumber, red onion, and cilantro.
In a small bowl, whisk together the peanut butter, soy sauce, lime juice, rice vinegar, sesame oil, ginger, garlic, and honey until smooth.
Pour the dressing over the quinoa mixture and toss gently to combine.
Top with chopped peanuts and sesame seeds, if desired.
Serve chilled or at room temperature.

This salad can be made ahead of time and stored in the fridge for up to 3 days.
For a spicier version, add some chili flakes or chopped fresh chili to the dressing.
Feel free to swap the chickpeas for another legume or add extra veggies like carrots or edamame.