Chickpea and Quinoa Salad with Lemon and Tahini

Chickpea and Quinoa Salad with Lemon and Tahini

25
cara 0

"If you are looking for a balanced vegetarian meal that is easy to make but full of flavor, then I recommend this earthy, yet tangy chickpea and quinoa salad."

Ingredients

9 h 15 m servings 259 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 34.3g
  • 11%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 101 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Place the garbanzo beans in a saucepan, and cover with several inches of water. Combine the quinoa with 1 cup of water in a small saucepan. Set both aside to soak overnight.
  2. The following day, pour the soaking water off of the garbanzo beans, and fill with fresh water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the garbanzo beans are tender, about 1 hour. Drain and set aside. Meanwhile, bring the quinoa to a boil over high heat in its soaking water. Reduce heat to low, and simmer until tender, about 10 minutes; set aside.
  3. Combine the drained garbanzo beans and quinoa in a mixing bowl with the parsley; set aside. In a separate bowl, whisk together the shallot, garlic, lemon juice, tahini, and olive oil. Season to taste with sea salt and pepper. Pour the dressing over the garbanzo bean mixture, and stir gently before serving.
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Reviews

25
  1. 29 Ratings

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This is a good base for a quinoa salad. The flavors of the dressing are nice. Great with added veggies like tomato, cucumber, grated carrot. I just used a can of chickpeas since I didn't have ti...

I loved this salad! Added some chopped red pepper for colour. Also used a 19 oz can of chickpeas instead of going to the trouble of cooking dried chickpeas.

This is very good but you have to like Tahini to enjoy this as it is a major part of the dressing. The fresh lemon really brightens this. I used a minced red onion in lieu of the shallot as I di...

This is a rich, filling, and very easy dish. I added mint because it goes well with these flavors and I had some I needed to use up. The only change I'd make in the future is to use more quinoa,...

Loved this salad. Followed recipe as is and ate it for lunch for an entire week!

Excellent!! I LOVE lemon, tahini, quinoa, parsley and chickpeas, so this was fantastic to me! My husband and I both really enjoyed this, though I did add a bit of water to the dressing to thin...

By coincidence I ended up making this recipe last night, as I trying to figure out what to do with some leftover quinoa and what I had around the house. I also ended up using canned chickpeas (...

This tastes amazing! So much flavor! I added a little extra garlic for extra kick and some cucumber. SO GOOD! Also, I used canned garbanzo beans (the entire can and a whole cup of quinoa (didn't...

We made the recipe as-is, and it was very good. The flavor is tangy, and I think that eating too much at once would be overwhelming. But as a small side, this is a good choice.