Chickpea and Quinoa Salad with Lemon and Tahini

Chickpea and Quinoa Salad with Lemon and Tahini

23 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    1 h 5 m
  • Ready In

    9 h 15 m
cara
Recipe by  cara

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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 (23)

Rate This Recipe
ew
34

ew

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 time to cook them and this whipped up in just 15 minutes (prepared everything else while cooking the quinoa and ate it warm).

ALICE3913
22

ALICE3913

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.

mickdee
17

mickdee

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 didn't have one. I would probably add some celery, carrots and cherry tomatoes to this next time foer a bit more crunch and color. Thanks, Cara!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 259 cal
  • 13%
  • Fat
  • 10.3 g
  • 16%
  • Carbs
  • 34.3 g
  • 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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