Chickpea and Quinoa Salad with Lemon and Tahini

Rating: 4.22 stars
37 Ratings
  • 5 star values: 19
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2

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.

By cara

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Recipe Summary

prep:
10 mins
cook:
1 hr 5 mins
additional:
8 hrs
total:
9 hrs 15 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • 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.

Nutrition Facts

Per Serving:
259 calories; protein 9.6g 19% DV; carbohydrates 34.3g 11% DV; fat 10.3g 16% DV; cholesterolmg; sodium 101.4mg 4% DV. Full Nutrition

Reviews (31)

Read More Reviews

Most helpful positive review

ew
Rating: 4 stars
04/08/2011
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). Read More
Helpful
(42)

Most helpful critical review

Kat
Rating: 3 stars
09/13/2014
The basic concept is good but the recipe as written is not my fave. I really enjoy mixing garbanzo and quinoa but I'll usually add fresh veggies such as beets carrots or green beans. Also I prepare the dressing with tahini sesame oil olive oil soy sauce garlic and sometimes curry spices (because I like that sort of thing). I then add avocado on top. So basically nothing like this recipe but it catalyzed my ideas for other recipes. Read More
Helpful
(1)
37 Ratings
  • 5 star values: 19
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
ew
Rating: 4 stars
04/08/2011
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). Read More
Helpful
(42)
ALICE3913
Rating: 5 stars
06/29/2011
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. Read More
Helpful
(24)
mickdee
Rating: 5 stars
04/19/2011
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! Read More
Helpful
(19)
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Kym Cox Surridge
Rating: 4 stars
04/12/2011
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 because it was a bit bean-heavy for my taste. Read More
Helpful
(10)
MOUSIE206
Rating: 5 stars
04/01/2011
Loved this salad. Followed recipe as is and ate it for lunch for an entire week! Read More
Helpful
(8)
ANJACKSON
Rating: 5 stars
07/27/2012
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 it out a bit more. I also used canned chickpeas as I had them open already maybe about a cup's worth! Yummy:) Read More
Helpful
(7)
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Lauren Bohatka
Rating: 5 stars
03/03/2012
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 (ready to go!) and added some halved cherry tomatoes some flax seeds and some grilled chicken for extra protein. A definite keeper!:-) Read More
Helpful
(6)
mama_to_3
Rating: 5 stars
12/24/2011
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 soak it either). The next day it was a little dry so I served it over sliced avocado and added a splash of seasoned rice vinegar. Still super tasty! Read More
Helpful
(5)
windelbo
Rating: 4 stars
10/23/2011
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. Read More
Helpful
(4)
Kat
Rating: 3 stars
09/13/2014
The basic concept is good but the recipe as written is not my fave. I really enjoy mixing garbanzo and quinoa but I'll usually add fresh veggies such as beets carrots or green beans. Also I prepare the dressing with tahini sesame oil olive oil soy sauce garlic and sometimes curry spices (because I like that sort of thing). I then add avocado on top. So basically nothing like this recipe but it catalyzed my ideas for other recipes. Read More
Helpful
(1)
More Reviews
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