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My review
Chickpea and Quinoa Salad with Lemon and Tahini
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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
9 h 15 m servings 259Original recipe yields 4 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
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Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 3036 Ratings
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Most helpful positive review
4/7/2011
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 ti...
Most helpful critical review
9/13/2014
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 ...
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4/7/2011
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 ti...
6/29/2011
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.
4/16/2011
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 di...
4/9/2011
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,...
4/1/2011
Loved this salad. Followed recipe as is and ate it for lunch for an entire week!
7/27/2012
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...
3/3/2012
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 (...
12/23/2011
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...
4/24/2012
Delicious! But I also altered a few things. Way too lazy to soak beans overnight, I just used canned. And I mixed in some roasted vegetables (i had broccoli, carrots and red peppers on hand). I ...