*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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).
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!
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.
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:)
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!:-)
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!
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.
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