Chickpea and Quinoa Salad with Lemon and Tahini Recipe -
Chickpea and Quinoa Salad with Lemon and Tahini Recipe
  • READY IN 9+ hrs

Chickpea and Quinoa Salad with Lemon and Tahini

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 5 mins

    9 hrs 15 mins


  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 More Reviews

Most Helpful Positive Review
Apr 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).

Most Helpful Critical Review
Sep 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.

Jun 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.

Apr 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!

Apr 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.

Apr 01, 2011

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

Jul 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 :)

Mar 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! :-)


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  • Calories
  • 259 kcal
  • 13%
  • Carbohydrates
  • 34.3 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 10.3 g
  • 16%
  • Fiber
  • 6.8 g
  • 27%
  • Protein
  • 9.6 g
  • 19%
  • Sodium
  • 101 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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