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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dry garbanzo beans (chickpeas)
uncooked quinoa, rinsed
chopped fresh parsley
sea salt and ground black pepper to taste
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).
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.
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.
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.
Loved this salad. Followed recipe as is and ate it for lunch for an entire week!
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! :-)
* Percent Daily Values are based on a 2,000 calorie diet.
Chickpea and Quinoa Salad with Lemon and Tahini
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 92
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