Reviewed: Apr. 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 didn't have a shallot, so I just chopped up a green onion and added it in. I didn't have any of these, but I also think that a few sundried tomatoes (the packed-in-oil kind) would be terrific in this. I pronounce this recipe as "Nummy-num-nums".

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Reviewer:

purveyor of num-nums

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Mar. 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 (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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Reviewer:

LadyDel98

Reviewed: Dec. 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 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!

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mama_to_3

Reviewed: Nov. 21, 2011

It was good, but I will be adding some vegetable next time.

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Reviewer:

rupaul320

Reviewed: Oct. 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.

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Reviewer:

windelbo

Reviewed: Oct. 20, 2011

I liked this very much, and salads are not my thing! I ate it with some toasted french bread, which was a nice addition. I did add a little grated carrot and tomato, as one person suggested.

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Reviewer:

ItsMegz8322

Reviewed: Jul. 16, 2011

Delicious! I used a little less than 1/4 cup of lemon and it was still very lemony. Great side dish!

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Reviewer:

theflexitarian

Reviewed: 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.

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Reviewer:

ALICE3913

Home Town: Mississauga, Ontario, Canada

Reviewed: Apr. 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 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!

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Reviewer:

mickdee

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Yardley, Pennsylvania, USA

Living In: West Bloomfield, Michigan, USA

Reviewed: Apr. 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, because it was a bit bean-heavy for my taste.

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