Recipe by Magpie
"This salad uses quinoa, which gives a nice texture and mild nutty flavor to the dish. Best served chilled, this salad is wonderful for picnics."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (15 ounce) can
garbanzo beans, drained
mint leaves, chopped
extra-virgin olive oil
salt and pepper to taste
I really liked this dish! I made it for workday lunches and it was very satisfying. I did not have mint or coriander so omitted them and it still tasted great. The mint would have been a nice addition of color to the dish. Perhaps I'll think of of good veggie to add into it to make it a complete meal. I took a picture...will post soon.
Made recipe exactly as written and overall thought the salad was good. The spices could use some tweaking and it definitely needed more oil. But the flavors paired quite well to create a good earthy flavor.
This is a very good introduction to quinoa, although novices should be told you need to rinse quinoa first to avoid a bitter taste. I didn't have any fresh mint, but people loved the mint so much I attempted to substitute peppermint extract (halving the recipe I used 1/2 tsp of extract) and the results were not great. It was way too minty. Next time I'll get fresh mint or leave it out completely. I also left out coriander because I didn't have any. I will make this again.
I love using Quinoa and this was a nice variation. In particular the sweet of cranberries and raisins with the earthy flavors of the beans/quinoa was nice. I increased salt and pepper, and used basil instead of mint. Nice flavors.
I find this to be a very satisfying dish! I've made it several times now and I think it's a nice marriage of flavors and textures. I have been using fresh cilantro rather than corriander powder which brightens it a bit. However, if it's all you have available, it's still excellent.
Great. Made this exactly as written for a school potluck. All our Celiac people loved it and thanked me over and over again for it. Others liked it too!
Really enjoyed this. To make it nutless I left out the almonds. Also I used dried mint because that was what I had in the house. Served it to company and it was a big success. I'll definitely make it again.
This was a huge hit!! So many different flavors going on here! The mint adds sooooo much! LOVE IT!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Garbanzo Bean and Quinoa Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 49
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
A quick-and-easy Greek salad with garbanzo beans and a zesty dressing.
See how to make an out-of-this-world quinoa salad with a tangy kick!
Loaded with super foods, there’s a ton of good stuff in this healthy salad.