READY IN 1½ hrs

Garbanzo Bean and Quinoa Salad

Read Reviews (19)

"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." — Magpie

Directions

Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, 15 to 20 minutes. Scrape the quinoa into a large bowl, and refrigerate until cold.
Stir the garbanzo beans, cranberries, raisins, almonds, mint, coriander, cumin, and olive oil into the quinoa. Season to taste with salt and pepper.

Kitchen-Friendly View

PREP 15 mins
COOK 15 mins
READY IN 1 hr 30 mins

Reviews More Reviews

Most Helpful Positive Review

Sep 14, 2008

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.

—Alicia

See full review »

Most Helpful Critical Review

Feb 16, 2010

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.

—Corianne

See full review »

26 Ratings

Feb 22, 2010

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.

—Becky

See full review »

Sep 22, 2008

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.

—ChefA

See full review »

Dec 14, 2009

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.

—winegirlie

See full review »

Apr 21, 2010

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!

—marabelle

See full review »

Sep 28, 2009

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.

—andee

See full review »

May 12, 2009

This was a huge hit!! So many different flavors going on here! The mint adds sooooo much! LOVE IT!!!

—siscomom4

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Garlicky Quinoa and Garbanzo Bean Salad

Chickpea and Quinoa Salad with Lemon and Tahini

Quinoa Salad with Dried Fruit and Nuts

Tex-Mex Quinoa Salad

Cranberry and Cilantro Quinoa Salad

Greek Garbanzo Bean Salad

Garbanzo Bean Salad

Quinoa Vegetable Salad

Garbanzo Bean and Pepper Salad

Quinoa Salad with Grapefruit, Avocado, and Arugula

Nutrition

Calories
212 kcal
11%

Carbohydrates
36.6 g
12%

Cholesterol
0 mg
0%

Fat
5.4 g
8%

Fiber
4.6 g
18%

Protein
5.8 g
12%

Sodium
161 mg
6%

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

Nutritional Information

Garbanzo Bean and Quinoa Salad

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 212
Calories from Fat: 49

% Daily Value *
Total Fat 5.4g 8 %
** Saturated Fat 0.5g 2 %
** Cholesterol 0mg 0 %
Sodium 161mg 6 %
** Potassium 164mg 5 %
Total Carbohydrates 36.6g 12 %
Dietary Fiber 4.6g 18 %
Protein 5.8g 12 %
** Sugars 11.1g
** Vitamin A < 1 %
** Vitamin C 4 %
** Calcium 4 %
** Iron 7 %
** Thiamin 1 %
** Niacin 5 %
** Vitamin B6 13 %
** Magnesium 9 %
** Folate 15 %

* 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.