Recipe by jjane123
"This dish is a meal in itself-- it contains a good fat (olive oil), green vegetables (broccoli), a whole grain (quinoa), and a protein source (garbanzo beans)! It's also vegan. I usually have this for breakfast or lunch."
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
garlic, minced, or to taste
fresh lemon juice
extra virgin olive oil
salt and black pepper to taste
Mmm, I just made this and really enjoyed it. I agree with the other reviewer who used less olive oil. Recipe calls for 3 tbsp, which I used, but 1 or 2 tbsp would have been plenty. I cooked the broccoli for a couple minutes first and also added spinach - both modifications worked out fine. Recipe makes enough for 3 large side portions, or 4 medium-size sides. I will definitely make this again!
This seemed rather bland to me. I made it exactly as written, and wasn't all that impressed. I did add a little extra broccoli, because it didn't seem like enough. Altogether it was okay, but I had a hard time finishing it...the dish tasted really healthy, and not all that exciting. Thanks for sharing, though!
Great flavor as is. I used beef stock, fresh garlic to cook the quinoa; After fluffing the cooked quinoa, I added 1 lime juice and chopped red onions for extra brightness. Definitely a 5 star recipe after the enhancements.
Thanks for sharing!
This was delicious! Only changes were to cook the quinoa in homemade vegetable stock and I blanched the broccoli slightly (tossed some in with the quinoa for maybe the last five minutes of cooking time). I'm not even a big tarragon fan, but the flavor of the tarragon, garlic, lemon and mustard blend together perfectly in this dish. I actually had some of this while still warm and it would make a fabulous side dish or light meal, as well as a salad! Thank you jjane123! This one's a keeper!
I LOVE this dish. Yes, you can cut down the olive oil - 1 1/2 T is great. Did try out carrots and dill once when I was out of broccoli and tarragon - not that great - stick to the original recipe. Oh, and I do not normally eat broccoli but great in this.
100 percent easy and delicious! I made this by first cooking dry garbanzo beans, then followed the prep steps. I recommend blanching or steaming the broccoli a few minutes to ensure it's tender. I also mixed in 3/4 cup crumbled feta cheese for some tangy flavor.
This was so amazing! I made it as a side dish and my 5 and 3 year old each ate an entire bowl.... I had to make a second batch! I will be holding on to this recipe!
Very good. I also cut the olive oil in half and added some feta when served.
* Percent Daily Values are based on a 2,000 calorie diet.
Garlicky Quinoa and Garbanzo Bean Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 111
Check out time-saving recipes, because any night’s a good night to grill.
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 a simple summer bean salad with garlic and mint dressing.
This simple quinoa salad is a great change of pace from pasta or rice.