Garlicky Quinoa and Garbanzo Bean Salad Recipe -
Garlicky Quinoa and Garbanzo Bean Salad Recipe
  • READY IN 25 mins

Garlicky Quinoa and Garbanzo Bean Salad

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. Bring the quinoa and water to a boil in a small saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.
  2. Scrape the cooked quinoa into a mixing bowl. Add the garbanzo beans, broccoli, garlic, lemon juice, tarragon, mustard, and olive oil. Stir until evenly mixed. Season to taste with salt and black pepper before serving.
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  • Cook's Note
  • I've tried lentils instead of the garbanzo beans (it's not bad, but I prefer garbanzo beans), rice for quinoa (I'm not a fan of this), sage, rosemary and/or thyme instead of tarragon (this gives it an entirely different flavor--if you don't like or have tarragon, it's worth trying).

Reviews More Reviews

Most Helpful Positive Review
Jan 31, 2011

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!

Most Helpful Critical Review
Jun 11, 2011

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!

Mar 22, 2011

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!

Apr 20, 2011

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!

Mar 10, 2011

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.

May 29, 2013

I have to admit I was a little scared of how much mustard was going into this, but it turned out perfectly! Make sure you use coarse-ground mustard! I chopped the broccoli into tiny pieces (about dime-sized) and I threw it into the cooking quinoa for the last 3 minutes so it would soften slightly and get a nice bright green color. I also used about 1.5-2 cups of broccoli because 3/4 cup just wasn't enough. While the quinoa was cooking, I whisked the rest of the ingredients (minus the beans) together in a bowl. Once the quinoa and broccoli was cooked, I tossed in the beans and "dressing", and voila! Perfection! I will definitely make this one again!

Apr 27, 2011

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.

Jan 18, 2011

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!


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  • Calories
  • 264 kcal
  • 13%
  • Carbohydrates
  • 31.9 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 12.3 g
  • 19%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 248 mg
  • 10%

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

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