Quinoa with Chickpeas and Tomatoes

Quinoa with Chickpeas and Tomatoes

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sarahhouston 3

"This delicious recipe was presented to me by a vegan friend. The lime juice gives the quinoa a fresh flavor that can't be beat!"
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40 m servings 185 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 176 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  1. Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
  2. Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.


  1. 357 Ratings

Most helpful positive review

This one is a keeper, I substituted cilantro for the parsley and added avocados and red onions. Oh my, it even got better after sitting for a while.

Most helpful critical review

This was ok but lacked flavour. My kids who love quinoa, wouldn't eat it. The tomatoes did not hold up well. I love all of the ingredients, but together they were uninspired and uninteresting....

This one is a keeper, I substituted cilantro for the parsley and added avocados and red onions. Oh my, it even got better after sitting for a while.

Wow! This is a great recipe. I made a few modifications to it to make it perfect for me- I used a whole can of mixed beans instead of chick peas/garbanzo beans, increased the 'dressing' by hal...

I found a very similar recipe on another site and followed that one's suggestion of using 2 tablespoons fresh cilantro instead of the parsley. I used an entire can of garbanzo beans & more garl...

Delicious! I halved the recipe and made a few *tiny* alterations. I did 1/2c quinoa to 1c water (and then some), 2/3c garbanzo beans, a whole (small) tomato, 1 (HUGE) clove of garlic, 1.5 limes ...

I usually review the day after I have tried a recipe....but I wanted to say how much I loved this recipe! So yummy! I used cherry tomatoes which I quartered, and only used 1/2 c. quinoa to 1c. w...

Super yummy. I customized, though - added more garlic, cayenne, onion, broccoli, fresh basil, oregano, chopped walnuts, then topped it with diced cucumber, a sprinkle of kalamata olives, and fe...

I made this recipe tonight, and it was great! Super easy for a busy mom. I didn't have any quinoa on hand, so I used couscous. I also added zucchini, yellow squash, and green onions, and I saut...

This reminds me of my favorite quinoa recipe that uses black beans. The chickpeas were a nice change! My family really enjoyed this recipe. It's great room temperature, cold, and works well if...

I loved this. It could have used some onion, but that's about all I would have changed. My quinoa took only about 7 or 8 minutes to cook, so this came together more quickly than I expected. W...

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