New this month
Get the Allrecipes magazine

Garlicky Quinoa and Garbanzo Bean Salad


"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."
Added to shopping list. Go to shopping list.


25 m servings 264 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • 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).
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 264 calories; 12.3 g fat; 31.9 g carbohydrates; 7.1 g protein; 0 mg cholesterol; 248 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 131
  1. 164 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive

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 ...

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 ...

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 cook...

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 (abo...

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 re...

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....

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!

Quinoa is excellent because it is a complete vegetable protein. (one of the very few that has a balanced set of amino acids) My only advice is to find a source for your quinoa that is decently ...

Very good. I also cut the olive oil in half and added some feta when served.