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Chickpea and Quinoa Salad with Lemon and Tahini

Chickpea and Quinoa Salad with Lemon and Tahini


"If you are looking for a balanced vegetarian meal that is easy to make but full of flavor, then I recommend this earthy, yet tangy chickpea and quinoa salad."
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9 h 15 m servings 259 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 34.3g
  • 11%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 101 mg
  • 4%

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 garbanzo beans in a saucepan, and cover with several inches of water. Combine the quinoa with 1 cup of water in a small saucepan. Set both aside to soak overnight.
  2. The following day, pour the soaking water off of the garbanzo beans, and fill with fresh water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the garbanzo beans are tender, about 1 hour. Drain and set aside. Meanwhile, bring the quinoa to a boil over high heat in its soaking water. Reduce heat to low, and simmer until tender, about 10 minutes; set aside.
  3. Combine the drained garbanzo beans and quinoa in a mixing bowl with the parsley; set aside. In a separate bowl, whisk together the shallot, garlic, lemon juice, tahini, and olive oil. Season to taste with sea salt and pepper. Pour the dressing over the garbanzo bean mixture, and stir gently before serving.


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

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Read all reviews 29
  1. 35 Ratings

Most helpful positive review

This is a good base for a quinoa salad. The flavors of the dressing are nice. Great with added veggies like tomato, cucumber, grated carrot. I just used a can of chickpeas since I didn't have ti...

Most helpful critical review

The basic concept is good, but the recipe as written is not my fave. I really enjoy mixing garbanzo and quinoa, but I'll usually add fresh veggies such as beets, carrots, or green beans. Also I ...

Most helpful
Most positive
Least positive

This is a good base for a quinoa salad. The flavors of the dressing are nice. Great with added veggies like tomato, cucumber, grated carrot. I just used a can of chickpeas since I didn't have ti...

I loved this salad! Added some chopped red pepper for colour. Also used a 19 oz can of chickpeas instead of going to the trouble of cooking dried chickpeas.

This is very good but you have to like Tahini to enjoy this as it is a major part of the dressing. The fresh lemon really brightens this. I used a minced red onion in lieu of the shallot as I di...

This is a rich, filling, and very easy dish. I added mint because it goes well with these flavors and I had some I needed to use up. The only change I'd make in the future is to use more quinoa,...

Loved this salad. Followed recipe as is and ate it for lunch for an entire week!

Excellent!! I LOVE lemon, tahini, quinoa, parsley and chickpeas, so this was fantastic to me! My husband and I both really enjoyed this, though I did add a bit of water to the dressing to thin...

By coincidence I ended up making this recipe last night, as I trying to figure out what to do with some leftover quinoa and what I had around the house. I also ended up using canned chickpeas (...

This tastes amazing! So much flavor! I added a little extra garlic for extra kick and some cucumber. SO GOOD! Also, I used canned garbanzo beans (the entire can and a whole cup of quinoa (didn't...

Delicious! But I also altered a few things. Way too lazy to soak beans overnight, I just used canned. And I mixed in some roasted vegetables (i had broccoli, carrots and red peppers on hand). I ...

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