Quinoa Garbanzo Salad

quinoa garbanzo salad

I had some leftover garbanzos after making Moroccan Eggplant Garbanzo Stew, and wanted to make something besides hummus. As I looked through my lunch recipes, it hit me that I could use the garbanzos to amp up my quinoa salad. This satisfying Quinoa Garbanzo Salad was the result: it’s both vegan and gluten-free.

When I visited Peru in 2009, vegan options were hard to come by. Our guide’s wife made a quinoa salad that I practically lived on during our 10-day stay. I’ve been making my own version of that salad ever since. This recipe is based on the one I had in Peru, but with the addition of garbanzos and some mint to give a more middle-Eastern flavor.

You can make this dish ahead so the flavors have time to blend, but it’s also great when served immediately.

Serves 4

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 1 cup cooked garbanzo beans
  • 4 roma tomatoes, diced
  • 1 medium cucumber, peeled, seeded, and diced
  • 1 small red onion, diced
  • 1 medium red pepper, seeded and diced
  • 1/4 cup cilantro (packed), minced
  • 2 tablespoon mint, minced
  • 1/4 cup lime juice
  • dash cayenne pepper
  • salt and pepper to taste

Method

  1. Cook the quinoa until the water is absorbed. Allow it to cool.
  2. Mix the remaining ingredients in a large bowl. When the quinoa is cooled, add it to the bowl and stir gently to combine.
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1 thought on “Quinoa Garbanzo Salad

  1. Looks tasty.
    Am always interested in creative plates with quinoa.
    From my 1972 travels in Peru and Bolivia, quinoa became the nice
    alternative to the rice,beans tortillas of Guatemala.
    Thanks, Traci.

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