Best Garbanzo Bean And Quinoa Salad Recipes

GARLICKY QUINOA AND GARBANZO BEAN SALAD

Garlicky Quinoa and Garbanzo Bean Salad image

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.

Provided by jjane123

Categories Salad Grains Quinoa Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

½ cup uncooked quinoa
1 cup water
1 (15 ounce) can garbanzo beans, drained
¾ cup chopped broccoli
1 clove garlic, minced, or to taste
1 tablespoon fresh lemon juice
1 teaspoon dried tarragon
2 teaspoons coarse-grain mustard
3 tablespoons extra virgin olive oil
salt and black pepper to taste

Steps:

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.
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.

Nutrition Facts : Calories 264.5 calories, Carbohydrate 31.9 g, Fat 12.3 g, Fiber 5.1 g, Protein 7.1 g, SaturatedFat 1.7 g, Sodium 247.9 mg, Sugar 0.4 g

GARBANZO BEAN AND QUINOA SALAD

Garbanzo Bean and Quinoa Salad image

This salad uses quinoa, which gives a nice texture and mild nutty flavor to the dish. Best served chilled, this salad is wonderful for picnics.

Provided by Magpie

Categories Salad Grains Quinoa Salad Recipes

Time 1h30m

Yield 8

Number Of Ingredients 11

Ingredients

1 cup quinoa
2 cups water
1 (15 ounce) can garbanzo beans, drained
½ cup dried cranberries
½ cup golden raisins
⅓ cup sliced almonds
¼ cup mint leaves, chopped
¾ teaspoon ground coriander
¼ teaspoon ground cumin
1 tablespoon extra-virgin olive oil
salt and pepper to taste

Steps:

Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, 15 to 20 minutes. Scrape the quinoa into a large bowl, and refrigerate until cold.
Stir the garbanzo beans, cranberries, raisins, almonds, mint, coriander, cumin, and olive oil into the quinoa. Season to taste with salt and pepper.

Nutrition Facts : Calories 212 calories, Carbohydrate 36.6 g, Fat 5.4 g, Fiber 4.6 g, Protein 5.8 g, SaturatedFat 0.5 g, Sodium 112.3 mg, Sugar 11.1 g