Content Library Recipes Quinoa and Garbanzo Bean Salad

Quinoa and Garbanzo Bean Salad

4 servings

This savory dish is best made ahead, so that the flavors can meld. Quinoa can be cooked in a rice cooker as well.

Quinoa and Garbanzo Bean Salad Easy Healthy Recipe


  • 3/4 Cup Quinoa Grain
  • 1 1/2 Cup Water for Preparing Quinoa Grain
  • 1/2 Cup Onion
  • 1/2 Cup Poblano Pepper
  • 1/4 Cup Green Onions or Scallions about 3 stalks
  • 3/4 Cup Canned Chick Peas
  • 2 Tablespoons Lemon Juice
  • 2 Tablespoons Olive Oil
  • 1/2 Teaspoon Chili Powder
  • 1/2 Teaspoon Fresh Oregano
  • 1 Teaspoon Fresh Parsley
  • 1/2 Teaspoon Sea Salt


Step 1

Bring water to a boil. Add quinoa and stir. Turn down heat to low. Cover. Simmer covered 25–30 minutes, until all water is absorbed and quinoa is tender. Cool cooked quinoa.

Step 2

Dice the onions and poblano. Slice the green onions. Drain canned chick peas and rinse.

Step 3

Heat a small amount of the oil olive, sauté onion and pepper over medium heat for 2–5 minutes or until onions are slightly soft.

Step 4

In a large bowl, mix thoroughly onion-pepper mixture, green onions, cooked quinoa, and chick peas.

Step 5

Dressing: In a small bowl, add lemon juice, chili powder, oregano, parsley, and sea salt. Slow whisk in the remaining olive oil.

Step 6

Pour dressing over quinoa-chickpea mixture. Gently mix until dressing thoroughly covers all the salad.

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