quinoa garbanzo salad
Gluten Free | No Oil | Recipes | Salads

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.

Quinoa Garbanzo Salad

Course: Salads
Cuisine: Vegan
Keyword: Quinoa
Servings: 4
Calories: 270kcal
Author: Singing Vegan


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


  • Cook the quinoa until the water is absorbed. Allow it to cool.
  • Mix the remaining ingredients in a large bowl. When the quinoa is cooled, add it to the bowl and stir gently to combine.


Calories: 270kcal | Carbohydrates: 49g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Sodium: 20mg | Potassium: 742mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1676IU | Vitamin C: 57mg | Calcium: 73mg | Iron: 4mg

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One Comment

  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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