Cindy Franco
@fraglamcin
Lemon-Tahini Quinoa Salad with Raw Chickpeas
A refreshing and nutritious salad featuring fluffy quinoa, creamy lemon-tahini dressing, and crunchy raw chickpeas. Perfect for a light lunch or as a side dish, this salad is packed with flavor and healthy ingredients.
Details
- Cuisine:mediterranean
- Diet:vegan
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:12
- Views:14
Recipe Information
- Prep time25 min.
- Cook time15 min.
- Total time40 min.
- Servings6
Ingredients
- 1/4 cup
- 1/4 cup
- 2 tablespoons
- 2 cloves
- 1 pinch
- to taste
- 1 cup
- 2 cups
- 1 cup, shredded
- 1 cup
- 1/4 cup, chopped
- 1/4 cup, sliced
Cooking Instructions
Follow our step-by-step guide on how to make Lemon-Tahini Quinoa Salad with Raw Chickpeas.
Step 1
In a bowl, whisk together the olive oil, fresh lemon juice, tahini, minced garlic, salt, and black pepper until the mixture is smooth. Set the lemon-tahini sauce aside.
Step 2
In a saucepan, bring 2 cups of water and 1 cup of quinoa to a boil. Add a pinch of salt, then reduce the heat to medium-low. Cover and simmer for about 15 minutes, or until the quinoa is tender. Once cooked, remove from heat and let it sit covered for 5 minutes. Fluff the quinoa with a fork.
Step 3
In a large mixing bowl, combine the cooked quinoa, lemon-tahini sauce, shredded red cabbage, raw chickpeas, chopped parsley, and sliced scallions. Toss everything together until well combined.