For enhanced flavor, toast the almonds in a dry skillet over medium heat for 3-5 minutes, or until golden brown and fragrant. Watch carefully to prevent burning. Feel free to add other vegetables such as diced cucumber, bell pepper, or red onion for added crunch and nutrition. This salad can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will meld together beautifully over time. A squeeze of fresh lemon juice can brighten up the salad and add a touch of acidity. Consider adding a crumbled cheese, such as feta or goat cheese, for a creamy and tangy element.
Garbanzo Bean and Quinoa Salad
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME1 hrs 30 mins
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SERVING8 People
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VIEWS136
A vibrant and nourishing salad featuring the nutty goodness of quinoa and the earthy heartiness of garbanzo beans, studded with sweet and tangy dried fruits and crunchy almonds. Infused with aromatic spices and fresh mint, this salad is a delightful symphony of flavors and textures, perfect for a light lunch or a refreshing side dish.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate37 g
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Fiber5 g
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Protein6 g
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Saturated Fat1 g
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Sodium112 mg
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Sugar11 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a medium saucepan, combine the rinsed quinoa and water (or vegetable broth). Bring to a boil over high heat. (2 minutes)
02
Step
20 mins
Reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the liquid has been absorbed. (15-20 minutes)
03
Step
30 mins
Fluff the quinoa with a fork and transfer it to a large bowl. Allow it to cool completely in the refrigerator. (30 minutes)
04
Step
2 mins
Once the quinoa is cooled, add the drained garbanzo beans, cranberries, golden raisins, toasted almonds, and chopped mint to the bowl.
05
Step
1 mins
In a small bowl, whisk together the ground coriander, ground cumin, and olive oil.
06
Step
2 mins
Pour the dressing over the quinoa mixture and toss gently to combine.
07
Step
1 mins
Season the salad with sea salt and freshly ground black pepper to taste. Mix well. Serve chilled or at room temperature.
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RECIPE REVIEWS
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Greyson Bernhard
Jun 4, 2025I added some feta cheese and lemon juice, and it was absolutely delicious! Will definitely make again.
Ron Greenfelder
Apr 29, 2025A great recipe! I used parsley instead of mint because that's what I had on hand, and it still turned out great.
Nona Muller
Jan 16, 2025I love the combination of sweet and savory flavors in this salad. It's perfect for a light lunch.
Aaliyah Nolan
Nov 18, 2024This salad is so easy to make and tastes amazing! I brought it to a potluck and everyone loved it.
Whitney Johnslangworth
Feb 14, 2024The quinoa was a bit bland for me, so I cooked it in vegetable broth instead of water. It made a big difference!
Camille Skiles
Jan 1, 2024I made this for a picnic and it was a hit! So refreshing and flavorful.