This quinoa garbanzo bean salad is bright, herby, and built to actually keep you satisfied. Tender quinoa and chickpeas soak up a lemony dressing, while crunchy vegetables and fresh herbs keep everything feeling light and fresh. It's the kind of salad that works just as well for lunch as it does alongside dinner.
I tend to make this at the beginning of the week and let it live in the fridge for easy meals. At first glance, the dressing looks generous, but after a short rest the quinoa and chickpeas absorb it beautifully. What you're left with is well-balanced salad that only improves as it sits.
This recipe sits right at the intersection of grain salad and dense bean salad. It's plant-forward, flexible, and built to hold up over a few days without drying out or losing its appeal.
Ingredient Notes
Quinoa - Cooked quinoa acts like a sponge here, soaking up the lemony dressing as the salad rests. Make sure it's fully cooled before mixing so the herbs stay bright.
Garbanzo beans (chickpeas) - Chickpeas bring structure, protein, and fiber, turning this from a side salad into something that can stand on its own.
Fresh herbs - Parsley and mint keep the salad fresh and balanced. Mint adds lift, while parsley grounds everything.
Sun-dried tomatoes - Just a few add savory depth and contrast without overpowering the salad.
Lemon-based vinaigrette - A slightly higher acid-to-oil ratio helps the grains and beans absorb flavor rather than sit in a pool of dressing.
Instructions
Cook the quinoa: Rinse ½ cup dry quinoa under cold water. Combine the rinsed quinoa with 1 cup water and a pinch of salt in a small saucepan. Bring to a boil, then reduce to a gentle simmer, cover, and cook for 12-15 minutes until the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork and let cool completely before using in the salad.
In a small bowl or jar, whisk together 2 cloves minced garlic, 3 tablespoons lemon juice, 2 tablespoons apple cider vinegar, 1 tablespoon lemon zest, 1 tablespoon honey, ½ teaspoon red pepper flakes, ½ teaspoon salt, and ¼ teaspoon black pepper. Slowly whisk in 5 tablespoons olive oil until emulsified.
In a large mixing bowl, combine 1 ½ cups cooked quinoa and 1 (15-ounce) can chickpeas, rinsed and drained.
Add 1 finely chopped bell pepper, ½ cup finely chopped cucumber, ¼ cup finely chopped red onion, 3 chopped sun-dried tomatoes, 1 deseeded and finely chopped Fresno pepper, ½ cup chopped parsley, and ¼ cup chopped mint.
Pour the dressing over the salad and toss well to combine. The salad will look generously dressed at first.
Cover and let rest for at least 1 hour, allowing the quinoa and chickpeas to fully absorb the dressing. Longer resting time only improves the flavor and texture. Toss again before serving, then taste and adjust seasoning as needed.
How to Serve
- As a make-ahead lunch on its own
- Alongside grilled chicken or fish
- Paired with roasted vegetables for a simple dinner
- As part of a mezze-style plate with hummus and flatbread
Tips, Tricks, and Alterations
- If you prefer less heat, reduce or skip the red pepper flakes or Fresno pepper.
- Feta, olives, or roasted vegetables make great additions just before serving.
- Swap parsley or mint for dill or basil if that's what you have.
- Store in an airtight container in the fridge for up to 4 days.
This quinoa garbanzo bean salad is one of those recipes that quietly earns a permanent spot in the rotation. If you make it, I'd love to hear how you serve it, leave a comment and let me know.
Recipe
Recipe
Quinoa Garbanzo Bean Salad
Ingredients
Salad
- 1 ½ cups cooked quinoa from about ½ cup dry quinoa
- 1 15-ounce can chickpeas (garbanzo beans), rinsed and drained
- 1 bell pepper finely chopped
- ½ cup cucumber finely chopped
- ¼ cup red onion finely chopped
- 3 sun-dried tomatoes finely chopped
- 1 Fresno pepper deseeded and finely chopped
- ½ cup fresh parsley chopped
- ¼ cup fresh mint chopped
Dressing
- 2 cloves garlic minced
- 3 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon zest if using fresh lemon juice
- 5 tablespoons olive oil
- 1 tablespoon honey
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- In a small bowl or jar, whisk together the garlic, lemon juice, apple cider vinegar, lemon zest, honey, red pepper flakes, salt, and black pepper. Slowly whisk in the olive oil until emulsified.2 cloves garlic, 3 tablespoons lemon juice, 2 tablespoons apple cider vinegar, 1 tablespoon lemon zest, 1 tablespoon honey, ½ teaspoon red pepper flakes, ½ teaspoon salt, ¼ teaspoon freshly cracked black pepper, 5 tablespoons olive oil
- In a large mixing bowl, combine the cooked quinoa and chickpeas.1 ½ cups cooked quinoa, 1 15-ounce can chickpeas (garbanzo beans), rinsed and drained
- Add the bell pepper, cucumber, red onion, sun-dried tomatoes, Fresno pepper, parsley, and mint.1 bell pepper, ½ cup cucumber, ¼ cup red onion, 3 sun-dried tomatoes, 1 Fresno pepper, ½ cup fresh parsley, ¼ cup fresh mint
- Pour the dressing over the salad and toss well to combine. The salad will look generously dressed at first.
- Cover and let rest for at least 1 hour to allow the quinoa and chickpeas to fully absorb the dressing.
- Toss again before serving. Taste and adjust seasoning as needed.
Notes
Nutrition
Did you make this recipe? Let me know!