Quinoa & Garbanzo Bean Salad with Lemon & Feta


I love this recipe for the texture of the quinoa & garbanzo beans, the salty feta, the tart lemon dressing, the cool mint, and the grassy parsley.  This is a very accommodating recipe and could be halved or doubled; and ingredients could be increased or decreased, as desired.

  • 3/4 cup white quinoa, rinsed
  • 3/4 cup red quinoa, rinsed (or could use entire quantity white or red quinoa)
  • 2 cups Britta-filtered water
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt

Combine above in 1-2 quart pot with a lid, and stir to combine. Bring to a boil, uncovered. Then cover, and reduce to a low simmer. Cook 10-12 minutes, or until quinoa has started to “uncoil” (will look almost like it has exploded open) and is to the tenderness that you like. All water may not be absorbed — drain to discard any excess water. Add cooked quinoa back to covered pot and set aside for 10 minutes. Then fluff with fork.  Allow to cool, uncovered. I do this by spreading it into a single layer in a very large mixing bowl.

  • 1 can garbanzo beans (aka chickpeas), drained and rinsed

Add to bowl of quinoa and store to combine

  • 6-10 green onions, sliced
  • leaves from 6-10 stems of parsley, rough-chopped
  • leaves from 6-10 stems of fresh mint, rough chopped

Once quinoa is no longer hot and has cooled to room temperature, add sliced onions & chopped herbs. Stir to combine.

  • 1/2 cup feta cheese, crumbled (or more of less, to taste)

Add and stir to combine.

  • juice of one lemon (approximately 2 oz.)
  • two to three times as much olive oil (approximately 4 – 6 oz. or 1/2-3/4 cup)

In small bowl, whisk lemon juice and olive oil to combine. I like a ratio of 2 parts olive oil to 1 part lemon juice, but you might find that to be too tart, in which case whisk more olive oil into mixture. Season with salt and freshly ground pepper, to taste.

Pour dressing over quinoa-garbanzo bean-herb-feta mixture, and stir to combine.  Adjust seasoning with salt and freshly ground black pepper, to taste.


**Could be made vegan by omitting feta**

Yield: Approx five 1-cup servings

This can be enjoyed cold or warmed slightly. Could be augmented with chopped cucumbers and chopped tomatoes. If making a big batch to enjoy all week, add the cucumbers and tomatoes daily — else they turn the rest of the salad too watery.


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