Chickpea and Quinoa Salad with Lemon and Tahini Tasty Recipes

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Chickpea and Quinoa Salad with Lemon and Tahini

"If you are looking for a balanced vegetarian meal that is easy to make but full of flavor, then I recommend this earthy, yet tangy chickpea and quinoa salad."

Ingredients :

• 1/2 cup dry garbanzo beans (chickpeas)
• 1/2 cup uncooked quinoa, rinsed
• 1 cup water
• 1/4 cup chopped fresh parsley
• 1 shallot, chopped
• 1 clove garlic, minced
• 1/4 cup lemon juice
• 2 tablespoons tahini
• 1 tablespoon olive oil
• sea salt and ground black pepper to taste

Instructions :

Prep : 10M	Cook : 4M	Ready in : 9H15M

• Place the garbanzo beans in a saucepan, and cover with several inches of water. Combine the quinoa with 1 cup of water in a small saucepan. Set both aside to soak overnight.
• The following day, pour the soaking water off of the garbanzo beans, and fill with fresh water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the garbanzo beans are tender, about 1 hour. Drain and set aside. Meanwhile, bring the quinoa to a boil over high heat in its soaking water. Reduce heat to low, and simmer until tender, about 10 minutes; set aside.
• Combine the drained garbanzo beans and quinoa in a mixing bowl with the parsley; set aside. In a separate bowl, whisk together the shallot, garlic, lemon juice, tahini, and olive oil. Season to taste with sea salt and pepper. Pour the dressing over the garbanzo bean mixture, and stir gently before serving.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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