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Overhead view of a bowl of Herbed Chickpea and Quinoa Salad with Tahini Yogurt topped with spiced, crispy chickpeas and microgreens, surrounded by lemon wedges on a light grey textured surface.

Herbed Chickpea and Quinoa Salad with Tahini Yogurt


  • Author: Sabrina Russo
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

My falafel-inspired Herbed Chickpea and Quinoa Salad with Tahini Yogurt includes the components of a great falafel without all that frying oil.


Scale

Ingredients

Crispy chickpeas:

  • 15 oz can of chickpeas, rinsed, drained & patted dry
  • 1 tbsp extra virgin olive oil
  • ½ tsp paprika
  • ½ tsp cumin
  • Kosher salt

Salad:

  • 1 ½ cups quinoa
  • 1 shallot, finely chopped*
  • 15 oz can of chickpeas, rinsed and drained
  • 4 tbsp extra virgin olive oil, divided
  • 2 cups loosely packed cilantro, finely chopped (½ cup chopped)
  • 2 cups loosely packed parsley, finely chopped (½ cup chopped)
  • 1 tbsp lemon juice
  • Kosher salt and fresh cracked pepper

Sauce:

  • 5 oz plain whole fat yogurt (not Greek)*
  • 3 tbsp tahini paste
  • 1 tbsp lemon juice
  • 1 clove garlic, crushed in press or finely minced
  • 12 tsp water, or as needed
  • Kosher salt

For serving:

  • Lemon wedges
  • Microgreens for topping (optional)

Instructions

1. Roast chickpeas:* Preheat oven to 375°F. Place chickpeas on a baking sheet and toss with oil, spices and salt. Bake for 40-50 minutes or until dried out and crispy. Taste and season with additional salt while warm, if needed. Cool on baking sheet over a wire rack until room temperature.

2. Boil quinoa: While chickpeas bake, bring a medium sized pot of water to a boil. Add quinoa and cook about 10 minutes, or until tender. Drain and spread over a large baking sheet. Cool completely.

3. Sauté shallot and chickpeas: Heat a small pan over medium heat. Add one tablespoon of oil and chopped shallot. Season with salt. Cook 5-8 minutes or until translucent. Add chickpeas, season with salt and cook for an additional 2-3 minutes. Place in a large bowl and cool to room temperature.

4. Make tahini yogurt sauce: Combine yogurt, tahini, lemon juice and garlic in a bowl. Thin out with 1-2 teaspoons of water or as needed, to reach desired consistency for drizzling.

5. Toss salad: In the bowl with the cooled shallots and chickpeas, add quinoa, remaining 3 tablespoons of oil, chopped herbs and lemon juice. Season with salt and pepper to taste.

6. Serve: Transfer chickpea and quinoa salad to serving bowls. Top with tahini yogurt, crispy chickpeas and microgreens, if desired. Serve with lemon wedges. Enjoy.

Notes

Use raw shallot or raw red onion in place of cooked shallot, if desired. 

If vegan, use soy yogurt.

I found that thinner baking sheets work better to conduct heat than thicker ones, resulting in crispier chickpeas when testing this recipe.

  • Category: Salad
  • Method: Bake, saute
  • Cuisine: Middle Eastern, New American

Nutrition

  • Serving Size: 1/4 of salad, sauce + chickpeas
  • Calories: 700
  • Sugar: 4g
  • Sodium: 680mg
  • Fat: 34g
  • Saturated Fat: 6g
  • Carbohydrates: 80g
  • Fiber: 16g
  • Protein: 25g

Keywords: chickpeas, quinoa, tahini, yogurt