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Lemon Tahini Quinoa With Raw Chickpeas

Lemon Tahini Quinoa with raw chickpeas, a refreshing vegan salad! Whisk together tangy flavors and enjoy a healthy, flavorful bowl. Make now and savor the zesty goodness!

This refreshing summer salad is a symphony of flavors and textures, combining the creaminess of tahini with the zest of lemon, the crunch of fresh herbs, and the nutty taste of quinoa.

It’s a healthy, protein-packed meal that’s perfect for a light and satisfying lunch or dinner.

Ready Time

45 mins


7 servings


  • 1 cup quinoa, rinsed and drained
  • 2 1/4 cups water or vegetable broth
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup tahini
  • 2 cloves garlic, minced
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can chickpeas, drained and rinsed
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 2 lemons, cut into wedges (optional)


Rinse the quinoa in a fine-mesh strainer and drain well. In a medium saucepan, bring the quinoa and water or broth to a boil.

Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is tender and the water is absorbed.

While the quinoa cooks, whisk together the lemon juice, tahini, garlic, olive oil, salt, and pepper in a small bowl until smooth. In a large bowl, combine the cooked quinoa, chickpeas, parsley, and mint.

Pour the tahini dressing over the quinoa mixture and toss to combine.

Taste and adjust the seasoning as needed. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Just before serving, garnish with additional parsley and mint if desired.

Serve chilled, with lemon wedges on the side if desired.


Make sure to rinse the quinoa thoroughly to remove its bitter coating, which can give it a soapy taste. Don’t overcook the quinoa – it should be tender but still have a slight crunch to it.

Adjust the amount of garlic to your taste – if you’re a big fan of garlic, you might want to add an extra clove or two! For a creamier tahini dressing, be sure to whisk it until it’s super smooth and there are no lumps.

If you’re using vegetable broth instead of water, keep an eye on the quinoa while it cooks – it might absorb the liquid faster. Don’t skip the refrigeration step – it really helps the flavors meld together! Chopped fresh herbs like parsley and mint can be substituted with dried herbs if you don’t have access to fresh.

Just be sure to use less, as dried herbs are more potent.

You can customize this recipe to your taste – try adding some diced veggies, grilled chicken, or crumbled feta cheese for added protein and flavor. This recipe makes a great side dish or light lunch – consider doubling the recipe if you need more!

Nutrional Value

  • Calories: 420
  • Total Fat: 18g
  • Saturated Fat: 2.5g
  • Cholesterol: 0mg
  • Sodium: 200mg
  • Total Carbohydrates: 50g
  • Dietary Fiber: 8g
  • Sugars: 4g
  • Protein: 15g
Lemon Tahini Quinoa With Raw Chickpeas
Lemon Tahini Quinoa With Raw Chickpeas

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