Chickpea and Quinoa Salad with Lemon and Tahini

Ingredients

Contains: sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the dry chickpeas, put them in a large pot, cover with plenty of water, and bring to a boil.

2. Reduce the heat to a steady simmer, partly cover, and cook for about 60 minutes until the chickpeas are tender. Add a little more water if the pot looks dry, then drain.

3. While the chickpeas cook, put the rinsed quinoa and water in a small saucepan and bring to a boil.

4. Reduce the heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Remove from the heat, keep covered for 5 minutes, then fluff with a fork.

5. Whisk the lemon juice, tahini, olive oil, minced garlic, salt, and black pepper in a large bowl until smooth.

6. Add the drained chickpeas, cooked quinoa, chopped shallot, and chopped parsley to the bowl. Toss gently to coat everything evenly.

7. Taste and adjust the salt and pepper, then serve the salad warm or chilled.