Nourishing Mediterranean Chickpea & Quinoa Salad with Creamy Lemon Tahini

I’ve perfected this protein-rich Mediterranean-inspired salad to create the perfect balance of flavors and textures. The secret lies in slightly warming the chickpeas and seasoning the quinoa while it cooks, allowing the ingredients to better absorb the bright, creamy dressing.

Why You’ll Love This Recipe

After many iterations, I’ve discovered that lightly toasting the chickpeas and serving the quinoa warm creates a more satisfying dish that elevates this from a simple salad to a memorable meal.

Ingredients

For the Salad Base

• 1 cup (170g) uncooked quinoa, rinsed well
• 1 (15 oz/425g) can chickpeas, drained and rinsed
• 2 cups (60g) baby spinach, fresh
• 1 cup (150g) cherry tomatoes, halved
• 1 English cucumber, diced
• ½ red onion, finely diced
• ½ cup fresh parsley, chopped
• ¼ cup fresh mint leaves, torn

For the Quinoa Cooking

• 2 cups vegetable broth
• 1 bay leaf
• ½ teaspoon sea salt
• 1 clove garlic, smashed

For the Lemon Tahini Dressing

• 3 tablespoons tahini
• Juice of 1 large lemon (about 3 tablespoons)
• 2 cloves garlic, minced
• 1 tablespoon extra virgin olive oil
• 1 teaspoon maple syrup (optional)
• ½ teaspoon ground cumin
• ¼ teaspoon sea salt
• Freshly ground black pepper
• 2-3 tablespoons warm water to thin

Optional Garnishes

• Toasted pine nuts
• Crumbled feta cheese
• Za’atar seasoning
• Extra virgin olive oil drizzle

Step-by-Step Instructions

Preparing the Quinoa

1. Rinse quinoa thoroughly in a fine-mesh strainer
2. Combine with vegetable broth, bay leaf, salt, and smashed garlic in a saucepan
3. Bring to boil, reduce heat, cover and simmer for 15-18 minutes
4. Remove from heat, let stand covered for 5 minutes
5. Fluff with fork and remove bay leaf and garlic

Preparing the Chickpeas

1. Pat chickpeas dry with paper towels
2. Heat 1 tablespoon olive oil in a skillet over medium heat
3. Add chickpeas, season with salt and pepper
4. Cook for 5-7 minutes until slightly crispy
5. Add ¼ teaspoon cumin in the last minute

Making the Dressing

1. Whisk tahini, lemon juice, minced garlic, olive oil, and seasonings
2. Add warm water gradually until desired consistency is reached
3. Taste and adjust seasonings

Assembly

1. In a large bowl, combine warm quinoa and chickpeas
2. Add spinach to wilt slightly from the warmth
3. Add tomatoes, cucumber, red onion, and herbs
4. Drizzle with dressing
5. Toss gently to combine
6. Top with chosen garnishes

Pro Tips for Perfect Results

• Toast quinoa before cooking for nuttier flavor
• Use warm water in the dressing to help tahini blend smoothly
• Season quinoa while cooking, not after
• Massage tough greens with a bit of olive oil before adding
• Add avocado just before serving to prevent browning

Nutritional Information

Per serving (serves 4):

• Calories: 385
• Protein: 15g
• Carbohydrates: 52g
• Fiber: 12g
• Fat: 16g
• Iron: 4mg
• Calcium: 80mg
• Vitamin C: 45% DV

Storage & Make-Ahead Tips

• Store components separately for up to 4 days
• Keep dressing in sealed jar for up to 1 week
• Add fresh herbs and spinach just before serving
• Can be enjoyed warm, room temperature, or chilled

Seasonal Variations

• Spring: Add asparagus and peas
• Summer: Include grilled zucchini and eggplant
• Fall: Add roasted butternut squash
• Winter: Include roasted root vegetables

This salad has become my go-to lunch option for busy workdays. The combination of protein-rich quinoa and chickpeas with fresh vegetables creates a satisfying meal that keeps you energized throughout the day. The creamy lemon tahini dressing adds a rich, nutty flavor that ties all the elements together perfectly.

The key to making this salad extraordinary lies in the details: toasting the chickpeas until they’re slightly crispy, cooking the quinoa in flavorful broth, and making a dressing that’s the perfect balance of creamy and tangy. Whether served warm or chilled, this dish is both nourishing and delicious.