Garbanzo Quinoa Salad


  • 1 lb garbanzo beans, cooked
  • 1/2 lb red quinoa
  • 1 large cucumber
  • 1 bell pepper
  • 1/2 large carrot
  • 1/2 large onion
  • 2 cloves of garlic
  • 1 tablespoon tomato paste
  • 1 tablespoon white miso
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 1 teaspoon oregano
  • 3 tablespoons apple cider vinegar
  • 4 tablespoons olive oil
  • salt
  • pepper


  • Cook quinoa according to packaging instructions. Drain off water. Season with 2 tablespoons of olive oil, salt, 1 teaspoon cumin, and pepper. Set aside and let cool.
  • When it comes to the beans, you can approach it 1 or two ways.
  • Method 1: Soak 1lb dried garbanzos overnight. Rinse them and add to a pot with 4 cups water. Boil for 4 hours or until tender. DO NOT ADD SALT WHILE BOILING. YOUR BEANS WILL ABSORB THAT INSTEAD OF THE WATER AND TAKE LONGER TO COOK.
  • Method 2: Open and drain the liquid off a can of garbanzos beans
  • Finely chop your kale and toss it in a bowl with 3 tablespoons of vinegar. The acid in the vinegar will help break down some toughness in the kale, making it easier to eat.
  • Heat a skillet over medium heat with 2 tablespoons olive oil.
  • Add cooked beans and sautée until golden on the outside.
  • Season with 1 tablespoon tomato paste, 1 tablespoon miso, salt, pepper, 2 teaspoons paprika, 1 teaspoon cumin and 1 teaspoon oregano.
  • Add chopped onion, bell pepper, and garlic and cook until all the flavors come together. Let cool.
  • Chop other veggies you may like such as carrots, alfalfa sprouts, and cucumbers like I did.
  • Toss the quinoa, garbanzos and raw veggies, together in the bowl with the kale. Add a bit more seasoning to taste.
  • Can be served warm or cold.
  • Serve to your friends. Enjoy!

Published by Déja Chaniah

Creative plant based soul seeking higher consciousness.

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