Quinoa Veggie Salad with Tahini-Lemon Dressing

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Quinoa Veggie Salad with Tahini-Lemon Dressing


SourceRecipe adapted from: Cookie and Kate https://cookieandkate.com/herbed-quinoa-chickpea-salad-recipe/comment-page-1/
Prep time10 minutes
Cooking time15 minutes
Total time25 minutes


This light, refreshing salad is a great option as the days begin to warm up. Perfect for packing on picnics or road trips, it’s endlessly customizable and a great way to get your veggies—try adding sliced radishes or snap peas for even more crunch, or toss in some capers or sliced olives for a topping that packs a punch of savory flavor.


1 cup
quinoa (red or tricolor, rinsed)
2 cups
15 ounces
chickpeas, canned (drained and rinsed)
2 cups
spinach, baby (chopped)
1 cup
parsley, fresh (chopped)
1/3 cup
scallions (chopped)
carrot (grated)
cucumber, European (diced)
1/3 cup
pumpkin seeds (raw)
1/4 cup
olive oil
2 cloves
garlic (minced)
3 tablespoons
lemon juice
2 tablespoons
salt (to taste)
pepper (to taste)


Combine quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer and cook 13-15 minutes, until the water has been absorbed. Let sit for 5 minutes.

Meanwhile, toast the pumpkin seeds in a small skillet over medium heat for 3-5 minutes, stirring frequently.

To make the dressing: In a small bowl, combine the olive oil, lemon juice, tahini, garlic, salt, and pepper. Taste and adjust seasonings if necessary.

Transfer quinoa to a large bowl. Add the chickpeas, spinach, carrot, cucumber, parsley, scallions, and toasted pumpkin seeds. Drizzle the dressing over the salad and toss to combine. Serve immediately or let it cool and refrigerate.