Quinoa Veggie Salad with Tahini-Lemon Dressing

Recipe adapted from: Cookie and Kate   https://cookieandkate.com/herbed-quinoa-chickpea-salad-recipe/

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.

Quinoa Veggie Salad with Tahini-Lemon Dressing

Prep Time

10 minutes

Cook Time

15 minutes


6 Servings


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