Vegan Tahini Quinoa Salad with Lemon Vinaigrette
This bright, hearty salad is the kind of bowl that makes plant-based eating feel genuinely exciting rather than like a compromise. Fluffy quinoa and protein-packed chickpeas form a satisfying base, while diced cucumber, halved cherry tomatoes, and a generous handful of fresh parsley and mint keep every bite feeling light and alive. The real star is the lemon-tahini vinaigrette — a silky blend of tahini, fresh lemon juice and zest, maple syrup, grated garlic, and a touch of cumin that pulls the whole dish together with creamy, tangy depth. Every single ingredient here is naturally free from animal products, so there's no need to scrutinize labels or swap anything out. Letting the quinoa cool before tossing is a small but important step that keeps the dressing from breaking and the vegetables from wilting — the recipe walks you through it clearly. Optional toasted pepitas on top add a satisfying crunch that takes the texture from great to genuinely craveable. This one serves four and works beautifully as a make-ahead lunch or a crowd-pleasing side at dinner.
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Learn more →Ingredients
4 servings
For the salad
- 1 cup quinoa, rinsed
- 1 ¾ cups water
- ¼ tsp salt
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 english cucumber, diced
- 1 cup cherry tomatoes, halved
- 3 scallions, thinly sliced (green tops only)
- ¼ cup fresh parsley, roughly chopped
- ¼ cup fresh mint, roughly chopped
For the lemon vinaigrette
- 3 tbsp tahini
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 small garlic clove, finely grated
- ¼ tsp ground cumin
- ¼ tsp salt
- 2–4 tbsp water
For serving
- ¼ cup pepitas, toasted (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Combine the rinsed quinoa, water, and 1/4 tsp salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook until the water is fully absorbed and the quinoa tails have unfurled, about 13–15 minutes.
- 2
Remove the saucepan from the heat and let the quinoa steam, covered, for 5 minutes. Uncover, fluff with a fork, and spread onto a large plate or sheet pan to cool for at least 5 minutes — the quinoa should feel just barely warm, not hot, before it goes into the salad.
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