Quinoa and Garbanzo Bean Salad


Combine quinoa, broccoli and garbanzo beans with flavorful spices and Cook’s Delight® Vegetable Soup Base for this popular vegan salad that is packed with protein and goodness. Vegetable soup base is available on Amazon in individual quantities.

4 Easy Steps to Scale Up a Recipe for Foodservice Menus

South American, Mediterranean
This Recipe Is:
4-5LunchGluten Free, Vegan, Plant basedCook’s Delight® Vegan Supreme Vegetable Soup Base VG-839


  • 1/2 cup uncooked quinoa
  • 1 cup water
  • 1 teaspoon Cook’s Delight® Vegetable Soup Base
  • 1 – 15 oz. can garbanzo beans - drained
  • 3/4 cup broccoli - chopped
  • 1 garlic clove - minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried tarragon
  • 1 teaspoon dry mustard
  • 2 tablespoons olive oil
  • salt and pepper to taste

Suggested Products

Cook’s Delight® Vegan Supreme Vegetable Soup Base VG-839

Cook’s Delight® Organic Vegetable Soup Base

Step by Step Instructions

Step 1

1. Bring a small pan of water to boil and blanch the broccoli. Set aside.

Step 2

2. Bring water, quinoa and Cook’s Delight® Vegetable Soup Base to a boil in a small saucepan over high heat. Stir. Reduce heat to medium-low and cover. Simmer until the quinoa is tender, and the water has been absorbed, about 15-20 minutes.

Step 3

3. Empty the cooked quinoa into a mixing bowl. Add all remaining ingredients except salt and pepper. Stir until evenly mixed.

Step 4

4. If desired, season to taste with salt and black pepper before serving.

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