Recipe courtesy of Einat Admony

Quinoa Salad with Preserved Lemon and Chickpeas

At Balaboosta restaurant in New York City, Chef Admony tosses quinoa with a mixture of chickpeas, preserved lemon, shallots, dried cranberries and cilantro for texture and zest. Plenty of lemon juice and a glug of olive oil help season the dish.
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  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 15 min
  • Inactive: 30 min
  • Cook: 20 min
  • Yield: 4 servings
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1 1/2 cups quinoa, rinsed

1/3 cup canned chickpeas, rinsed and drained

1/4 cup thinly sliced preserved lemon

1/4 cup dried cranberries

1/4 cup finely chopped fresh cilantro

1/4 cup thinly sliced shallots, fried in olive oil until crisp (or left uncooked)

2 tablespoons fresh lemon juice

1 tablespoon olive oil

1 teaspoon kosher salt

Pinch freshly ground black pepper


  1. Combine the quinoa and 2 1/2 cups water in a medium pot and bring the water to a boil. Reduce the heat so the water gently simmers. Cover and simmer 15 minutes. Remove the pot from the heat. Let the quinoa stand, covered, until tender, about 5 minutes. Drain the quinoa in a sieve and let cool completely. 
  2. Just before serving, place the quinoa, chickpeas, preserved lemon, cranberries, cilantro, shallots, lemon juice, oil, salt and pepper in a large bowl and toss to combine.
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