Megan’s Meat-Free Monday: Quinoa With Kale And Fried Garbanzo Beans

Photo Credit: Megan Cross

(VEGAN RECIPE) I’m taking it easy on you for this week’s Meat-free Monday challenge. This simply prepared meal takes a little amount of prepping and an even smaller amount of cooking. The fried garbanzo beans add the perfect amount of crunch! They also make great snacks all by themselves. I prefer to eat this salad right after it’s made, but it tastes great at room temperature and even cold. It’s filling enough for a main dish, but is also a great side.

For this particular salad I used and Asian inspired dressing, but you can switch up the vinaigrette to whatever you are in the mood for. Balsamic, dijon, and lemon works wonderful also.

Fried Garbanzo Beans

  • 1 can garbanzo beans, drained, rinsed
  • 1 T. neutral oil, like safflower
  • 1/4 t. salt, to taste
  • 1/8 t. spice mix (I used Chinese Five Spice Powder)

Preheat oven to 350F. After you have drained and rinsed garbanzo arrange them in a single layer on a cookie sheet. Use a paper towel to dry them. A few of the skins might come of just discard them. They won’t hurt anything they just might get a little too crispy. Once garbanzos are dried toss with oil. Bake for 30-40 minutes until golden brown. They will get crispier as they cool. Add desired amount of salt and your favorite spice mix. Enjoy by themselves or with a salad.

Quinoa Salad With Kale

  • 1 1/2 C. quinoa
  • 3 C. water, or veggie stock
  • 1 bunch kale, rinsed, cut into 1″ strips
  • 2 C. shredded cabbage, optional
Add quinoa and water to medium saucepan bring to boil, then reduce to simmer and cover. Cook for ten minutes. Quickly add kale to the pot by placing on top of the quinoa. Recover and cook another 5 minutes. The steam from the quinoa will cook the kale. Turn off heat. DO NOT REMOVE LID. Let sit for 5 more minutes. Mix your vinaigrette of choice and enjoy!

Miso Ginger Dressing 

  • 3 T. tamari or soy
  • 1 T. water
  • 1 t. light miso
  • 2 T. pickled ginger
  • 2 T. lemon juice
  • 1 clove garlic
  • 1 t. agave, optional
  • Pepper

Process all ingredients together. Add pepper to taste.

More Megan’s Meat-Free Monday Recipes:

Megan’s Meat-Free Monday Recipes: Memorial Day BBQ

 Megan’s Meat-Free Monday Recipes: Fennel Seed Scramble With Potatoes

 Megan’s Meat-Free Monday Recipes: Carrot Ginger Soup

 Megan’s Meat-Free Monday Recipes: Tangy BBQ Tofu

Megan’s Meat-Free Monday Recipes: Zucchini Pasta In Sun-Dried Tomato Sauce

Megan’s Meat-Free Monday: Hearty Black Bean Chili 

Megan’s Meat-Free Monday: Chilaquiles Con Crema

Megan’s Meat-Free Monday: Chocolate Chip Cookies

Megan’s Meat-Free Monday: Guide To Easter

Megan’s Meat-Free Monday: Choco-Choco Muffins

Megan’s Meat-Free Monday: Empanadas With Chipotle Cream

Megan’s Meat-Free Monday: Curried Cauliflower Orzo

Megan’s Meat-Free Monday Edition: Buddha Bowl



  1. This recipe sounds fantastic. Fried garbanzo beans? Why haven’t I thought of that before? Kale, quinoa, ginger – all my favorites in one bowl.

    I don’t have pickled ginger though. but I think ginger root would sub okay.

    Thanks for sharing this!