Carrot Salad with Red Quinoa and Chickpeas
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Angela Brassinga
This healthy salad is picnic-perfect, because the carrots stay crunchy and the quinoa and chickpeas keep their texture. (Regular quinoa works fine in this recipe, if you can't find the red variety.) Picnic tip: This salad is de
Ingredients
1/2 cup red quinoa
1/2 cup lemon juice
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons kosher salt
1 teaspoon sugar
4 medium rainbow or regular carrots (about 12 oz. total), peeled and thinly sliced*
1 can (15 oz.) chickpeas (garbanzos), drained and rinsed
Instructions
Rinse quinoa well and cook according to package instructions. Spread on a rimmed baking sheet to cool.
Meanwhile, whisk lemon juice with oil, salt, and sugar in a large bowl. Add carrots and toss to coat.
Mix in cooled quinoa and chickpeas, then transfer salad to a lidded container.
*Using a hand-held slicer makes the slicing go faster.
Make ahead: Up to 2 days, covered and chilled.
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