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Carrot Salad with Red Quinoa and Chickpeas





Yields
Serves 6 to 8



Total Time
35 mins

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 delicious at room temperature, so if you'll be eating it within 2 hours, there's no need to pack it in the cooler.

su-Carrot Salad with Red Quinoa and Chickpeas Image




Photo: Annabelle Breakey; Styling: Jeffrey Larsen

 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
Step 1
1

Rinse quinoa well and cook according to package instructions. Spread on a rimmed baking sheet to cool.

Step 2
2

Meanwhile, whisk lemon juice with oil, salt, and sugar in a large bowl. Add carrots and toss to coat.

Step 3
3

Mix in cooled quinoa and chickpeas, then transfer salad to a lidded container.

Step 4
4

*Using a hand-held slicer makes the slicing go faster.

Step 5
5

Make ahead: Up to 2 days, covered and chilled.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories136
% Daily Value *
Total Fat 6.1g8%

Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 368mg16%
Total Carbohydrate 18g7%

Dietary Fiber 1.9g7%
Protein 3.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.