Carrot Salad with Red Quinoa and Chickpeas
Photo: Annabelle Breakey; Styling: Jeffrey Larsen
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.
How to Make It
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.
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
Directions
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.
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