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Carrot Salad with Red Quinoa and Chickpeas

Photo: Annabelle Breakey; Styling: Jeffrey Larsen

Total time 35 mins

Serves 6 to 8

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.


  • 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

Nutrition Information

  • calories 136
  • caloriesfromfat 40 %
  • protein 3.4 g
  • fat 6.1 g
  • satfat 0.8 g
  • carbohydrate 18 g
  • fiber 1.9 g
  • sodium 368 mg
  • cholesterol 0.0 mg

How to Make It

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

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

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

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

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