- Calories 136
- Caloriesfromfat 40%
- Protein 3.4g
- Fat 6.1g
- Satfat 0.8g
- Carbohydrate 18g
- Fiber 1.9g
- Sodium 368mg
- Cholesterol 0.0mg
How to Make It
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.