- 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
- 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
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.