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.

How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

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