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.

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Credit: Annabelle Breakey; Styling: Jeffrey Larsen

Recipe Summary test

35 mins
Serves 6 to 8


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

136 calories; calories from fat 40%; protein 3.4g; fat 6.1g; saturated fat 0.8g; carbohydrates 18g; fiber 1.9g; sodium 368mg.