Carrot Salad with Red Quinoa and Chickpeas
Carrot Salad with Red Quinoa and Chickpeas is a vibrant, nutritious dish that brings together crunchy carrots, nutty quinoa, and hearty chickpeas, all tossed in a zesty lemon dressing. This refreshing salad is perfect for potlucks, meal prep, or a healthy lunch option. With its beautiful colors and textures, it’s not just a meal; it’s an experience that will impress your family and friends.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 3 cups grated fresh carrots (about 4 medium carrots)
- 1 cup red quinoa
- 1 can (15 oz) low-sodium chickpeas, drained and rinsed
- 1/2 cup chopped fresh parsley
- 3 tablespoons freshly squeezed lemon juice
- 4 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Optional: 1/2 cup crumbled feta cheese
Instructions
- Rinse the red quinoa under cold water until clear. In a pot, combine quinoa with 2 cups of water; bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes until fluffy. Let it cool.
- Peel and grate the carrots using a box grater or food processor until you have approximately 3 cups.
- In a large bowl, combine cooled quinoa, grated carrots, drained chickpeas, and chopped parsley. Stir gently.
- In a small bowl, whisk together lemon juice and olive oil; season with salt and pepper. Pour over the salad mixture and toss to coat evenly.
- Serve immediately or chill in the fridge for one hour before serving.
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 320
- Sugar: 6g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg
Keywords: Feel free to swap chickpeas for black beans or add diced avocado for creaminess. Experiment with different dressings like tahini or balsamic vinaigrette for added flavor.