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Roasted Carrot, Quinoa, and Chickpea Salad with Lemon Dressing

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A vibrant and nutritious salad featuring roasted carrots, protein-packed chickpeas, and nutty quinoa, all tossed in a zesty lemon dressing.

Ingredients

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  • 1 cup quinoa, rinsed
  • 2 cups water
  • 4 medium carrots, diced
  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh lemon juice
  • 2 tablespoons honey
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup chopped parsley
  • 1/4 cup chopped mint
  • 1/2 cup crumbled feta cheese

Instructions

  1. Rinse and prepare the quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat, let sit covered for 5 minutes, then fluff with a fork and cool.
  2. Preheat your oven to 400°F (200°C).
  3. Toss the diced carrots and chickpeas with olive oil, salt, and pepper on a baking sheet, ensuring they’re evenly coated and spread out.
  4. Roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized. Let cool slightly.
  5. Whisk together lemon juice, olive oil, honey, Dijon mustard, minced garlic, salt, and black pepper in a small bowl.
  6. Combine the cooled quinoa, roasted carrots, chickpeas, parsley, and mint in a large serving bowl. Pour the dressing over and gently toss.
  7. Add the crumbled feta cheese on top. Serve immediately or refrigerate until ready to enjoy.

Notes

Store the salad in an airtight container for up to 3 days; add the dressing just before serving to maintain freshness.

Nutrition

Find it online: https://tashirecipez.com/roasted-carrot-quinoa-chickpea-salad-lemon-dressing/

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