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Carrot Salad with Quinoa and Chickpeas

sunset.com
serves 6-8

Ingredients
  •  1/2 cup 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


Picture
Instructions
​
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.
​
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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