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

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.
​