Description
A nutritious and flavorful salad featuring roasted carrots, quinoa, and chickpeas, topped with a zesty lemon dressing.
Ingredients
Scale
- 4 medium carrots, peeled and sliced
- 1 cup quinoa, rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 lemon, juiced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the sliced carrots with olive oil, salt, and pepper, then spread them on a baking sheet.
- Roast the carrots in the oven for 25-30 minutes, or until tender and caramelized.
- While the carrots are roasting, cook the quinoa according to package instructions.
- In a large bowl, combine the cooked quinoa, chickpeas, and roasted carrots.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss to combine.
- Garnish with fresh parsley before serving.
Notes
- For added flavor, consider adding feta cheese or avocado.
- This salad can be served warm or cold.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Roasted Carrot, Quinoa, Chickpea Salad, Lemon Dressing