Serves 4-6
This transitional salad pairs hearty quinoa, chickpeas and roasted carrots with a bright citrus dressing.
[1]
Add all dressing ingredients to a medium bowl and whisk until combined. Set aside.
Cook the quinoa according to package directions and set aside.
Pre-heat the oven to 400° F. Place the sliced carrots on a large cookie sheet and add olive oil, salt, pepper, cumin, paprika and garlic powder. Toss to coat and bake until carrots are cooked through, about 20 minutes.
Add quinoa, roasted carrots, arugula and chickpeas to a large bowl. Mix until ingredients are combined and then pour dressing over and mix again. Stir in almonds before serving.
Can be served warm or at room temperature.
Nutrition Analysis: 470 cal, 32 g fat,0 mg chol, 460 mg sodium, 39 g carbs, 6 g fiber, 6 g sugar, 10 g protein.
Recipe and photos by Isadora Lassance. Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. She blogs about whole food and seasonal ingredients at shelikesfood.com
Source URL: https://www.glutenfreeliving.com/recipes/salads/carrot-chickpea-quinoa-salad/
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