Quinoa, Roasted Carrot, and Chickpea Salad with Fresh Lemon Dressing
A vibrant and satisfying salad packed with protein from quinoa and chickpeas, featuring roasted carrots and a zesty lemon dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 170g quinoa (rinsed)
- 4 large carrots (about 400g, peeled and sliced)
- 425g canned chickpeas (1 can, drained and rinsed)
- 50ml olive oil
- 60ml fresh lemon juice
- 1 garlic clove (minced)
- 100g feta cheese (crumbled)
Instructions
- Rinse the quinoa under cold water. In a saucepan, combine the quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Fluff with a fork once done.
- Preheat your oven to 200°C (400°F).
- Toss the sliced carrots and drained chickpeas with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Spread them out evenly and roast in the oven for 20-25 minutes, or until the carrots are tender and slightly caramelized.
- Whisk together the remaining olive oil, fresh lemon juice, minced garlic, a pinch of salt, and pepper in a small bowl to make the dressing.
- Combine the cooled quinoa with the roasted carrots and chickpeas in a large mixing bowl. Add chopped parsley and mint, then pour the dressing over the mixture. Gently toss everything to combine.
- Top the salad with crumbled feta cheese before serving.
Notes
Rinse quinoa before cooking to remove its natural coating. Space out vegetables on the baking sheet for even roasting.