Carrot, Quinoa, Chickpea Salad
Prep time
Cook time
Total time
Sweet carrots, crunchy orbs of chickpeas and fluffy quinoa napped in garlic, olive oil, and lemon punctuated with tiny, juicy bursts of sweet wine before its time.
Serves: Serves 10
  • 1 - 15 ounce can unsalted chickpeas (garbanzo beans), drained and rinsed
  • 2 cups peeled and shredded carrots
  • 1 cup cooked quinoa
  • 1 cup Champagne grapes
Cilantro-Almond Dressing
  • 2 tablespoons fresh lemon juice
  • 2 garlic clove, minced
  • ⅓ cup slivered almonds, toasted (divided use)
  • 1 cup (packed) cilantro leaves
  • ½ teaspoon cumin
  • ½ teaspoon sweet smoked paprika
  • ¼ teaspoon cayenne pepper
  • ½ cup extra-virgin olive oil
  • 10 Boston (Bibb) lettuce leafs
  • Garnish - cilantro leaves, almond slivers,
  • Avanti Natural Shichimi spice (optional)
  1. Cook the quinoa - like rice, use 1 cup quinoa + 1½ cup water. Bring to a boil, cover, lower heat and cook for 20 minutes. Refrigerate to cool. Makes about 3 cups - enough for this recipe and another meal.
  2. While the quinoa is cooking, use a blender or food processor to combine the lemon juice and garlic and let stand for 15 minutes. Add half (2 tablespoons) the almonds, cilantro, cumin, paprika, and cayenne pepper and pulse until chopped. to the Add the olive oil and process to a chunky paste. Transfer to a large bowl and mix in the quinoa, carrots, and chickpeas. Stir in the grapes. Serve in lettuce leafs and garnish with cilantro and chopped almonds.
Low Sodium, Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Peanut Free, Soy Free.

191 calories/serving: Fat13 g -Saturated 2 g, Trans 0 g; Carbs15 g; Fiber 3 g; Sugars 5 g; Protein 4 g; Cholesterol 0; Sodium 74 mg

Nutritional Analysis powered by Edamam
Nutrition Information
Serving size: ½ cup serving
Recipe by She's Cookin' | food and travel at