Best 5 Carrot Salad With Red Quinoa And Chickpeas Recipes
In this culinary adventure, we present a delectable carrot salad that bursts with vibrant flavors and textures. This salad is not just a mere side dish; it's a symphony of flavors that will elevate your taste buds to new heights. As you embark on this culinary journey, you'll discover a delightful harmony of crunchy carrots, protein-packed chickpeas, fiber-rich red quinoa, and a refreshing dressing that brings all the elements together. With a focus on health and taste, this salad promises to satisfy your cravings while nourishing your body. Join us as we explore the detailed recipe and uncover the secrets behind creating this extraordinary carrot salad that will surely impress your palate. Additionally, this article unveils a treasure trove of other culinary delights, including a vegan-friendly quinoa salad, a flavor-packed chickpea salad, and a vibrant red quinoa salad. Each recipe is carefully crafted to tantalize your taste buds and provide a unique culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
MOROCCAN CARROT & CHICKPEA SALAD
With fragrant spices, bright colors and savory flavors, this exotic twist on the carrot-raisin salad is a feast for the senses.
Provided by Jennifer Segal
Categories Salads
Yield 6 (as a side dish)
Number Of Ingredients 18
Steps:
- In a large bowl (large enough to mix the entire salad), whisk together all of the ingredients for the dressing.
- To the dressing, add all of the ingredients for the salad and toss well. Cover with plastic wrap and refrigerate for at least 30 minutes or up to a few hours. Taste and adjust seasoning if necessary (you might need more salt, lemon or honey, depending on the sweetness of the carrots). Transfer to a serving dish and garnish with more fresh chopped herbs. Serve cold.
- Note: To toast the almonds, preheat the oven to 350°F. Place the almonds on a foil-lined baking sheet for easy clean-up. Bake for about 5 minutes, until the almonds are golden.
Nutrition Facts : Calories 312, Fat 15g, Carbohydrate 40g, Protein 8g, SaturatedFat 2g, Sugar 19g, Fiber 9g, Sodium 522mg, Cholesterol 0mg
MOROCCAN CARROT AND CHICKPEA SALAD
This moroccan inspired salad is gluten-free, easy to make, and healthy! This is a protein packed, whole-foods salad recipe, using fresh and flavourful ingredients. Finished with a deliciously spiced Moroccan Salad Dressing to drizzle.
Provided by Hannah Sunderani
Categories Appetizer Main Dish Salad Side Dish
Time 30m
Number Of Ingredients 19
Steps:
- In a saucepan combine quinoa and water. Bring to a boil, then reduce to simmer and cook quinoa for 12-15 minutes. Fluff with a spoon and cover with tea towel. Let cool.
- Toast almonds in a skillet on medium heat, stirring often until fragrant and golden browned (approx. 8-10 mins). Remove from heat.
- Prepare dressing in a small bowl by whisking together oil, lemon juice, orange juice, maple syrup, cinnamon, ginger, cumin, coriander, sea salt and red pepper flakes.
- In a large mixing bowl combine quinoa, chopped shallot, grated carrot, chickpeas, arugula, chopped mint and dates and toasted almonds. Pour over dressing and toss to combine
Nutrition Facts : Calories 317 kcal, Carbohydrate 26 g, Protein 6 g, Fat 22 g, SaturatedFat 3 g, Sodium 121 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving
MOROCCAN CARROT QUINOA SALAD
A simple 15 minute Moroccan carrot salad with quinoa and chickpeas for busy days. Healthy, vegan, and ideal for packed lunches or a quick dinner. Dates, lemon, and parsley round out this filling salad.
Provided by Alexandra Daum
Categories Mains
Time 25m
Number Of Ingredients 18
Steps:
- Start by cooking the quinoa. Go by your package instructions on whether it needs to be rinsed or not. Add the quinoa to a pot with the water and salt, cover, and heat on high, covered, until boiling. Reduce the heat and simmer, covered, for 12-15 minutes, or until all of the water has been absorbed.
- While the quinoa is cooking, prepare the other salad ingredients and place them into a large mixing bowl.
- Make the vinaigrette by adding the olive oil, lemon juice, ginger, maple syrup, salt, cinnamon, pepper, and cayenne pepper to a jar or container. Shake or whisk until fully combined.
- Once the quinoa is cooled, remove the pot from the heat and uncover to let the quinoa cool for a few minutes.
- Add the quinoa to the bowl with the other salad ingredients, then top with the vinaigrette and mix well to combine. Serve immediately. Leftovers will keep well in a sealed container in the refrigerator for 2-3 days.
Nutrition Facts : ServingSize 1 g, Calories 434 kcal, Carbohydrate 31 g, Protein 17 g, Fat 6 g, SaturatedFat 1 g, Sodium 350 mg, Fiber 19 g, Sugar 5 g, UnsaturatedFat 4 g
QUICK AND EASY CARROT AND CHICKPEA SALAD
Steps:
- Whisk olive oil, lemon juice, garlic, cumin, salt, and black pepper together in a bowl until dressing is smooth; add carrots, chickpeas, parsley, and onion and toss to coat.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 29.6 g, Fat 11.5 g, Fiber 6.2 g, Protein 5.7 g, SaturatedFat 1.6 g, Sodium 482.9 mg, Sugar 3 g
COOKED CARROT SALAD
This is a Moroccan recipe published in The Africa Cookbook - Tastes of a Continent by Jessica B. Harris.
Provided by PanNan
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Wash, scrape and slice carrots into 1/4 inch thick rounds.
- Bring water to a boil in a heavy saucepan. Add carrots and garlic, cover, and cook about 15 minutes, or until tender (but still firm).
- Drain carrots and place in serving bowl.
- Mix remaining ingredients and pour over the carrots. Toss, then cover with plastic wrap and set aside for about 30 minutes before serving at room temperature.
Nutrition Facts : Calories 57.2, Fat 3.6, SaturatedFat 0.5, Sodium 44, Carbohydrate 6.1, Fiber 1.8, Sugar 2.9, Protein 0.7
Tips:
- Use a variety of colors of carrots for a more visually appealing salad.
- Roast the carrots for a slightly smoky flavor.
- Use cooked quinoa or chickpeas for a quick and easy salad.
- Add other vegetables to the salad, such as cucumber, tomatoes, or bell peppers.
- Use a variety of herbs and spices to flavor the salad, such as cilantro, parsley, cumin, or curry powder.
- Serve the salad immediately or chill it for later.
Conclusion:
Carrot salad with red quinoa and chickpeas is a healthy, delicious, and versatile salad that can be enjoyed for lunch, dinner, or as a side dish. The combination of roasted carrots, cooked quinoa, chickpeas, and a tangy dressing creates a salad that is both flavorful and satisfying. With its vibrant colors and textures, this salad is sure to be a hit at any gathering.
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