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Quinoa, Chickpea, and Roasted Carrot Salad with Lemon Tahini Sauce

Quinoa, Chickpea, and Roasted Carrot Salad with Lemon Tahini Sauce is a vibrant and healthy dish that combines delicious flavors and textures. This salad is packed with protein, fiber, and essential nutrients, making it a satisfying meal for any time of the day. With roasted carrots and a zesty lemon tahini drizzle, it’s not just a feast for the stomach but also for the eyes.

Why Make This Recipe

There are many reasons to make this recipe! First, it is easy to prepare, requires simple ingredients, and is perfect for meal prepping. It is also vegetarian-friendly, gluten-free, and full of plant-based protein, making it a great choice for anyone looking to eat healthier. Plus, the lemon tahini sauce adds a unique flavor that ties all the ingredients together, making each bite enjoyable.

How to Make Quinoa, Chickpea, and Roasted Carrot Salad with Lemon Tahini Sauce

Making this salad is simple and straightforward. Just follow the steps below to create a colorful and nutritious meal.

Ingredients

1 pound carrots, peeled and chopped
2 tablespoons olive oil
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup quinoa, rinsed
2 cups vegetable broth
1 (15-ounce) can chickpeas, rinsed and drained
1/2 cup chopped red onion
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1/4 cup tahini
2 tablespoons lemon juice
2 tablespoons water
1 clove garlic, minced

Directions

Preheat oven to 400°F (200°C).
Toss carrots with olive oil, cumin, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
While carrots are roasting, cook quinoa. Combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes, or until all liquid is absorbed.
In a large bowl, combine roasted carrots, cooked quinoa, chickpeas, red onion, parsley, and cilantro.
In a small bowl, whisk together tahini, lemon juice, water, garlic, salt, and pepper until smooth. Add more water if needed to reach desired consistency.
Pour lemon tahini sauce over the salad and toss to combine. Serve immediately or chill for later.

How to Serve Quinoa, Chickpea, and Roasted Carrot Salad with Lemon Tahini Sauce

This salad can be served warm or cold. You can enjoy it as a main dish or a side dish. It pairs well with grilled meats, pita bread, or on its own for a light lunch. Adding some extra lemon juice or herbs before serving can enhance the flavor even more.

How to Store Quinoa, Chickpea, and Roasted Carrot Salad with Lemon Tahini Sauce

You can store any leftovers in an airtight container in the refrigerator. The salad is best consumed within 3-4 days. If you find the tahini sauce thickens in the fridge, just add a little water or lemon juice to loosen it back up before serving.

Tips to Make Quinoa, Chickpea, and Roasted Carrot Salad with Lemon Tahini Sauce

Make sure to rinse the quinoa well to remove its bitter taste.
Adjust the spices to your preference; you can add more cumin or other spices if you like it spicy.
Feel free to mix in other vegetables, like bell peppers or spinach, for extra nutrition.

Variation

You can easily switch up this recipe by using different vegetables, like sweet potatoes or beets, instead of carrots. You can also use different beans or legumes, such as black beans or lentils, in place of chickpeas.

FAQs

1. Can I make this salad ahead of time?
Yes, this salad can be made a day in advance. Just mix everything except the tahini sauce and store it in the fridge. Drizzle the sauce on just before serving.

2. Is this salad vegan?
Yes, this recipe is entirely plant-based and vegan-friendly.

3. Can I add cheese to this salad?
Yes, you can sprinkle some feta or goat cheese on top if you want a creamy texture and extra flavor.