This brightly flavored salad is great either on it's own as a light meal or as a side dish. It can be eaten right away, but it best after the flavors have had a chance to mingle in the refrigerator overnight.
1small can10.5 oz Chickpeas (Garbanzo Beans), drained (about 1 cup)
½cupRaisins
¼cupShelled Pistachios
1cuploosely packed Fresh Parsleychopped
For the Dressing:
¼cupOlive Oil
1TablespoonHoney
1TablespoonApple Cider Vinegar
1Lemonjuiced
1teaspoonRoastGround Cumin
⅛tspCayenne Pepper
Instructions
Rinse the quinoa thoroughly in cold water until the water runs clear (not cloudy). Add quinoa and 2 cups water to a small saucepan set over medium-high heat; bring to a boil. Reduce heat to low and simmer for 25 minutes or until the water is absorbed and a white ring is visible around the edge of each grain.
Meanwhile, peel the carrots and cut them into thin coins. Make the dressing by whisking together the olive oil, honey, lemon juice, cumin, and cayenne pepper. Season with salt.
In a large bowl, mix the cooked quinoa, carrots, chickpeas, raisins, pistachios, and parsley. Pour the dressing over top; mix well. Cover and refrigerate at least 1 hour before serving.