Shared by Erin Gleeson
Shared by Erin Gleeson
Carrot Salad With Chickpeas, Quinoa, and Pepitas
Yield: 2 servings
Carrot Salad With Chickpeas, Quinoa, and Pepitas
Yield: 2 servingsThis recipe was shared by Erin Gleeson. Read more about her family in "The Challah from a Cabin in the California Woods" and try her recipes for sesame farro salad, kale hazelnut salad, and challah.
Ingredients
- 5 medium carrots, peeled and sliced into thin coins
- ½ cup cooked quinoa (¼ when dry)
- ⅓ cup golden raisins
- ⅓ cup pepitas
- ½ cup canned chickpeas, drained
- 3 tablespoons fresh flat-leaf parsley leaves, chopped
- 3 tablespoons fresh mint leaves, chopped
For the dressing:
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- ¼ teaspoon cumin
- 3 tablespoon olive oil
Preparation
Step 1
Toss all ingredients together.
Step 2
Add dressing and toss once more.
Step 3
This can be made ahead of time, but add pepitas, herbs, and dressing just before serving. The quinoa can be made one day in advance.
Recipes excerpted from THE FOREST FEAST and THE FOREST FEAST GATHERINGS by Erin Gleeson, published by Abrams Books. Copyright © The Forest Feast LLC, 2014 and 2016, all rights reserved. Photography by Erin Gleeson.
