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Healthy Carrot Greens & Baked Chickpea Salad

Carrot Greens Salad

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  • 1 cup quinoa, cooked according to packaging instructions
  • 3 raw carrots, peeled and sliced
  • 1 small bunch of carrot greens (about 1 cup), finely chopped
  • 5 radishes, finely sliced
  • 2 cans chickpea, baked
  • spices for chickpeas:
      • 1 tsp paprika, cumin, chili powder, chilik flakes, salt/pepper to taste


  • 2 tbsp olive oil
  • 2 tbsp lemon juice, freshly squeezed
  • salt/pepper, to taste (I recommend using pink Himalayan salt.)


  1. Cook quinoa according to packaging instructions. Once cooked, set aside and let cool.
  2. While quinoa cooks, bake the chickpeas.
    • Preheat oven to 400° F.
    • In a small bowl add the chickpeas, olive oil, and spices. Mix till chickpeas are evenly coated with spice mixture.
    • Cover baking sheet with parchment paper and spread chickpeas out in an even layer (the more spread out the better).
    • Bake chickpeas in oven for about 25-30 min. (Note: Cooking times may vary depending on oven.) Chickpeas should be golden brown, crispy on the  outside but relatively soft on the inside.
  3. While chickpeas bake, peel and chop carrots into 1/4-inch ⁣⁣thick slices.
  4. Slice radishes into 1/4-inch slices.
  5. In a medium sized salad bowl, add cooked quinoa, chopped carrot greens, sliced carrots and radishes, and baked chickpeas. Mix until thoroughly combined.
  6. Make dressing: In a small bowl, add olive oil, freshly squeezed lemon juice, and salt/pepper. Whisk ingredients together till emulsified. Place dressing aside till ready to serve.

Serve salad in a small bowl and top with desired amount of dressing.