Glazed Carrot and Quinoa Salad with Crispy Chickpeas
  • 2 cans - 32 ounces chickpeas
  • 1 cup quinoa (I used tri-color)
  • 4 carrots, sliced into 2 inch long chunks
  • 1 medium zucchini, diced into chunks about the same size of the carrots
  • 1 lemon
  • 4 ounces dried dates (about 8)
  • 2 tablespoons green harissa paste
  • 7 ounces Greek yogurt
  1. First, preheat the oven to 425 degrees F. Drain and rinse the chickpeas, then spread them on paper towels and gently roll the chickpeas to release most of the skins. Discard the skins and pat the chickpeas dry. Place in a single, even layer on a baking sheet. Bake for 30 minutes, or until the chickpeas are crispy. Remove from oven and set aside.
  2. Add the quinoa and 2 cups water to a pot. Bring to a boil, then reduce heat to a simmer and cover. Cook, covered, for 15 minutes, or until the water is absorbed. Remove from heat and set aside.
  3. In a large, deep skillet, heat 2 tablespoons over medium high heat. Add the carrots and season with salt and pepper - saute for about 4 minutes, then add the zucchini. Cook an additional 4 minutes, until all vegetables are tender. Then, add the dates, ½ cup water, and harissa paste (add more or less depending on how spicy you would like the dish to be). Cook for an additional 2-3 minutes until the ingredients are combined and the water has cooked off. Remove the pan from heat.
  4. In a small bowl, combine the Greek yogurt with the juice of ½ a lemon. Season with salt and pepper. Stir thoroughly.
  5. Off of the heat, add the cooked quinoa to the glazed carrots and zucchini. Add the juice of the other ½ of the lemon. Season with salt and pepper and stir to combine. Divide the mixture between 4 dishes. Sprinkle with the roasted chickpeas, and top with a few spoonfuls of the Greek yogurt. Serve, and enjoy!
Recipe by Helpful Homemade at