Pomegranate & Chickpea Quinoa Salad

WHAT YOU'LL NEED

• 3 Tbsp. (45 mL) PLUS 1 tsp./ 5 mL olive oil, divided
• 2 small carrots, peeled and cut into small cubes, (about 1 1/2 cups /375 mL)
• 1/2 cup (125 mL) uncooked quinoa
• 1 tsp. (5 mL) Knorr Selects™ Vegetable Bouillon
• 1 1/2 cups (375 mL) canned chickpeas, rinsed and drained
• 1 cup (250 mL) pomegranate seeds
• 1 cup (250 mL) cubed English cucumber
• 3 Tbsp. (45 mL) toasted sesame seeds
• 2 Tbsp. (30 mL) finely chopped flat-leaf parsley
• 2 Tbsp. (30 mL) white balsamic vinegar
• 1 Tbsp. (15 mL) finely chopped shallot