Kale Quinoa and Chickpea Salad with Lemon Vinaigrette
This Kale Quinoa and Chickpea Salad with Lemon Vinaigrette is packed with flavor and easy to make, perfect for a light lunch or as a side dish.
Equipment
- baking sheet
- mixing bowl
- Whisk
- salad dressing shaker
Ingredients
Salad
- 1 bunch curly kale
- ¾ cup uncooked quinoa
- ¼ cup pumpkin seeds
- ¼ cup sliced almonds can be substituted with other nuts
Chickpeas
- 1 can Chickpeas
- 2 teaspoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
Dressing
- ⅓ cup olive oil
- 2 tablespoons honey
- 1 teaspoon minced garlic about 2 cloves
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons dijon mustard
- ¼ teaspoon sea salt or to taste
- black pepper to taste
Instructions
Preparation
- Preheat the oven to 400 degrees Fahrenheit.
- Drain and rinse the chickpeas and add to a bowl.
- Add in the olive oil, garlic powder and salt and toss to combine.
- Transfer to a baking sheet lined with parchment paper and bake for about 40 minutes or until crispy.
- As the chickpeas cook, prepare the quinoa following the cooking instructions.
- While the quinoa is cooking, de-stem the kale, wash, and chop finely. Add to a large bowl along with the chickpeas, quinoa, pumpkin seeds and sliced almonds.
- To make the dressing, simply whisk all ingredients together in a small bowl or add to a salad dressing shaker and shake to combine.
- Toss the dressing with the salad. Top with additional salt and pepper if desired and enjoy!
Notes
To make the kale easiest to chew and eat, you'll want to massage it well. I suggest using lemon juice to make it easier! Once prepared, this recipe will keep in the fridge for 2-3 days. It will keep longer if you store the dressing separately.
Nutrition
Serving: 1bowlCalories: 342kcalCarbohydrates: 32gProtein: 9gFat: 22gSaturated Fat: 2gPotassium: 300mgFiber: 3gSugar: 7g
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