Why You’ll Love Kale & Quinoa Salad with Lemon Dijon Dressing Recipe
This salad is filling without feeling heavy, thanks to protein-rich quinoa and chickpeas.
The lemon Dijon dressing adds the perfect balance of brightness, tang, and sweetness.
It has plenty of crunch from roasted chickpeas, pumpkin seeds, and sliced almonds.
It is great for meal prep because kale holds up well after dressing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 bunch curly kale
3/4 cup uncooked quinoa
1/4 cup pumpkin seeds
1/4 cup sliced almonds
1 can chickpeas
2 teaspoons olive oil
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/3 cup olive oil
2 tablespoons honey
1 teaspoon minced garlic
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
2 tablespoons Dijon mustard
1/4 teaspoon sea salt, or to taste
Black pepper, to taste
Directions
Preheat the oven to 400°F.
Drain and rinse the chickpeas, then add them to a bowl. Toss with olive oil, garlic powder, and sea salt.
Spread the chickpeas on a parchment-lined baking sheet and bake for about 40 minutes, or until crispy.
While the chickpeas bake, cook the quinoa according to package directions, then let it cool slightly.
Remove the kale stems, wash the leaves, and chop the kale finely. Add it to a large bowl.
Add the cooked quinoa, roasted chickpeas, pumpkin seeds, and sliced almonds to the bowl with the kale.
In a small bowl, whisk together olive oil, honey, minced garlic, lemon juice, apple cider vinegar, Dijon mustard, sea salt, and black pepper.
Pour the dressing over the salad and toss until everything is well coated.
Taste and add more salt or pepper if needed. Serve and enjoy.
Servings and timing
Servings: 4
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Variations
Add crumbled feta or goat cheese for a creamy, salty touch.
Swap almonds for walnuts, pecans, or sunflower seeds.
Use maple syrup instead of honey for a different sweetness.
Add diced avocado before serving for extra richness.
Mix in dried cranberries or raisins for a sweet contrast.
Storage/Reheating
Store leftover salad in an airtight container in the refrigerator for up to 3 days.
For the best texture, store the dressing separately if making the salad ahead.
The roasted chickpeas are crispiest the day they are made, but they can still be enjoyed after refrigeration.
This salad is best served cold or at room temperature and does not need reheating.
FAQs
Can I make this salad ahead of time?
Yes, this salad is great for meal prep. For the best texture, keep the dressing and chickpeas separate until serving.
Can I use a different type of kale?
Yes, lacinato kale or baby kale can be used. Curly kale gives the salad a hearty texture.
Do I need to massage the kale?
You can massage the kale with a small amount of dressing to make it softer and less bitter.
Can I use canned chickpeas?
Yes, canned chickpeas work well. Just drain, rinse, and dry them before roasting.
How do I make the chickpeas crispier?
Pat them dry before tossing with oil and seasonings, and spread them out in a single layer on the baking sheet.
Can I make this salad vegan?
Yes, replace the honey with maple syrup.
Can I serve this warm?
Yes, you can serve it with warm quinoa and freshly roasted chickpeas.
What can I add for more protein?
Grilled chicken, tofu, hard-boiled eggs, or extra chickpeas are good options.
Can I use pre-cooked quinoa?
Yes, pre-cooked quinoa saves time and works perfectly in this salad.
How long does the dressing last?
The dressing can be stored in the refrigerator for up to 5 days in a sealed container.
Conclusion
Kale & Quinoa Salad with Lemon Dijon Dressing is a fresh, nourishing recipe with a satisfying mix of textures and flavors. It is simple enough for everyday meals but flavorful enough to serve as a standout side or light main dish.
