Description
A hearty and nutritious kale and quinoa salad tossed with crispy chickpeas, crunchy seeds, and a tangy lemon Dijon dressing. Perfect as a wholesome meal or side dish.
Ingredients
- 1 bunch curly kale
- 3/4 cup uncooked quinoa
- 1/4 cup pumpkin seeds
- 1/4 cup sliced almonds
- 1 can chickpeas
- 2 teaspoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/3 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
- 1/4 teaspoon sea salt (or to taste)
- Black pepper to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Drain and rinse the chickpeas, then place them in a bowl.
- Add 2 teaspoons olive oil, garlic powder, and 1/4 teaspoon sea salt to the chickpeas and toss to combine.
- Transfer the chickpeas to a parchment-lined baking sheet and bake for about 40 minutes or until crispy.
- While the chickpeas cook, prepare the quinoa according to package instructions.
- De-stem the kale, wash, and finely chop it. Add 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 1/3 cup olive oil, honey, minced garlic, lemon juice, apple cider vinegar, Dijon mustard, 1/4 teaspoon sea salt, and black pepper.
- Pour the dressing over the salad and toss well to combine.
- Taste and adjust seasoning with additional salt and pepper if desired before serving.
Notes
- Massage the kale with a small amount of olive oil to soften its texture before mixing.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a vegan version, substitute honey with maple syrup.
- Add feta cheese or avocado for extra richness if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 26 g
- Saturated Fat: 3 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg
