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Kale Quinoa Chickpea Salad Recipe

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3.9 from 3 reviews

A vibrant and nutritious Kale Quinoa Chickpea Salad featuring fresh kale massaged with olive oil, protein-packed chickpeas and quinoa, crisp red bell pepper and red onion, topped with creamy feta cheese and crunchy roasted sunflower seeds. Tossed in a zesty 3-minute lemon olive oil dressing, this salad is perfect for a quick, healthy meal or side dish.

  • Total Time: 15 minutes
  • Yield: 6 servings

Ingredients

Salad

  • 4 cups kale (de-stemmed and chopped)
  • 1/2 tbsp extra virgin olive oil
  • 1 (19 oz.) can chickpeas (drained and rinsed)
  • 1 cup cooked quinoa
  • 1 medium red bell pepper (diced)
  • 1/2 medium red onion (diced)
  • 1/3 cup roughly chopped cilantro
  • 1/2 cup crumbled feta cheese
  • 1/4 cup roasted sunflower seeds (for topping)

3-Minute Lemon Olive Oil Dressing

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 small garlic clove (minced)
  • Salt and black pepper to taste

Instructions

  1. Massage the kale: Add the kale to a large salad bowl. Drizzle with 1/2 tablespoon extra virgin olive oil and gently massage the leaves with clean hands for 1-2 minutes until the kale softens and becomes more tender.
  2. Add salad ingredients: To the bowl with the massaged kale, add the drained chickpeas, cooked quinoa, diced red bell pepper, diced red onion, chopped cilantro, and crumbled feta cheese. Mix gently to combine.
  3. Prepare the dressing: In a mason jar or sealable container, combine the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, and a pinch of salt and black pepper. Seal and shake vigorously until well emulsified.
  4. Dress the salad: Pour the lemon olive oil dressing over the salad and toss thoroughly to evenly coat all ingredients. Adjust the quantity of dressing based on your preference.
  5. Add the topping and serve: Sprinkle the roasted sunflower seeds over the salad for a crunchy finish. Serve immediately and enjoy this fresh, wholesome salad.

Notes

  • Massaging kale helps to break down its fibrous texture, making it more palatable and easier to digest.
  • Quinoa can be cooked ahead of time and refrigerated to speed up salad prep.
  • Adjust the lemon dressing quantity to suit your taste; start with less and add more if desired.
  • For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
  • Roasted sunflower seeds add delicious crunch and nuttiness—feel free to substitute with toasted pumpkin seeds or nuts.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes (quinoa cooking time, if needed)
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://dishiary.com/kale-quinoa-chickpea-salad-recipe/