Ingredients
SALAD
- 1/4 cup chopped sun-dried tomatoes (or kalamata olives)
- 1 ½ cups cooked quinoa
- 4 cups loosely packed chopped kale (1 small bundle yields ~4 cups or 100 g)
- 1/4 cup sunflower seeds (roasted unsalted preferred)
- 1/4 cup goat cheese crumbles (optional; substitute vegan/dairy-free as needed)
CRISPY CHICKPEAS
- 1 (15 oz.) can chickpeas, drained and rinsed
- 1 ½ Tbsp olive oil (or avocado oil)
- 1/4 tsp sea salt
- 1/4 tsp black pepper
CROUTONS (optional)
- 2 cups day-old sturdy bread, torn into ~1-inch pieces (such as sourdough; use gluten-free bread or omit if gluten-free)
- 1 tsp avocado oil (or olive oil)
- Pinch of sea salt
- Pinch of black pepper
DRESSING
- 2-3 Tbsp freshly squeezed lemon juice
- 2 Tbsp olive oil
- 1-1 ½ Tbsp maple syrup
- 1/2 tsp Dijon mustard
- Pinch of sea salt
- Pinch of black pepper
Instructions
- Preheat and prepare sun-dried tomatoes: Preheat the oven to 425°F (218°C) and line a large baking sheet with parchment paper. If using hard/dry sun-dried tomatoes, soak them in hot water for 5-10 minutes, then drain.
- Cook the quinoa: In a small saucepan, combine 1/2 cup dry quinoa with 1 cup water. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 15-18 minutes until water is absorbed and quinoa is fluffy. Remove from heat and keep covered.
- Prepare chickpeas and croutons for roasting: Spread drained and dried chickpeas on one side of the baking sheet. Toss with 1 ½ Tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. If making croutons, add bread pieces to the other side around the 8-minute mark, tossing with 1 tsp avocado oil, a pinch of salt, and pepper.
- Roast chickpeas and croutons: Bake chickpeas for 15-20 minutes until crispy and golden. Croutons should bake 7-10 minutes until brown and crusty. Remove both and let cool (they will crisp further).
- Make the dressing: In a large mixing bowl, whisk together lemon juice, olive oil, maple syrup, Dijon mustard, salt, and pepper. Adjust seasoning to taste.
- Massage the kale: Add chopped kale to the dressing and massage for a few minutes until tender and slightly wilted, helping to reduce bitterness.
- Combine salad ingredients: Add cooked quinoa, sun-dried tomatoes (or kalamata olives), sunflower seeds, and goat cheese (if using) to the bowl. Toss everything thoroughly.
- Finish the salad: Once chickpeas and croutons have cooled, add them to the salad and toss gently to combine.
- Serve and store: Serve immediately, or store leftovers in an airtight container in the refrigerator for up to 2 days. For best texture, keep chickpeas and croutons separate at room temperature until just before serving.
Notes
- You can substitute sun-dried tomatoes with kalamata olives for a briny twist.
- For a vegan or dairy-free option, omit goat cheese or substitute with a plant-based alternative.
- If gluten-free, use gluten-free bread for croutons or omit them entirely.
- Massage the kale thoroughly to soften its texture and reduce bitterness.
- Store chickpeas and croutons separately to maintain crispiness when refrigerating leftovers.
- Adjust lemon juice and maple syrup in the dressing to balance tartness and sweetness according to your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Entrée, Salad, Side
- Method: Roasting, Massaging, Mixing
- Cuisine: Gluten-Free (optional), Dairy-Free (optional), Vegan (optional)
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 5 mg
