Description
This kale quinoa chickpea salad is a refreshing, hearty, and nutrient-rich dish made with fresh vegetables, protein-packed legumes, and a zesty lemon vinaigrette. It’s ideal for meal prep, quick lunches, or as a flavorful side dish.
Ingredients
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6 cups chopped kale
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1 tsp olive oil (for massaging the kale)
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1 cup cooked quinoa (cooled)
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1 cup canned chickpeas (drained and rinsed)
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⅓ cup diced red onion
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⅓ cup diced cucumber
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⅓ cup pepitas (pumpkin seeds)
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⅓ cup golden raisins or dried cranberries
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⅓ cup crumbled feta cheese
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⅛ cup chopped fresh dill
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⅛ cup chopped fresh parsley
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Lemon vinaigrette or kale salad dressing of your choice
Instructions
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Rinse, dry, de-stem, and chop kale.
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Massage kale with olive oil and salt for 1–2 minutes. Let rest for 10 minutes.
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In a large bowl, combine kale, quinoa, chickpeas, red onion, cucumber, pepitas, raisins, feta, dill, and parsley.
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Pour lemon vinaigrette over the salad and toss to coat.
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Serve immediately or chill for later use.
Notes
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To mellow red onion flavor, soak it in cold water for 10 minutes.
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Dressing can be added just before serving if prepping ahead.
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Swap feta for dairy-free cheese to make it vegan.
- Prep Time: 20 minutes
- Cook Time: 15 minutes (for quinoa)
- Category: Salad
- Method: Tossed / Assembled
- Cuisine: Mediterranean-Inspired