Kale Quinoa & Chickpea Salad

This kale quinoa & chickpea salad is a delicious & filling summer salad recipe! It takes about 20 minutes to prepare and is loaded with colourful veggies and tossed in a flavourful lemon dressing. Try it out as an appetizer, lunch, or side dish – I’m sure it will become one of your go-to easy salad recipes.

Prep time: 5 minutes

Cook time: 20 minutes

Servings: 2

Ingredients

• 1/2 cup quinoa
• 1/2 can of chickpeas (540mL)
• 2 tsp olive oil, divided
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 dry pint of cherry tomatoes
• 3 large kale leaves
• 1 avocado

Lemon Dressing

• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dijon mustard
• 1 tsp maple syrup (or other sweetener)
• 1/2 tsp garlic powder
• 1/2 tsp salt

Equipment

• Small pot
• Baking sheet

Instructions

1. Preheat the oven to 425F.
2. Add 1/2 cup quinoa to a small pot with 1 cup of water or vegetable stock (or the quinoa to water ratio on the package directions, to make 1 1/2 cups of quinoa). Bring to a boil then down to a simmer for 18-20 minutes, until the quinoa is cooked.
3. Drain and rinse the chickpeas then add them to a lined baking sheet. Drizzle with 1 tsp of olive oil and paprika, garlic powder and salt. Rub the oil and spices onto the chickpeas, then roast for 15-18 minutes in the oven.
4. Halve the cherry tomatoes and cut the avocado into slices or chunks.
5. Remove kale leaves from their stems then wash and dry. Tear into bite-sized pieces, then add to a salad bowl with 1 tsp of olive oil. Massage with your hands to break down the kale (this will help soften it).
6. Prepare the lemon dressing by mixing together olive oil, lemon juice, Dijon mustard, maple syrup, garlic powder and salt. Shake well until combined.
7. Once the quinoa is cooked and chickpeas are roasted, assemble the salad by adding the quinoa, chickpeas, cherry tomatoes and avocado chunks to the salad bowl with the kale. Drizzle with lemon dressing, toss and enjoy!

Notes

*If you want to marinate and roast chickpeas without oil, check out these oil-free roasted chickpeas.

*You could roast the entire can of chickpeas (simply double the amount of olive oil and spices) if you don’t want 1/2 can of chickpeas leftover. Add them to the salad if you want extra chickpeas, or save for another salad!

*Another dressing that would be delicious with this kale salad is a tahini dressing, such as the one in this roasted cauliflower & chickpea salad.