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Kale & Quinoa Salad with Lemon Dijon Dressing

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 450
A vibrant and nutritious salad combining kale, quinoa, roasted chickpeas, and a tangy lemon Dijon dressing for a wholesome meal.

Ingredients

Vegetables and grains

  • 1 bunch curly kale (de-stemmed, washed, and chopped finely)
  • 3/4 cup uncooked quinoa (rinsed and cooked)
  • 1/4 cup pumpkin seeds (roasted)
  • 1/4 cup sliced almonds (toasted)
  • 1 can Chickpeas (drained and rinsed)
  • 2 teaspoon olive oil (for roasting chickpeas)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 1/3 cup olive oil (for dressing)
  • 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

Instructions 

  • Preheat oven to 400°F (200°C). Toss chickpeas with 2 tsp olive oil, garlic powder, and salt; roast for 40 minutes until crispy.
  • Cook quinoa according to package instructions. Meanwhile, de-stem, wash, and finely chop kale.
  • In a large bowl, combine chopped kale, roasted chickpeas, cooked quinoa, pumpkin seeds, and sliced almonds.
  • Whisk together olive oil, honey, lemon juice, vinegar, Dijon mustard, garlic, salt, and pepper to make the dressing.
  • Toss the salad with the dressing, season with additional salt and pepper if desired, and serve.

Notes

Roasting chickpeas adds a crispy texture; feel free to customize with your favorite nuts or seeds.
Calories: 450kcal
Cost: $15
Course: Salad
Cuisine: Healthy
Keyword: Kale