Description
A vibrant Kale Chickpea Salad bursting with flavor, perfect for healthy meals.
Ingredients
Scale
- ½ cup dry quinoa (use tri-color or white quinoa for added texture)
- 2–3 cups chopped kale (massage it with oil for better texture)
- 1 can chickpeas (15 oz) (drained and rinsed)
- 1 cup cherry tomatoes (halved)
- ⅓–½ cup finely chopped red onion
- ½ cup crumbled feta cheese
- ¼ cup pepitas (or sliced almonds or sunflower seeds)
- 1.5 lemons juiced
- 3 TBSP avocado oil (or light olive oil)
- 1 tsp white wine vinegar
- 1 clove garlic (minced)
- ¼ tsp sea salt
- ¼ tsp black pepper
- ⅛ tsp dried dill (optional)
Instructions
- Rinse the quinoa in a mesh strainer to remove any bitterness. Toast it in a small pot over medium heat, stirring often until it starts to smell nutty.
- Cook by adding water to the pot and bringing it to a boil. Reduce the heat to low and simmer for 13 minutes, covered, until fluffy and liquid is absorbed. Fluff with a fork and set aside to cool.
- Massage the kale by washing and drying it thoroughly, then drizzle with avocado oil and a pinch of salt.
- Whisk together the dressing by combining lemon juice, avocado oil, white wine vinegar, minced garlic, sea salt, black pepper, and optional dried dill.
- Chop the red onion finely and add to the dressing to marinate.
- Slice the cherry tomatoes and in a large bowl, combine kale, chickpeas, pepitas, cooled quinoa, and dressing. Toss well to coat.
- Top with crumbled feta cheese and serve immediately.
Notes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 10 mg