Easy strategies and BIG taste collide on this Lemony Quinoa Kale Salad with Crispy Chickpeas! It’s zesty and candy, stuffed with crunch, and filled with healthful components. With minimal cooking required, it’s the proper meal for summer season or a fast meal prep session.
Simply 10 components and half-hour stand between you and this satisfying, flavorful, wholesome meal!
How one can Make This Lemony Quinoa Kale Salad
This quinoa kale salad comes collectively in just a few easy steps that circulate seamlessly:
Soak sun-dried tomatoes in sizzling water in the event that they’re particularly dry and laborious. This step softens them, including tart-sweet, tender bites to your salad. If utilizing sun-dried tomatoes which are already smooth (resembling jarred sun-dried tomatoes packed in oil), you’ll be able to skip the soaking!
Put together quinoa – you’ll be able to prepare dinner your quinoa on the stovetop or within the Prompt Pot. We love utilizing the Prompt Pot for ease, particularly in the summertime because it avoids heating up the kitchen. Plus, with only a contact of a button, it yields PERFECT fluffy quinoa each time!
Bake chickpeas (& do-it-yourself croutons, if desired!) – chickpeas (and torn bread) get tossed with oil, salt, and pepper, then they’re baked till crispy. Not solely do these add fiber and protein to this salad, however crispy, crunchy parts in a salad are the BEST!
Put together lemon-maple French dressing – freshly squeezed lemon juice, olive oil, maple syrup, Dijon mustard, and salt and pepper. It’s mild, vivid, flavorful, and equally lemony and candy!
Therapeutic massage kale – your kale will get a spa day, however the advantages are all for you! Massaging the kale within the lemon French dressing removes bitterness, makes it tender (learn: simpler to chew and digest), and infuses it with tart-sweet taste!
Mix your lemony massaged kale, crispy chickpeas, do-it-yourself croutons, sun-dried tomatoes (or kalamata olives), sunflower seeds, and optionally some goat cheese (attempt our vegan goat cheese recipe for a vegan/dairy-free choice). With or with out the goat cheese, the result’s a texture and taste occasion!
What to Serve with this Quinoa Kale Salad
Whereas this kale salad is hearty and satisfying all by itself due to chickpeas, croutons, and quinoa, it might even be wonderful as a facet along with your favourite protein. Our Straightforward, 30-Minute Marinated Grilled Rooster would pair fantastically, or you could possibly use the identical marinade and grilling technique with tofu, tempeh, or a white fish resembling cod or halibut.
Can this Salad be Made Forward?
Sure! Although greatest when recent, this salad holds up surprisingly nicely for a few days saved within the fridge. To maintain the croutons and chickpeas as crispy as potential, allow them to cool absolutely and retailer at room temperature till simply earlier than serving!
We expect you’re going to LOVE this salad! It’s:
SweetTangyLemonyCrunchyWholesomeQuick & easySatisfying& Makes you need to return for extra!
Extra Kale Salads You’ll Love:
Prep Time 10 minutes minutes
Cook dinner Time 20 minutes minutes
Complete Time half-hour minutes
Servings 3 (entrée servings // or double as a facet)
Course Entrée, Salad, Facet
Delicacies Dairy-Free (non-obligatory), Gluten-Free (non-obligatory), Vegan (non-obligatory)
Freezer Pleasant No
Does it preserve? 2 Days
SALAD1/4 cup chopped sun-dried tomatoes (or kalamata olives)1 ½ cups cooked quinoa4 cups loosely packed chopped kale (1 small bundle yields ~4 cups or 100 g)1/4 cup sunflower seeds (we like roasted unsalted)1/4 cup goat cheese crumbles (non-obligatory // vegan/dairy-free as wanted)CRISPY CHICKPEAS1 (15 oz.) can chickpeas, drained and rinsed1 ½ Tbsp olive oil (or avocado oil)1/4 tsp every sea salt and black pepperCROUTONS optional2 cups day previous sturdy bread, torn into ~1-inch items (resembling sourdough // if gluten-free, use gluten-free bread or omit)1 tsp avocado oil (or olive oil)1 wholesome pinch every sea salt and black pepperDRESSING2-3 Tbsp lemon juice (freshly squeezed)2 Tbsp olive oil1-1 ½ Tbsp maple syrup1/2 tsp Dijon mustard1 pinch every sea salt and black pepper
Preheat the oven to 425 levels F (218 C) and line a big baking sheet with parchment paper. If utilizing sun-dried tomatoes which are laborious/dry, soak in sizzling water for 5-10 minutes, then drain.
In the meantime, when you don’t have already got cooked quinoa, put together presently (stovetop instructions observe, or you can also make it within the Prompt Pot). In a small saucepan, mix 1/2 cup dry quinoa and 1 cup water (1/2 cup dry quinoa yields ~1 ½ cups cooked // alter quantity if altering default variety of servings). Convey to a boil over medium-high warmth. As soon as boiling, scale back warmth to a simmer, cowl, and proceed cooking for ~15-18 minutes or till the water is absorbed and the quinoa is fluffy (the little curly “tails” of the quinoa must be seen). Take away from the warmth and put aside (lined) when you make the salad. The quinoa will get even fluffier because it sits!
Add drained, rinsed, and completely dried chickpeas to the baking sheet (scoot to at least one facet when you plan to make the croutons). Then toss with oil, salt, and pepper.
Bake for 15-20 minutes or till barely crispy and golden brown. If making the croutons, add the bread to the opposite half of the baking sheet across the 8-minute mark and toss with oil, salt, and pepper. Croutons ought to bake for a complete of 7-10 minutes, or till barely browned and crusty. Take away the pan from the oven and put aside (each croutons and chickpeas will get crispier as they cool).
To a big mixing bowl, mix the lemon juice, olive oil, maple syrup, Dijon, salt, and pepper. Whisk to mix. Style and alter flavors as wanted, including extra lemon for tartness, maple syrup for sweetness, and salt and/or pepper for taste. Subsequent add the chopped kale and therapeutic massage it within the dressing for a couple of minutes to melt the kale and take away some bitterness.
Add the cooked quinoa, solar dried tomatoes or kalamata olives, sunflower seeds, and goat cheese (non-obligatory). Toss to mix. As soon as the chickpeas and croutons (non-obligatory) have cooled barely, add them to the salad and stir to distribute. Get pleasure from!
Retailer leftovers refrigerated in an hermetic container for as much as 2 days. If not consuming the salad instantly, we propose storing the chickpeas and croutons individually at room temperature till simply earlier than serving to assist keep their crispiness.
*Diet data is a tough estimate calculated with out non-obligatory components.
Serving: 1 serving with out croutons or cheese Energy: 474 Carbohydrates: 51.4 g Protein: 13.9 g Fats: 25.8 g Saturated Fats: 3.2 g Polyunsaturated Fats: 7.2 g Monounsaturated Fats: 13.5 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 1013 mg Potassium: 819 mg Fiber: 11 g Sugar: 12.2 g Vitamin A: 290 IU Vitamin C: 39 mg Calcium: 159 mg Iron: 4.1 mg
