
Kale Chickpea Salad
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
18 mins
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Cook Time
18 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
252 kcal
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Course
Salad
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Cuisine
American, Vegetarian

Kale Chickpea Salad
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This delicious Kale Chickpea Salad features kale, quinoa, chickpeas, and onion, tossed in a light lemon dressing and sprinkled with pepitas and feta.
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Ingredients
- ½ cup dry quinoa (tri-color or white)
- ¾ cup water
- 2-3 cups chopped kale
- 1 can chickpeas (15 oz) drained and rinsed
- 1 cup cherry tomatoes
- 1/3-1/2 cup finely chopped red onion
- ½ cup crumbled Feta cheese
- ¼ cup Pepitas (or sliced almonds or sunflower seeds)
LIGHT LEMON DRESSING
- 1.5 lemons juiced
- 3 TBSP avocado oil or light olive oil
- 1 tsp white wine vinegar
- 1 clove garlic
- ¼ tsp sea salt
- ¼ tsp black pepper
- ⅛ tsp dried dill (optional)
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Instructions
- First rinse and drain quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- Once the quinoa is ready, fluff with a fork and season with salt and pepper, to taste. Transfer to a bowl or plate to cool.
- While the quinoa cooks/cools, wash and dry chopped kale (I use my trusty salad spinner) and massage with a drizzle of oil and a pinch of salt for extra-tender, silky kale that tastes great!
- Next make the dressing. Whisk together all the ingredients and give it a taste. If you like the tartness of the lemon juice (I love it!) keep it as is or feel free to add a little extra oil or sweeten a tad with sugar, honey, or maple syrup to balance the tartness.
- Finely chop red onion and add to the dressing to marinate.
- Cut cherry tomatoes into halves or quarters to get a little tomato goodness in each bite and add to a large bowl with kale, chickpeas, and pepitas. Mix in cooled quinoa and dressing, then top with crumbled feta.
- You can dive in right away or chill before serving. I love it both ways! If meal prepping, pop it in the fridge and dive in when you're ready. The dressing will soak into the salad and amplify the flavor even more. Love it so!
Notes
- Nutrition Facts below are estimated for both salad and dressing using an online recipe nutrition calculator. Adjust as needed based on extras/swaps and enjoy!
Nutrition Information
Show Details
Calories
252kcal
(13%)
Carbohydrates
35g
(12%)
Protein
12g
(24%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.002g
Cholesterol
11mg
(4%)
Sodium
263mg
(11%)
Potassium
502mg
(14%)
Fiber
9g
(36%)
Sugar
5g
(10%)
Vitamin A
2435IU
(49%)
Vitamin C
43mg
(48%)
Calcium
176mg
(18%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 252 kcal
% Daily Value*
Calories | 252kcal | 13% |
Carbohydrates | 35g | 12% |
Protein | 12g | 24% |
Fat | 14g | 22% |
Saturated Fat | 3g | 15% |
Polyunsaturated Fat | 3g | 18% |
Monounsaturated Fat | 7g | 35% |
Trans Fat | 0.002g | 0% |
Cholesterol | 11mg | 4% |
Sodium | 263mg | 11% |
Potassium | 502mg | 11% |
Fiber | 9g | 36% |
Sugar | 5g | 10% |
Vitamin A | 2435IU | 49% |
Vitamin C | 43mg | 48% |
Calcium | 176mg | 18% |
Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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