Kale Chickpea Salad

User Reviews

5.0

12 reviews
Excellent
  • Prep Time

    18 mins

  • Cook Time

    18 mins

  • Total Time

    30 mins

  • Servings

    6 servings

  • Calories

    252 kcal

  • Course

    Salad

  • Cuisine

    American, Vegetarian

Kale Chickpea Salad

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

Servings
  • 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
  • tsp dried dill (optional)
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Instructions

  1. 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.
  2. 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.
  3. 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!
  4. 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.
  5. Finely chop red onion and add to the dressing to marinate.
  6. 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.
  7. 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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