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5.0 from 6 votes

Kale Quinoa Chickpea Salad Recipe

This delicious green kale quinoa salad (aka greenoa) is the perfect make-ahead salad base. Top the salad with avocado, chickpeas, red onions, and an easy preserved lemon dressing.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Calories: 489 kcal
Course: Side Dish , Salad , Lunch
Cuisine: Mediterranean

Ingredients

Quinoa
  • 2 cups water
  • 1 cup uncooked quinoa, I like red quinoah
  • ½ teaspoon salt
Avocado & Chickpea Salad (Optional Variation)
  • ½ red onion, thinly sliced lengthwise
  • 1 large avocado
  • 1 can (14.5 ounces) chickpeas, rinsed and drained
  • small bunch flat-leaf parsley, leaves chopped
Kale & Almond Pesto
  • 2 cups tightly packed kale leaves, destemmed
  • 2 large handfuls of fresh basil, tough stems removed
  • ½ cup raw almonds
  • 1 lemon, 2 tablespoons juice and 1 teaspoon zest
  • 1 teaspoon salt
  • generous grind of black pepper
  • ¼ cup olive oil
  • 3 spring onions, green and white part sliced
To Serve (optional)
  • ½ cup preserved lemon vinaigrette

Instructions

    Cup of Yum
  1. Bring 2 cups of water to a boil in a saucepan over high heat. Once the water is boiling, stir through ½ teaspoon of salt and 1 cup of raw quinoa. Cover the pot and turn down the heat to achieve a light simmer. Cook, with the lid on, until the liquid is absorbed – about 15 minutes. Remove the pot from the heat and allow the quinoa to sit, covered, for another 10 minutes. Gently fluff the cooked quinoa with a fork and set aside until needed. (Or cook the quinoa according to packet instructions.)
  2. While the quinoa cooks, place the sliced red onion slivers in a bowl filled with water. Leave them to soak while you continue with the instructions.
  3. Roughly chop the kale and basil leaves, and add them to the bowl of a food processor. Add the almonds, lemon juice, zest, salt and pepper, and blitz until you have a rough paste. If you don’t have a food processor, see the notes for instructions on massaging the kale. Stir through the ¼ cup of olive oil and chopped spring onions.
  4. Stir the kale pesto mix through the fluffed quinoa. Finish with salt to taste and a generous grind of black pepper.
  5. Place the kale quinoa mix in a large serving bowl (or individual small bowls). Drain the onions and add them to the kale quinoa salad. Top with chickpeas, chopped parsley and sliced avocado, arranged in sections if you wish. Drizzle with the preserved lemon dressing – if using.

Notes

  • If you do not have a food processor, you can massage the kale (to soften it) and chop your ingredients by hand.
  • To massage kale: Place roughly chopped kale leaves in a large bowl, and add a tablespoon of olive oil and ½ teaspoon of salt. Use your hands to massage the kale leaves for a minute. Set the kale aside to soften for at least 15 minutes. Finely chop the basil and almonds, and mix together with the rest of the pesto ingredients. Continue with the recipe as set out.
  • I like to serve this quinoa, kale, and chickpea salad with a zesty preserved lemon dressing. But if you're not in the mood to make a dressing, an extra squeeze of lemon juice works well. See the blog post for more salad dressing ideas.
  • The basic kale quinoa salad keeps well in the fridge for 3 days. If you add the optional salad toppings, remove the avocado before storing – it will turn brown in the fridge.

Nutrition Information

Calories 489kcal (24%) Carbohydrates 40g (13%) Protein 13g (26%) Fat 33g (51%) Saturated Fat 4g (20%) Polyunsaturated Fat 6g Monounsaturated Fat 21g Trans Fat 0.003g Sodium 909mg (38%) Potassium 864mg (25%) Fiber 11g (44%) Sugar 3g (6%) Vitamin A 5207IU (104%) Vitamin C 54mg (60%) Calcium 223mg (22%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 489

% Daily Value*

Calories 489kcal 24%
Carbohydrates 40g 13%
Protein 13g 26%
Fat 33g 51%
Saturated Fat 4g 20%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 21g 105%
Trans Fat 0.003g 0%
Sodium 909mg 38%
Potassium 864mg 18%
Fiber 11g 44%
Sugar 3g 6%
Vitamin A 5207IU 104%
Vitamin C 54mg 60%
Calcium 223mg 22%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.