Kale Quinoa and Chickpea Salad with Lemon Vinaigrette
This Kale Quinoa and Chickpea Salad is bursting with flavour, texture, and nutrition!
Equipment
- large salad bowl
- mason jar or sealable container
Ingredients
For the Kale Quinoa Chickpea Salad
- 4 cups kale, de-stemmed and chopped
- ½ tablespoon extra virgin olive oil
- 1 19 oz. can chickpeas, drained and rinsed
- 1 cup cooked quinoa
- 1 medium red bell pepper, diced
- ½ medium red onion, diced
- ⅓ cup cilantro, roughly chopped
- ½ cup crumbled feta cheese
- ¼ cup roasted sunflower seeds, for topping
For the Lemon Vinaigrette Dressing
- 1 batch 3-Minute Lemon Olive Oil Dressing
Instructions
Instructions
- Add kale to a large salad bowl. Drizzle with ½ tablespoon extra virgin olive oil and massage gently with clean hands for 1-2 minutes, until the leaves have softened.
- Add remaining salad ingredients (except sunflower seeds) to the bowl.
- Prep the lemon vinaigrette by combining all salad dressing ingredients in a mason jar or sealable container. Seal, then shake well to combine.
- Pour the dressing over the salad and toss well to combine. You may not need to use all of the dressing depending on your preferences.
- Sprinkle the salad with roasted sunflower seeds then serve. Enjoy!
Notes
How to Store Leftover Salad: If you have leftovers, you can store them in an airtight container in the refrigerator up to 4 days. How to Prep the Salad Ahead of Time: Store the salad separately from the dressing to maintain freshness until serving.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 400mgPotassium: 500mgFiber: 8gSugar: 3gVitamin A: 3000IUVitamin C: 50mgCalcium: 150mgIron: 3mg
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