Description
A refreshing and nutritious salad featuring kale, quinoa, and chickpeas, dressed with a zesty lemon vinaigrette.
Ingredients
Scale
- 2 cups chopped kale, stems removed
- 1 cup cooked quinoa
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or maple syrup for a vegan option)
- Salt and pepper to taste
Instructions
- In a large bowl, combine the chopped kale, cooked quinoa, chickpeas, cherry tomatoes, cucumber, and red onion. If using, add the feta cheese.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
- Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.
- Let the salad sit for about 10 minutes to allow the flavors to meld and the kale to soften slightly.
- Serve immediately or refrigerate for up to 2 days for flavors to develop further.
Notes
- Add grilled chicken or shrimp for extra protein.
- Substitute the kale with spinach or arugula for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg