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–+ servings
Patricia

Kale, Quinoa, and Chickpea Salad with Lemon Vinaigrette is Delicious!

A refreshing and nutritious salad featuring kale, quinoa, and chickpeas, dressed with a zesty lemon vinaigrette.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. In a large bowl, combine the chopped kale, cooked quinoa, chickpeas, cherry tomatoes, cucumber, and red onion. If using, add the feta cheese.
  2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
  3. Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.
  4. Let the salad sit for about 10 minutes to allow the flavors to meld and the kale to soften slightly.
  5. Serve immediately or refrigerate for up to 2 days for flavors to develop further.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 10gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 15gCholesterol: 10mgSodium: 200mgFiber: 8gSugar: 3g

Notes

  • Add grilled chicken or shrimp for extra protein.
  • Substitute the kale with spinach or arugula for a different flavor profile.

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