why make this recipe
Kale Quinoa and Chickpea Salad is a nutritious and delicious dish that is perfect for anyone looking to eat healthier. This salad is packed with protein, fiber, and a variety of vitamins and minerals. It is also easy to make and can be served as a main dish or a side. Whether you are a busy professional or a parent, this salad is a great option for meal prep or a quick, wholesome meal.
how to make Kale Quinoa and Chickpea Salad
Ingredients
- Kale
- Tricolour quinoa
- Chickpeas
- Feta cheese
- Sunflower seeds
- Crunchy veggies (e.g., bell peppers, cucumbers, carrots)
- Lemon vinaigrette dressing
Directions
- Rinse the quinoa under cold water, then cook according to package instructions.
- While the quinoa is cooking, massage the kale with a bit of olive oil until it becomes tender.
- In a large bowl, combine the cooked quinoa, massaged kale, chickpeas, chopped crunchy veggies, sunflower seeds, and crumbled feta cheese.
- Drizzle with lemon vinaigrette dressing and toss until everything is well combined.
- Serve immediately or store in the fridge for meal prep.
how to serve Kale Quinoa and Chickpea Salad
You can serve Kale Quinoa and Chickpea Salad as a light lunch or dinner. It is also great as a side dish for grilled meats or fish. Garnish with extra feta cheese or sunflower seeds for added flavor and crunch.
how to store Kale Quinoa and Chickpea Salad
Store any leftovers in an airtight container in the fridge. The salad will stay fresh for up to 3 days. If you want to keep the salad crisp, you can store the dressing separately and add it just before serving.
tips to make Kale Quinoa and Chickpea Salad
- Use fresh, organic ingredients whenever possible for the best flavor and nutrition.
- To save time, you can use canned chickpeas and pre-cooked quinoa.
- Feel free to add more veggies like cherry tomatoes or avocado for extra taste and texture.
variation
This salad is versatile, so you can make variations based on your preferences. Consider adding roasted sweet potatoes for sweetness or switching out the feta for avocado to make it vegan.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the salad a day in advance. Store it in the fridge, and just add the dressing before serving to keep it fresh.
Can I substitute other grains for quinoa?
Yes, you can use brown rice, farro, or even couscous as a substitute for quinoa.
Is this salad gluten-free?
Yes, this salad is gluten-free, especially if you ensure that the quinoa and other ingredients are labeled gluten-free.
Kale Quinoa and Chickpea Salad
Ingredients
Salad Base
- 1 cup Kale, chopped Massaged with olive oil to become tender
- 1 cup Tricolor quinoa, rinsed Cook according to package instructions
- 1 can Chickpeas, drained and rinsed Canned chickpeas can be used to save time
- 1/2 cup Feta cheese, crumbled Optional for extra flavor
- 1/4 cup Sunflower seeds For added crunch
- 2 cups Crunchy veggies (bell peppers, cucumbers, carrots), chopped Use any combination of your choice
Dressing
- 1/4 cup Lemon vinaigrette dressing Drizzle over salad before serving
Instructions
Preparation
- Rinse the quinoa under cold water, then cook according to package instructions.
- While the quinoa is cooking, massage the kale with a bit of olive oil until it becomes tender.
- In a large bowl, combine the cooked quinoa, massaged kale, chickpeas, chopped crunchy veggies, sunflower seeds, and crumbled feta cheese.
- Drizzle with lemon vinaigrette dressing and toss until everything is well combined.
Serving
- Serve immediately or store in the fridge for meal prep.