Kale Quinoa and Chickpea Salad with Lemon Vinaigrette

This Kale Quinoa and Chickpea Salad is bursting with flavor, texture, and nutrition, featuring massaged kale, crunchy veggies, feta, and a tangy lemon vinaigrette.

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Prep Time 15

Total Time 15

Course Salad, Side Dish

Cuisine American, gluten-free, Vegetarian

Servings servings

Equipment

Salad bowl
Mason jar or sealable container

Ingredients

For the Kale Quinoa Chickpea Salad

4 cups kale, de-stemmed and chopped
0.5 tablespoon extra virgin olive oil
1 19 oz. can chickpeas, drained and rinsed
1 cup cooked quinoa
1 medium red bell pepper, diced
0.5 medium red onion, diced
0.33 cup cilantro, roughly chopped
0.5 cup feta cheese, crumbled
0.25 cup roasted sunflower seeds for topping

For the Lemon Vinaigrette Dressing

1 batch 3-Minute Lemon Olive Oil Dressing

Instructions

Add kale to a large salad bowl. Drizzle with extra virgin olive oil and massage gently with clean hands for 1-2 minutes, until 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

Store leftover salad in an airtight container in the refrigerator for up to 4 days. For meal-prepping, store the salad separately from the dressing until ready to serve.

Nutrition

Serving: 1servingCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 300mgPotassium: 500mgFiber: 8gSugar: 2gVitamin A: 1800IUVitamin C: 80mgCalcium: 150mgIron: 3mg

Keyword chickpeas, Kale, quinoa

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