Kale and Quinoa Salad with Roasted Chickpeas (15 Minutes)

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This vibrant salad combines the goodness of kale and quinoa with the delightful crunch of roasted chickpeas, the tangy creaminess of feta cheese, the sweet burst of dried cranberries, and the earthy richness of chopped walnuts. Tossed together in a delicious dressing, this salad is super yummy through and through. The kale adds a hearty and nutritious base, while the quinoa provides a satisfying protein boost. With each bite, you’ll experience a delightful balance of sweet, tangy, and nutty notes, making this salad a true crowd-pleaser. Let’s begin!

Ingredients

Units Scale
  • 4 cups kale, stems removed and leaves chopped
  • 1 cup cooked quinoa
  • 1 cup roasted chickpeas
  • 1/2 cup crumbled feta cheese
  • 1/4 cup dried cranberries
  • 1/4 cup chopped walnuts
For the dressing:
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions

  1. In a large bowl, combine the chopped kale, cooked quinoa, roasted chickpeas, crumbled feta cheese, dried cranberries, and chopped walnuts.
  2. In a separate small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper to make the dressing.
  3. Pour the dressing over the salad ingredients and toss well to ensure everything is coated evenly.
  4. Allow the salad to sit for a few minutes to let the flavors meld together.
  5. Dig in!

Notes

For best results, massage the kale leaves with a bit of olive oil before assembling the salad to help soften their texture. You can also customize the salad by adding additional vegetables or swapping the nuts and dried fruits according to your preference. This salad pairs well with grilled chicken, roasted salmon, or even as a filling for a wrap. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

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