Quinoa Salad with Kale and Chickpeas

This Quinoa Salad with Kale and Chickpeas is a healthy, filling salad.  It’s full of flavor and an easy make ahead salad perfect for lunch.

White bowl and fork with quinoa salad.

Now that the weather is warming up, it’s salad time here at Green Valley Kitchen.  I have been making this quinoa salad with kale and chickpeas a lot lately, so I wanted to share it with you.

Quinoa salads are always a favorite of mine.  This quinoa and kale salad is healthy and filling and has been my go to lunch lately.  I make a big batch of this salad on Sunday night and lunch is set for the next couple of days.

Kale is a nutritional powerhouse but I find it can be tough and a bit too chewy.  By doing a little extra prep work, you can soften up the kale and make it easier to eat.

How to prepare kale:

To prepare the kale, you want to create a chiffonade by cutting the kale into thin ribbons.

  • Start by removing the center rib from the kale and then roll the leaves up tightly into a cigar shape.
  • Next, slice the rolled up kale into thin ribbons.
  • Put the sliced up kale in a large bowl and toss with half the dressing – this will help the kale marinate and soften up so it’s not so tough and chewy.

Step by step instructions on how to make this quinoa salad with kale and chickpeas:

Side by side shot of quinoa kale ingredients and a pan of quinoa with a wooden spoon.

  • Cook quinoa according to the package instructions.  When done, turn quinoa out onto a baking pan to cool.
  • Prep all your ingredients so they are ready to add to the salad.

Side by side shot of kale being chopped and kale tossed in white bowl.

  • While the quinoa is cooking, cut out the center rib of the kale and then thinly slice the kale.
  • Add the kale to the salad bowl and toss with half the dressing.  Stir so the kale is fully coated with the dressing.

Side by side shot of ingredients for quinoa kale salad and tossed quinoa kale salad.

  • Once the quinoa is cool, add all of the quinoa and prepped veggies to the bowl with the kale.
  • Add the remaining dressing and toss gently until all the ingredients are combined.

White bowl and glass bowl of quinoa kale salad on marble top.

Tips for making this quinoa salad with kale and chickpeas:

  • What kind of kale should I use?  There are two main types of kale – lacinto or curly kale.  I prefer lacinto (also known as Tuscon or Dinosaur kale).  Lacinto kale is easier to prep since it has smoother (less curly) leaves.
  • What other salad green can I use besides kale?  Not everyone is a fan of kale, so if you want to try a different salad green try using spinach or arugula instead.
  • Kale can be tough and chewy – what can I do to make it easier to eat?  By taking a little extra time to prepare the kale, the kale will be softer and easier to eat (see recipe notes above on prepping kale).
  • Can I make this salad and store it in the refrigerator?  Yes!  It holds up really well in the refrigerator for a few days – so make a big batch.

Looking for more quinoa salad recipes?  Then try one of these reader favorites:

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If you made this recipe and enjoyed it, please leave a comment and rating.  If you have any tips or advice on your experience making this salad – I’d love to hear from you!

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Quinoa Salad with Kale and Chickpeas

This Quinoa Salad with Kale and Chickpeas is a healthy, filling salad.  It’s full of flavor and an easy make ahead salad perfect for lunch.

  • Author: Geraldine
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4 1x
  • Category: Salad
  • Cuisine: American
Scale

Ingredients

Salad

  • 1 cup of uncooked quinoa
  • 2 cups of veggie stock
  • 2 cups of finely chopped kale
  • 1 15 oz can of chickpeas – drained and rinsed
  • 1/2 cup cucumber – diced
  • 1/2 cup red bell pepper – diced
  • 2 oz of feta cheese – diced
  • 1 cup cherry tomatoes – sliced in half
  • 2 Tbs red onion – minced
  • 1/4 cup walnut pieces

Dressing:

  • 4 Tbs olive oil
  • 2 Tbs white balsamic vinegar
  • 1 clove of garlic – minced
  • 10 twists of black pepper from a pepper mill
  • Pinch of salt
  • 1 tsp of honey

Instructions

  1. Cook the quinoa in veggie stock according to the package instructions.  When quinoa is done, let it cool on a baking sheet.
  2. While the quinoa is cooking, finely chop the kale into thin slices.  Start by removing the center rib from the kale and then roll the leaves up tightly into a cigar shape.  Next, slice the rolled up kale into thin ribbons.
  3. Whisk all dressing ingredients together.
  4. Add chopped kale to a large bowl and toss with half the dressing.  Let sit for at least 10 minutes.
  5. Add remaining ingredients, cooled quinoa and the rest of the dressing to the bowl with the kale and stir to combine.
  6. Serves 4.

Notes

If you make this recipe and enjoy it, come back and leave a message and a rating.  I’d love to hear from you!

Nutritional information is estimated using an online nutritional tool.

Nutrition

  • Serving Size: 1 of 4
  • Calories: 423
  • Sugar: 4.9g
  • Sodium: 274mg
  • Fat: 24.7g
  • Saturated Fat: 4.7g
  • Carbohydrates: 40.8g
  • Fiber: 5.9g
  • Protein: 12.2g
  • Cholesterol: 13mg

Keywords: Quinoa Kale Salad, Healthy Salad

 

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12 comments on “Quinoa Salad with Kale and Chickpeas

  1. Traci | Vanilla And Bean

    I’m completely smitten with this flavor packed quinoa salad, Geraldine! You’ve included so many of my favorite flavors and textures and I know it’ll keep me fuller longer too. I get so snackish around 3:00! Thank you for all your helpful tips too… kale can be SO chewy!

    Reply
  2. annie@ciaochowbambina

    Beyond hungry, of course, do you know what your posts make me feel? Happy! They’re always a bright spot in my day! Such a delicious gathering of bright and beautiful food!! Thank you for that!

    Reply

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