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.
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
1 cup of uncooked quinoa
2 cups of veggie stock
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
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
Cook the quinoa in veggie stock according to the package instructions.When quinoa is done, let it cool on a baking sheet.
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.
Whisk all dressing ingredients together.
Add chopped kale to a large bowl and toss with half the dressing. Let sit for at least 10 minutes.
Add remaining ingredients, cooled quinoa and the rest of the dressing to the bowl with the kale and stir to combine.
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.