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Quinoa Chickpea Salad

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5 from 6 reviews

This quinoa chickpea salad is a healthy, filling salad.  It’s full of flavor and an easy make-ahead recipe perfect for lunch.

Ingredients

Scale

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

Let your quinoa color slightly before adding it to the salad ingredients.  I like to spread it out onto a baking sheet to cool.

I used lacinato kale (also known as Tuscon or dinosaur kale) in this recipe.  I find it easier to prepare than curly kale.

Time saver:  you can use baby kale or a bag of pre-chopped kale in this recipe if you rather than prepping the kale yourself.

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

Find it online: https://greenvalleykitchen.com/quinoa-salad-with-kale-and-chickpeas/