Kale Quinoa and Chickpea Salad with Lemon Vinaigrette
A refreshing Kale Quinoa and Chickpea Salad topped with Lemon Vinaigrette, perfect for a healthy meal.
Equipment
- salad bowl
- Mason jar
Ingredients
For the Kale Quinoa Chickpea Salad
- 4 cups kale de-stemmed and chopped
- ½ tablespoon extra virgin olive oil
- 1 19 oz. can chickpeas drained and rinsed
- 1 cup cooked quinoa
- 1 medium red bell pepper diced
- ½ medium red onion diced
- ⅓ cup cilantro roughly chopped
- ½ cup feta cheese crumbled
- ¼ cup sunflower seeds for topping
For the Lemon Vinaigrette Dressing
- 1 batch 3-Minute Lemon Olive Oil Dressing
Instructions
Preparation
- Add kale to a large salad bowl. Drizzle with ½ tablespoon extra virgin olive oil and massage gently with clean hands for 1-2 minutes, until the 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
If you have leftovers, you can store them in an airtight container in the refrigerator up to 4 days. It is recommended to store the salad separately from the dressing if meal-prepping.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 15mgSodium: 400mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 18000IUVitamin C: 80mgCalcium: 200mgIron: 4mg
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