Jump to Recipe· 4.1 from 84 reviews

If you’re craving a salad that feels like a celebration for your taste buds and your health, this Lemony Quinoa Kale Salad with Crispy Chickpeas Recipe has got you covered. It pairs the earthy bite of kale with fluffy quinoa and bright, tangy lemon dressing, while crispy chickpeas add a satisfying crunch. The blend of textures and zesty flavors makes it a perfect light lunch or a vibrant side dish that anyone will love. Trust me, once you try this salad, it will quickly become one of your favorite go-to recipes for fresh, wholesome meals.

Ingredients You’ll Need

The image shows a flat lay of various fresh and cooked food ingredients on a white marbled surface. On the left, there are bright green kale leaves with visible water droplets. Below the kale, there are pieces of torn bread with a golden crust. In the middle, there are three small white spoons holding white powder, yellow mustard, and black pepper. To the right, there is a halved lemon with visible seeds, a white bowl filled with sunflower seeds, a small bowl with golden olive oil, and another white bowl with white crumbled cheese. Two larger bowls are also present: one filled with cooked light beige quinoa and the other with round orange chickpeas. Above the chickpeas, there's a white bowl with dark red sun-dried tomatoes. The arrangement is neat and colorful, with natural lighting enhancing the textures. Photo taken with an iphone --ar 4:5 --v 7

This Lemony Quinoa Kale Salad with Crispy Chickpeas Recipe calls for simple but powerful ingredients that beautifully balance one another. Each component plays a crucial role, whether it’s adding texture, nutritional punch, or a pop of lemony brightness.

  • Sun-dried tomatoes (or kalamata olives): Adds a rich, slightly sweet and tangy flavor that contrasts beautifully with the greens.
  • Cooked quinoa: Provides a fluffy, protein-packed base, making the salad hearty and filling.
  • Kale: The star leafy green, packed with nutrients and perfect for massaging into the dressing to soften its texture.
  • Sunflower seeds: Offer nutty crunch and a lovely contrast to the softer ingredients.
  • Goat cheese crumbles: Bring a creamy tang that ties the whole salad together wonderfully (optional but recommended).
  • Canned chickpeas: Transformed into crispy nuggets that add incredible texture and protein.
  • Olive oil (or avocado oil): Used in roasting and dressing, deepening flavor and mouthfeel.
  • Sea salt and black pepper: Essential seasonings that highlight the natural flavors.
  • Day old sturdy bread: Torn and toasted into croutons, bringing extra crunch and heartiness.
  • Lemon juice: The star of the dressing, delivering the bright, fresh citrus tang.
  • Maple syrup: Adds just a hint of sweetness to balance the lemon’s acidity.
  • Dijon mustard: Introduces a subtle sharpness that amps up the dressing’s complexity.

How to Make Lemony Quinoa Kale Salad with Crispy Chickpeas Recipe

Step 1: Prepare the Chickpeas and Croutons

Start by preheating your oven to 425 degrees F (218 C) and lining a baking sheet with parchment paper. If your sun-dried tomatoes are tough, soak them in hot water for 5 to 10 minutes, then drain them well. Next, add your drained and rinsed chickpeas to the baking sheet and toss them with olive oil, sea salt, and black pepper. For an added bonus of crunch, add torn bread pieces after about 8 minutes, toss with oil and seasoning, and bake both chickpeas and croutons until they’re perfectly golden and crisp.

Step 2: Cook the Quinoa

If you haven’t already prepared your quinoa, now’s the time. Rinse 1/2 cup dry quinoa and cook it on the stovetop with 1 cup water; bring it to a boil, then simmer low and covered for 15 to 18 minutes until the water is absorbed and the quinoa is fluffy, showcasing those little curly “tails.” Remove it from heat and keep it covered while you continue with the other steps.

Step 3: Make the Dressing and Massage the Kale

In a large bowl, whisk together fresh lemon juice, olive oil, maple syrup, Dijon mustard, plus salt and pepper to taste. This dressing is where magic begins, with bright, tangy, slightly sweet notes that soften kale’s bitterness. Add your chopped kale to the bowl and give it a good massage in the dressing for a few minutes—this breaks down the tough leaves and enhances flavor while softening the texture.

Step 4: Assemble the Salad

Once the kale is tender and coated, add the cooked quinoa, sun-dried tomatoes (or kalamata olives), sunflower seeds, and goat cheese. Toss everything gently to combine all those delightful textures and colors. Finally, when your chickpeas and croutons have cooled just a bit, fold them into the salad so you get all that irresistible crispiness in every bite.

How to Serve Lemony Quinoa Kale Salad with Crispy Chickpeas Recipe

A white bowl contains a colorful layered salad with four sections: bright green kale on the left, topped with a silver fork held by a woman's hand; white crumbled cheese placed over part of the kale; light tan quinoa filling the right side; and dark red chopped sun-dried tomatoes sprinkled with light brown sunflower seeds above the quinoa. The bowl sits on a soft pink surface with a white marbled texture, and a woman's hand holds a spoon scooping from the sun-dried tomato section. Around the bowl, there is a small white bowl filled with golden roasted chickpeas on the left, a white spoon with cracked pepper near the top, a yellow lemon half on the right, and scattered roasted chickpeas and crumbs. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle some extra sunflower seeds or goat cheese crumbles on top right before serving for added texture and a pop of visual appeal. Fresh lemon zest also brightens up each plate and enhances that citrus aroma—such a simple touch that elevates the whole experience.

Side Dishes

This salad shines wonderfully alongside grilled chicken, salmon, or even as a hearty side for a veggie-packed grain bowl. It’s great for picnics or potlucks because it holds its texture and flavor without fuss.

Creative Ways to Present

Try serving this salad in individual small bowls layered with colorful roasted veggies or avocado slices for a more substantial meal. Or spoon it onto butter lettuce leaves for fresh, handheld wraps that make dinner feel extra special.

Make Ahead and Storage

Storing Leftovers

Store any leftover salad in an airtight container in the refrigerator for up to two days. To keep your chickpeas and croutons delightfully crunchy, store them separately at room temperature and add them just before serving.

Freezing

This salad doesn’t freeze well due to the fresh kale and crispy components losing their texture. For the best experience, prepare fresh or save leftovers in the fridge only.

Reheating

If you prefer your salad slightly warmed, gently reheat the quinoa and kale portion in the microwave or on the stove with a splash of olive oil—but keep the chickpeas and croutons crispy and uncooked until serving for the best texture.

FAQs

Can I use other greens instead of kale?

Absolutely! While kale’s sturdy texture holds up well to the dressing and massaging, you can substitute baby spinach or arugula for a softer, milder taste. Just keep in mind those greens won’t need as much tossing or time to soften.

What if I don’t have sun-dried tomatoes?

Kalamata olives are a perfect swap offering a salty, briny contrast that complements the lemon dressing beautifully. You could also use roasted red peppers for a sweeter option.

How do I make sure my chickpeas get crispy?

The key is thoroughly drying the chickpeas before roasting and spreading them in a single layer on a baking sheet without overcrowding. Roasting at a high temperature with just a little oil, salt, and pepper helps them crisp up nicely.

Is this salad good for meal prepping?

Yes, but keep crunchy elements like chickpeas and croutons separate until you’re ready to eat so they stay crisp. The kale quinoa mix keeps well for a couple of days when stored properly.

Can I make this salad vegan?

Definitely! Simply omit the goat cheese or replace it with a vegan cheese or toasted nuts for creaminess and added flavor.

Final Thoughts

This Lemony Quinoa Kale Salad with Crispy Chickpeas Recipe is truly a celebration of fresh, vibrant ingredients working together to create something special. It’s a dish that’s easy to make but feels wonderfully thoughtful and satisfying, perfect for those days you want healthy food with amazing flavor and texture. I can’t wait for you to give it a try and make it one of your favorite salads to share and enjoy!

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Lemony Quinoa Kale Salad with Crispy Chickpeas Recipe

Lemony Quinoa Kale Salad with Crispy Chickpeas Recipe
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4.1 from 84 reviews

This Lemony Quinoa Kale Salad with Crispy Chickpeas is a vibrant, nutritious dish combining fluffy quinoa, hearty kale, tangy sun-dried tomatoes or kalamata olives, crunchy sunflower seeds, and creamy goat cheese. Crispy roasted chickpeas and optional crunchy croutons add texture and flavor, all brought together with a bright, sweet-tart lemon-maple dressing. Perfect for a wholesome lunch or light dinner, this salad is packed with protein, fiber, and fresh ingredients, ready in just 30 minutes.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 3 servings
  • Category: Salad
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

Salad Base

  • 1 ½ cups cooked quinoa
  • 4 cups loosely packed chopped kale (about 1 small bundle or 100 g)
  • 1/4 cup chopped sun-dried tomatoes (or kalamata olives)
  • 1/4 cup sunflower seeds (roasted unsalted preferred)
  • 1/4 cup goat cheese crumbles

Crispy Chickpeas and Croutons

  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 1 ½ Tbsp olive oil (or avocado oil)
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 2 cups day old sturdy bread, torn into ~1-inch pieces (optional for croutons)
  • 1 tsp avocado oil (or olive oil)
  • A pinch of sea salt
  • A pinch of black pepper

Dressing

  • 2–3 Tbsp freshly squeezed lemon juice
  • 2 Tbsp olive oil
  • 1–1 ½ Tbsp maple syrup
  • 1/2 tsp Dijon mustard
  • Pinch of sea salt
  • Pinch of black pepper

Instructions

  1. Preheat and Prepare Sun-Dried Tomatoes: Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper. If your sun-dried tomatoes are hard or dry, soak them in hot water for 5 to 10 minutes, then drain thoroughly to soften.
  2. Cook Quinoa: If you don’t have pre-cooked quinoa, prepare it now on the stovetop. Combine 1/2 cup dry quinoa and 1 cup water in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to simmer, cover, and cook for 15-18 minutes until water is absorbed and quinoa is fluffy with visible curly “tails.” Remove from heat, cover, and let it sit while assembling the salad.
  3. Toss and Roast Chickpeas: Thoroughly dry the drained chickpeas and spread them on one side of the prepared baking sheet. Toss them with 1 ½ tablespoons olive or avocado oil, sea salt, and black pepper. Place in the oven to bake.
  4. Add and Roast Croutons (Optional): After the chickpeas have baked for 8 minutes, add the torn bread pieces to the other half of the baking sheet. Toss with 1 teaspoon avocado or olive oil, a pinch of sea salt, and black pepper. Continue baking chickpeas and croutons together for another 7-10 minutes until chickpeas are golden and slightly crispy and croutons are browned and crusty. Remove the baking sheet from the oven and set aside to cool.
  5. Make the Dressing and Massage Kale: In a large mixing bowl, whisk together lemon juice, olive oil, maple syrup, Dijon mustard, sea salt, and black pepper. Taste and adjust as needed for balance. Add the chopped kale and massage it well into the dressing for several minutes to soften the leaves and reduce bitterness.
  6. Assemble the Salad: Add cooked quinoa, chopped sun-dried tomatoes or kalamata olives, sunflower seeds, and goat cheese to the kale. Toss everything to combine evenly. Once chickpeas and croutons have cooled slightly, add them to the salad and stir gently to distribute.
  7. Store Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 2 days. To keep chickpeas and croutons crispy, it’s best to store them separately at room temperature and add them just before serving.

Notes

  • For best texture, dry the chickpeas thoroughly before roasting to ensure crispiness.
  • If you prefer a vegan version, omit the goat cheese or substitute with a vegan cheese alternative.
  • Using day-old or sturdy bread for croutons helps achieve a crispier texture.
  • You can prepare quinoa in advance and store it refrigerated for up to 3 days.
  • The salad dressing can be adjusted to taste with more lemon for acidity or more maple syrup for sweetness.
  • Storing chickpeas and croutons separately prevents them from becoming soggy.

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