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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.

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.

Find it online: https://justsosavory.com/lemony-quinoa-kale-salad-with-crispy-chickpeas-recipe/