Kale Chickpea Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad combining kale, cooked quinoa, chickpeas, cherry tomatoes, and red onion, topped with feta, pumpkin seeds, and a light lemon dressing. Protein-rich and satisfying with fresh, bright flavors. Perfect for meal prep or lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- ½ cup dry quinoa ((tri-color or white))
- ¾ cup water
- 2-3 cups chopped kale
- 1 can chickpeas ((15 oz) drained and rinsed)
- 1 cup cherry tomatoes
- 1/3-1/2 cup finely chopped red onion
- ½ cup crumbled feta cheese
- ¼ cup pepitas ((or sliced almonds or sunflower seeds))
- 1.5 lemons (juiced)
- 3 TBSP avocado oil (or light olive oil)
- 1 tsp white wine vinegar
- 1 clove garlic
- ¼ tsp sea salt ()
- ¼ tsp black pepper
- ⅛ tsp dried dill ((optional))
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 18m
- Cook
- 12m
- Sodium
- 324mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 187mg
- Calcium
- 141mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 18M
- SODIUM
- 324MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.