Kale Salad with Quinoa and Chickpeas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad of nutty quinoa, massaged kale, roasted chickpeas and brussels sprouts, dried cranberries, and pecans with a simple balsamic vinaigrette. Filling enough for lunch or dinner, and great for meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup cooked quinoa
- 8-10 brussels sprouts
- 14 ounce canned chickpeas ((aka garbanzo Beans), drained and rinsed)
- 1/2 teaspoon ground cinnamon
- 1 bunch kale (center ribs removed, chopped)
- 2 tablespoons balsamic vinegar
- 6 tablespoons olive oil (divided)
- 1/4 cup dried cranberries
- ½ cup pecan halves
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 443mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 604mg
- Calcium
- 187mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 443MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.