Lemony Quinoa Kale Salad with Crispy Chickpeas
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Minimalist Baker · by Minimalist Baker★ 4.8 (13)

Lemony Quinoa Kale Salad with Crispy Chickpeas

NUTRITION · PER SERVING30M COOK
CAL 34%·PRO 45%
CARBS 81G48% OF CAL
15G FIBER49G OTHER16G TOTAL SUGAR
FAT 31G41% OF CAL
5G SAT26G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty kale and quinoa salad with crispy roasted chickpeas, sunflower seeds, goat cheese, and a bright lemon dressing. Wholesome and substantial enough to eat as a main course.

mainamericansaladbowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 1/4 cup chopped sun-dried tomatoes ((or kalamata olives))
  • 1 ½ cups cooked quinoa
  • 4 cups loosely packed chopped kale ((1 small bundle yields ~4 cups or 100 g))
  • 1/4 cup sunflower seeds ((we like roasted unsalted))
  • 1/4 cup goat cheese crumbles
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 1 ½ Tbsp olive oil (or avocado oil)
  • 1/4 tsp each sea salt and black pepper
  • 2 cups day old sturdy bread, torn into ~1-inch pieces
  • 1 tsp avocado oil ((or olive oil))
  • 1 healthy pinch each sea salt and black pepper
  • 2-3 Tbsp lemon juice ((freshly squeezed))
  • 2 Tbsp olive oil
  • 1-1 ½ Tbsp maple syrup
  • 1/2 tsp Dijon mustard
  • 1 pinch each sea salt and black pepper
PREP
10M
SODIUM
514MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.