Description
Bright, refreshing, and packed with nutrients, this Lemony Quinoa Kale Salad with Crispy Chickpeas is a delightful dish that brings the essence of sunshine to your table.
Ingredients
Scale
- 1 cup quinoa
- 1 bunch fresh kale
- 1 can (15 oz) chickpeas
- 2 tbsp lemon juice (freshly squeezed)
- 2 tbsp olive oil (extra virgin)
- 1 tsp garlic powder
- Salt and pepper to taste
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Rinse quinoa under cold water until clear. Combine with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until fluffy.
- Preheat oven to 400°F (200°C). Drain and rinse chickpeas thoroughly. Spread on a baking sheet, drizzle with olive oil, sprinkle with garlic powder, salt, and pepper.
- Roast chickpeas in the oven for 20-25 minutes or until golden brown and crispy.
- Wash kale, remove stems, and tear leaves into bite-sized pieces. In a large bowl, combine kale with lemon juice and olive oil; massage leaves gently until softened.
- Once quinoa cools slightly and chickpeas are crispy, add both to the kale bowl. Toss well and season with additional salt and pepper if desired. Top with Parmesan cheese before serving.
Notes
- Great for picnics or weeknight dinners.
- Can be served warm or cold.
- Adjust seasoning to taste.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg