Kale Quinoa Salad with Lemon Dijon Dressing
Packed with flavor and incredibly easy to prepare, this kale and quinoa salad with lemon dijon dressing is a fantastic way to incorporate more vegetables into your diet! It’s perfect for a light vegan lunch or as a vibrant side dish for any gathering.
Instructions
- 1
Preheat the oven to Fahrenheit (400 degrees).
- 2
Drain and rinse the chickpeas (1 can) and add to a bowl.
- 3
Add olive oil (2 tsp), garlic powder (0.5 teaspoon) and sea salt (0.25 teaspoon) and toss to combine.
- 4
Transfer to a baking sheet lined with parchment paper and bake for about minutes (40) or until crispy.
- 5
As the chickpeas cook, prepare the uncooked quinoa (0.75 cup) according to package directions.
- 6
While the quinoa is cooking, de-stem, wash, and chop the curly kale (1 bunch) finely. Add to a large bowl along with the cooked quinoa, chickpeas, pumpkin seeds (0.25 cup) and sliced almonds (0.25 cup).
- 7
For the dressing, whisk together olive oil (0.33 cup), maple syrup (2 tbsp), minced garlic (1 tsp), lemon juice (2 tbsp), apple cider vinegar (1 tbsp), dijon mustard (2 tbsp), and sea salt (0.25 tsp). Shake well to combine.
- 8
Toss the dressing with the salad. Top with additional [black pepper to taste] and enjoy!
Nutrition Facts
Per portion