Lemony Quinoa Kale Salad with Crispy Chickpeas
Prep: 10 min
Cook: 20 min
Total: 30 min
3 servings
Not your average kale salad! This deli-worthy quinoa kale salad is made in just 30 minutes with 10 ingredients. It’s sweet and tangy, lemony, crunchy, and packed with wholesome ingredients!
Ingredients
- 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