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Bird's-eye view of a bed of kale and quinoa topped with chickpeas, pumpkin seeds, and slivered almonds, with lemon wedges on the side.

Kale Quinoa Salad with Lemon Dijon Dressing

Vegan kale quinoa salad with crispy chickpeas, pumpkin seeds, and lemon Dijon dressing. Ready in 55 minutes.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 340
Ingredients Method

Ingredients
  

  • 1 bunch curly kale
  • 3/4 cup uncooked quinoa
  • 1/4 cup pumpkin seeds
  • 1/4 cup sliced almonds
  • 1 can chickpeas 15 oz
  • 2 teaspoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 1/3 cup olive oil
  • 2 tablespoons honey
  • 1 teaspoon minced garlic about 2 cloves
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons dijon mustard
  • 1/4 teaspoon sea salt or to taste
  • Black pepper to taste

Method
 

  1. Preheat oven:

    Preheat the oven to 400°F (205°C).

  2. Season chickpeas:

    Drain and rinse the chickpeas; transfer to a bowl. Add 2 teaspoons olive oil, garlic powder, and 1/4 teaspoon sea salt; toss to combine.

  3. Bake chickpeas:

    Spread chickpeas on a parchment-lined baking sheet and bake for about 40 minutes until crispy.

  4. Cook quinoa:

    While chickpeas cook, prepare quinoa according to package instructions.

  5. Prep kale and mix:

    De-stem the kale, wash, and chop finely (kitchen shears work well). Add to a large bowl along with the cooked chickpeas, quinoa, pumpkin seeds, and sliced almonds.

  6. Make dressing:

    In a small bowl or salad shaker, whisk together 1/3 cup olive oil, honey, minced garlic, lemon juice, apple cider vinegar, dijon mustard, 1/4 teaspoon sea salt, and black pepper to taste.

  7. Toss and serve:

    Toss the dressing with the salad. Adjust salt and pepper if desired and serve.