Kale Quinoa Salad with Lemon Dijon Dressing
Vegan kale quinoa salad with crispy chickpeas, pumpkin seeds, and lemon Dijon dressing. Ready in 55 minutes.
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
Instructions
Preheat oven:
Preheat the oven to 400°F (205°C).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.Bake chickpeas:
Spread chickpeas on a parchment-lined baking sheet and bake for about 40 minutes until crispy.Cook quinoa:
While chickpeas cook, prepare quinoa according to package instructions.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.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.Toss and serve:
Toss the dressing with the salad. Adjust salt and pepper if desired and serve.