Description
A vibrant and nutritious Kale Quinoa Chickpea Salad topped with a zesty Lemon Vinaigrette Dressing, perfect for a light and refreshing meal.
Ingredients
Units
Scale
Kale Quinoa Chickpea Salad:
- 4 cups kale, de-stemmed and chopped
- 1/2 tbsp extra virgin olive oil
- 1 19 oz. can chickpeas, drained and rinsed
- 1 cup cooked quinoa
- 1 medium red bell pepper, diced
- 1/2 medium red onion, diced
- 1/3 cup roughly chopped cilantro
- 1/2 cup crumbled feta cheese
- 1/4 cup roasted sunflower seeds, for topping
Lemon Vinaigrette Dressing:
- 1 batch 3-Minute Lemon Olive Oil Dressing
Instructions
- Add kale to a large salad bowl. Drizzle with 1/2 tbsp extra virgin olive oil and massage gently with clean hands for 1-2 minutes, until the leaves have softened.
- Add remaining salad ingredients (except sunflower seeds) to the bowl.
- Prep the lemon vinaigrette by combining all salad dressing ingredients in a mason jar or sealable container. Seal, then shake well to combine.
- Pour the dressing over the salad and toss well to combine. You may not need to use all of the dressing depending on your preferences.
- Sprinkle the salad with roasted sunflower seeds then serve. Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 15mg
