Description
A nutritious and delicious salad featuring quinoa, fresh kale, and crispy roasted chickpeas, perfect for a light meal or side dish.
Ingredients
Scale
- 1 cup quinoa
- 1 bunch fresh kale
- 1 can (15 oz) chickpeas
- 2 tbsp lemon juice (freshly squeezed)
- 2 tbsp olive oil (extra virgin)
- 1 tsp garlic powder
- Salt and pepper to taste
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Rinse quinoa under cold water until clear. Combine with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until fluffy.
- Preheat oven to 400°F (200°C). Drain and rinse chickpeas thoroughly. Spread on a baking sheet, drizzle with olive oil, sprinkle with garlic powder, salt, and pepper.
- Roast chickpeas in the oven for 20-25 minutes or until golden brown and crispy.
- Wash kale, remove stems, and tear leaves into bite-sized pieces. In a large bowl, combine kale with lemon juice and olive oil; massage leaves gently until softened.
- Once quinoa cools slightly and chickpeas are crispy, add both to the kale bowl. Toss well and season with additional salt and pepper if desired. Top with Parmesan cheese before serving.
Notes
- This salad can be served warm or cold.
- Feel free to add other vegetables like bell peppers or cucumbers for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Sodium: 320
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 43
- Fiber: 10
- Protein: 12
- Cholesterol: 5