Crispy quinoa kale salad with a lemon tahini dressing. This simple salad is such a delicious side dish thats loaded with flavor.
Crispy Quinoa Kale Salad
This hearty kale salad is tossed in a creamy lemon tahini dressing and topped with crispy quinoa and chickpeas. It’s such a flavorful salad to enjoy alone or topped with your favorite protein.
The pumpkin seeds add the perfect crunch to this salad, while the quinoa and chickpeas add some complex carbs, fiber and protein.
When making a kale salad I always massage it with olive oil before mixing in my toppings. It helps break down the fibers in the kale, and also allows the salad to absorb more of the flavor.
My favorite way to serve this dish is with some shaved parmesan or feta cheese. It comes together so easily, and will keep fresh in the fridge for up to 4 days!
What you’ll need to make this crispy kale salad
- Kale– I love choosing tuscan kale for my salad base, but you can use any variety of kale or other greens
- Quinoa– I cook the quinoa first, then roast it in a few simple spices with a can of rinsed chickpeas
- Canned chickpeas – for a boost of fiber and plant-based protein
- Pumpkin seeds– or any other nut or seed
- Homemade lemon tahini dressing
A few other add-ins to elevate this salad: feta cheese, shaved parmesan, chopped dates or dried cranberries
I’m currently in my salad era and I’m loving every minute. There truly is nothing better than a crisp and satisfying salad that’s easily customizable.
The tahini dressing is one of my favorite creamy dressings and adds such a richness to this salad. You can prep it as a veggie dip to enjoy during the week or drizzle it over your favorite roasted veggies.
You guys are going to love this simple recipe. I can’t wait for you to try it!
What to serve with your crispy kale quinoa salad:
Slow Roasted Salmon with Fennel Slaw
Firecracker Tofu
Lemon Butter Fish
Roasted Beet Pasta
Crispy Quinoa Kale Salad
Ingredients
- 1/2 cup dry quinoa
- 1 cup water or vegetable broth
- 1 can chickpeas, 15 oz
- 1 bunch tuscan kale, about 3-4 cups chopped
- 1/3 cup pumpkin seeds
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp turmeric
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
Lemon Tahini Dressing
- 1/4 cup tahini
- 3 tbsp water
- 1 tsp olive oil
- Juice from 1 lemon
- 1/8 tsp cumin
- 1/8 tsp smoked paprika
- Salt, to taste
Directions
- Preheat the oven to 400 F.
- Add the quinoa to a pot with the cup of water and bring to a boil. Once boiling, reduce flame to simmer and let cook for about 10-12 minutes until all of the liquid is absorbed. Fluff with a fork once ready.
- Add the cooked quinoa to a baking sheet with the drained chickpeas. Toss together with the 2 tbsp of olive oil, salt, turmeric, garlic powder and smoked paprika.
- Bake for about 25-30 minutes on the top rack, tossing halfway through.
- Chop the kale and add it to a large salad bowl. I like to massage it with a little olive oil until soft.
- Top the kale with the crispy chickpeas, quinoa and pumpkin seeds.
- Prepare the tahini dressing by blending all of the ingredients together. If the dressing is too thin, add 1 more tbsp of tahini. If it’s too thick, add more water by the tbsp.
- Pour the dressing over the salad and mix well. I like to top mine with parmesan or feta cheese.
- Leftovers will keep in the fridge for up to 4 days.
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