Description
Fresh kale quinoa salad tossed with chickpeas, feta, and lemon dressing. A protein-packed, colorful dish perfect for meal prep or lunch. This salad combines hearty greens, nutty quinoa, and creamy feta for a nutrient-rich dish bursting with color and flavor.
Ingredients
- 6 cups chopped kale, stems removed
- 1 teaspoon olive oil
- 1 cup cooked quinoa, cooled
- 1 cup canned chickpeas, drained and rinsed
- ⅓ cup diced red onion
- ⅓ cup diced cucumber
- ⅓ cup pepitas (pumpkin seeds)
- ⅓ cup golden raisins or dried cranberries
- ⅓ cup crumbled feta cheese
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 3 tablespoons olive oil (for dressing)
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Wash and dry the kale thoroughly. Place it in a large bowl, drizzle with 1 teaspoon olive oil and a pinch of salt, then massage with your hands for 1–2 minutes until tender. Let rest for 10 minutes.
- Add cooked quinoa, chickpeas, red onion, cucumber, pepitas, raisins, feta, dill, and parsley to the kale.
- In a small jar, whisk together 3 tablespoons olive oil, lemon juice, honey, Dijon, salt, and pepper until blended.
- Pour the dressing over the salad and toss well to coat.
- Enjoy immediately or chill for 30 minutes to allow flavors to blend.
Notes
- Massage the kale to soften its texture.
- Chill the salad for 30 minutes before serving for better flavor integration.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American