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Kale Quinoa Salad with Crispy Chickpeas

Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 4 People

Ingredients

  • ½ cup quinoa (about 1 ½ cups cooked)
  • 1 large bunch kale, stems removed, finely chopped (about 5 cups)
  • 2 cucumbers, peeled, seeds removed, chopped (about 2 cups)
  • 2 carrots peeled and grated (about 2 cups)
  • ½ cup sliced scallions (green parts) or chopped cilantro
  • ¼ cup chopped dried tart cherries (or cranberries)
  • ½ cup crumbled feta cheese (optional)
  • ½ cup toasted almonds chopped

For the chickpeas:

  • 3 tbsp olive oil
  • 1 (15 oz) can chickpeas drained and rinsed
  • 1 tbsp + 1 tsp cornstarch*
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • ½ tsp kosher salt
  • ½ tsp black pepper

For the dressing:

  • ⅓ cup lemon juice
  • ½ cup olive oil
  • 2 tbsp dijon mustard
  • 1 tbsp maple syrup
  • ½ tsp kosher salt
  • *The cornstarch helps the chickpeas get nice and crispy. You can make the recipe without it, but they won’t be nearly as crispy.

Items you can prep ahead (optional)

  • Cook ½ cup quinoa
  • Prep kale, carrot, cucumber
  • Make dressing
  • Make chickpeas (best fresh out of the pan!)
  • Toast ½ cup almonds
  • Chop ¼ cup dried cherries or cranberries
  • Salad can be made ahead! Recommend making the chickpeas to serve.

Instructions

  • In a medium pot, add the quinoa and ¾ cup water. Bring to a boil, then reduce the heat and simmer, covered, for 12 minutes or until cooked through and water has evaporated. Fluff with a fork and set aside to cool.
  • Add chickpeas to a kitchen towel and dry them as best you can. Transfer to a bowl and toss with the cornstarch.
  • To make the chickpeas, in a large skillet (cast-iron is best) over medium-high heat, add the olive oil. Once the oil is hot and shimmering, add the chickpeas, spread out into an even layer, and cook, undisturbed, for about 5-7 minutes, or until crispy and golden brown. Give them a stir and cook for 2 more minutes.
  • Remove from heat and stir in the spices, salt, and pepper. Set aside.
  • In a large bowl, add the cooked quinoa, kale, cucumber, carrot, herbs, and dried cherries. Toss with about ½ of the dressing. Taste and add more dressing if needed.
  • Serve the salad topped with feta (if using), crispy chickpeas, and toasted nuts.

Notes

Substitutions:

  • Use any combination of raw crunchy veg in place of the carrot and cucumber
  • Not into chickpeas? Try it with a different legume! 
  • Serve with grilled chicken, steak, or fish for a heartier, meaty option
  • Skip the cornstarch, but they won’t be as crispy
  • Tapioca or arrowroot starch can be substituted for cornstarch

Storage:

  • Store leftover salad in an airtight container in the fridge for up to 3 days.
  • Store leftover chickpeas in an airtight container in the fridge for up to 5 days. 

Leftovers + Repurposing:

  • Chickpeas won’t be as crispy as leftovers. You can crisp them up again in the pan or the oven. Or just reheat in the microwave.
  • Add a squeeze of lemon and some fresh herbs to the leftover salad. Warm up the chickpeas in the microwave, stove, or oven.