Chickpea Quinoa Kale Salad
Chickpea Quinoa Kale Salad delivers a colorful burst of flavor and nutrition. This healthy, gluten-free, and gut-friendly dish features quinoa, chickpeas, and an array of veggies. In one dish, you get 10 plant-based ingredients with polyphenol or prebiotic benefits!
Servings: 8
Ingredients
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 medium red or orange bell pepper, chopped
- 1 medium cucumber, seeded and chopped
- 1 cup chopped kale
- 1/2 cup chopped Italian parsley
- 1/2 medium red onion, chopped
- 1/4 cup olive oil
- 1 lemon, juiced
- 3 tbsp apple cider vinegar
- 2 cloves garlic, minced
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
Instructions
- Combine rinsed quinoa and water in a medium saucepan. Bring to a boil over medium-high heat, then cover and simmer for 15 minutes until the quinoa has absorbed all the water. Remove the cover and remove from heat. Fluff with a spoon and let it sit.
- In a large serving bowl, add chickpeas, bell pepper, cucumber, kale, red onion, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, vinegar, garlic, salt, and pepper.
- Once the quinoa is cooled, add it to the large serving bowl, along with the dressing. Toss the mixture well until thoroughly combined. Add salt if needed.
- Let the salad rest for at least 15 minutes before serving to let the flavors meld. Serve chilled or at room temperature.
Nutrition
Serving: 160g | Calories: 230kcal | Carbohydrates: 24g | Protein: 7g | Fat: 9.7g | Saturated Fat: 1.2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5.6g | Sodium: 189mg | Potassium: 319mg | Fiber: 5.8g | Sugar: 3.9g | Vitamin A: 48.1IU | Vitamin C: 30.6mg | Calcium: 56.9mg | Iron: 2mg