Name: Lemony Quinoa Kale Salad with Crispy Chickpeas Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Gluten-Free
Ingredients: 1/4 cup chopped sun-dried tomatoes (or kalamata olives); 1 ½ cups cooked quinoa; 4 cups loosely packed chopped kale (1 small bundle yields ~4 cups or 100 g); 1/4 cup sunflower seeds (roasted unsalted preferred); 1/4 cup goat cheese crumbles (optional; vegan/dairy-free alternatives as needed); 1 (15 oz.) can chickpeas, drained and rinsed; 1 ½ Tbsp olive oil (or avocado oil); 1/4 tsp sea salt; 1/4 tsp black pepper; 2 cups day-old sturdy bread, torn into ~1-inch pieces (e.g., sourdough; substitute gluten-free bread or omit if needed); 1 tsp avocado oil (or olive oil); Pinch each sea salt and black pepper; 2-3 Tbsp freshly squeezed lemon juice; 2 Tbsp olive oil; 1-1 ½ Tbsp maple syrup; 1/2 tsp Dijon mustard; Pinch each sea salt and black pepper

Jump to Recipe· 4.4 from 34 reviews

If you’re craving a salad that energizes your day with a burst of fresh flavors and textures, the Lemony Quinoa Kale Salad with Crispy Chickpeas Recipe is exactly the vibrant dish you need. This isn’t just any salad — it combines the earthiness of kale and nutty quinoa with the bright tanginess of fresh lemon juice and the satisfying crunch of crispy roasted chickpeas. Every bite is a delightful mix of sweet, tangy, and savory elements, perfect for a quick lunch or a hearty side that will impress any guest. Let me take you through how simple yet spectacular this salad truly is!

Ingredients You’ll Need

This image shows a flat lay of food ingredients on a white marbled surface. On the left, fresh green kale leaves with water drops are spread out next to a white bowl filled with light beige cooked quinoa. Below that, pieces of torn crusty bread lie scattered near a light brown bowl filled with round, orange-brown chickpeas. Near the top center, three spoons hold different ingredients: the left spoon has white powder, the middle one with a dark wood handle holds a yellow mustard-like paste, and the right spoon contains black pepper. To the right of these, there is a halved lemon showing its seeds, a silver spoon with dark honey or syrup, a white bowl with light brown sunflower seeds, and a small bowl filled with white crumbled cheese. The setup feels fresh and ready for making a healthy dish. Photo taken with an iphone --ar 4:5 --v 7

Don’t let the ingredient list intimidate you; every single component plays a crucial role in building the perfect balance of flavors, textures, and colors in this salad. From the bright sun-dried tomatoes to the crunchy sunflower seeds, each ingredient is thoughtfully chosen for its contribution to this wholesome dish.

Sun-dried tomatoes (1/4 cup chopped): Brings a sweet, tangy punch that lifts the whole salad.
Cooked quinoa (1 ½ cups): Adds a fluffy, protein-rich base that makes this salad filling.
Chopped kale (4 cups loosely packed): The leafy green powerhouse that adds body and nutrition.
Sunflower seeds (1/4 cup): Roasted and unsalted for a subtle crunch and nutty flavor.
Goat cheese crumbles (1/4 cup, optional): Offers creamy, tangy notes to contrast the greens (or use dairy-free alternatives).
Chickpeas (1 can, 15 oz., drained and rinsed): The star of the crispy topping, providing fantastic texture.
Olive oil (various uses): A healthy fat that enhances flavors and assists roasting.
Sea salt and black pepper: Essential seasonings that bring out the natural flavors.
Day-old sturdy bread (2 cups, optional): For homemade croutons that add an irresistible crunch.
Fresh lemon juice (2-3 tablespoons): The soul of this recipe, infusing brightness and zest.
Maple syrup (1 to 1 ½ tablespoons): Provides a gentle sweetness to balance the tangy lemon.
Dijon mustard (1/2 teaspoon): Adds a subtle tang and depth to the dressing.

How to Make Lemony Quinoa Kale Salad with Crispy Chickpeas Recipe

Step 1: Preparing the Quinoa

Start by making perfectly fluffy quinoa, which forms the heart of this salad’s texture and nutrition. Rinse ½ cup of dry quinoa under cold water to remove any bitterness, then combine it with 1 cup of water in a saucepan. Bring it to a boil, then reduce to a simmer, covering the pot. After about 15 to 18 minutes, the water will be absorbed and the quinoa will have little “tails” showing it’s cooked. Fluff it with a fork and set aside covered – this helps it stay light and airy.

Step 2: Roasting the Crispy Chickpeas (and Optional Croutons)

While the quinoa cooks, preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Drain and dry the chickpeas as thoroughly as possible to ensure maximum crispiness. Toss them with olive oil, salt, and pepper, then spread them on one side of the baking sheet. If you’re adding croutons, toss bread pieces with oil and seasoning and place them on the other half of the sheet around the 8-minute mark. Roast chickpeas for 15 to 20 minutes until golden and crispy, and croutons for 7 to 10 minutes until crusty. Set them aside to cool — they will crisp up even more as they rest.

Step 3: Massaging the Kale and Making the Dressing

Now for a technique that transforms kale from tough to tender: place the chopped kale in a large mixing bowl and pour the lemony dressing made by whisking lemon juice, olive oil, maple syrup, Dijon mustard, salt, and pepper over it. Massage the dressing deeply into the kale with your hands for several minutes – you’ll notice the leaves soften, becoming more tender and less bitter. This step is key to turning kale into a salad star.

Step 4: Combining All the Ingredients

Once the kale is dressed and softened, add the cooked quinoa, chopped sun-dried tomatoes or kalamata olives, sunflower seeds, and goat cheese crumbles if using. Toss everything gently but thoroughly to marry the flavors. Finally, fold in the cooled crispy chickpeas (and croutons if you chose) for that perfect crunch in each forkful. Your colorful, flavorful Lemony Quinoa Kale Salad with Crispy Chickpeas Recipe is ready to enjoy!

How to Serve Lemony Quinoa Kale Salad with Crispy Chickpeas Recipe

A white bowl filled with four clear sections: bright green cooked kale on the left, white soft cheese chunks below it, light beige cooked quinoa on the right, and dark red chopped sun-dried tomatoes with sunflower seeds sprinkled in the center. A woman's hand holds a fork resting in the kale section, while another woman's hand uses a spoon to scoop the sun-dried tomatoes. Around the bowl, there is a small white bowl of roasted chickpeas on a white plate, a sliced lemon half, chunks of toasted bread, scattered sunflower seeds, and some black pepper on a white spoon, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your salad, try sprinkling extra sunflower seeds, a few fresh lemon zest curls, or even some chopped fresh herbs like parsley or mint. These little touches bring freshness and a pop of color that make your salad feel extra special.

Side Dishes

This salad is versatile enough to be an entrée or a side. If serving alongside proteins, it pairs beautifully with grilled chicken, roasted salmon, or even hearty beans for a fully vegan plate. It also makes a refreshing contrast to warm, savory dishes.

Creative Ways to Present

For a fun twist, serve the salad in hollowed-out lemon halves or mini pumpkins at a dinner party. You can also portion it into mason jars for convenient grab-and-go lunches that stay fresh and delicious.

Make Ahead and Storage

Storing Leftovers

Your salad will keep nicely in an airtight container refrigerated for up to 2 days. To maintain those crispy textures, store the roasted chickpeas and croutons separately at room temperature and add them right before serving.

Freezing

This salad is best enjoyed fresh, so freezing is not recommended as it can alter the texture of the kale and quinoa. For convenience, prepare individual components like quinoa and chickpeas in advance and combine fresh when ready to eat.

Reheating

If you want to reheat the quinoa or chickpeas, gently warm them in a skillet or microwave before tossing back into the salad. Avoid heating the whole salad together to keep the kale crisp and vibrant.

FAQs

Can I make this Lemony Quinoa Kale Salad with Crispy Chickpeas Recipe vegan?

Absolutely! Simply skip the goat cheese or substitute it with your favorite vegan cheese or nutritional yeast to keep it dairy-free while still enjoying creamy depth.

What can I use instead of kale if I don’t have any?

While kale is ideal for its texture and flavor, you can use sturdy greens like collard greens or even baby spinach for a softer leaf, adjusting massaging time accordingly.

How do I get chickpeas extra crispy?

Drying the chickpeas thoroughly before roasting and tossing them evenly with oil and seasonings is key. Roasting at a high temperature like 425 degrees helps them crisp up nicely. Avoid overcrowding the pan.

Can I prepare this salad in advance for a picnic or lunchbox?

Yes, but keep the crispy chickpeas and croutons separate until serving to maintain their crunch, and store the dressed greens and quinoa refrigerated.

Is this salad gluten-free?

The salad itself is naturally gluten-free, but if you add croutons, choose a gluten-free bread or omit them. The wholesome ingredients ensure it fits well into a gluten-free diet.

Final Thoughts

I genuinely encourage you to make this Lemony Quinoa Kale Salad with Crispy Chickpeas Recipe soon because it’s such a joyful way to enjoy nutrient-packed ingredients bursting with flavor and texture. It’s simple enough for weeknights, elegant enough for guests, and endlessly adaptable to your favorite add-ins. Once you try it, I promise it will become a staple in your healthy meal rotation!