Ingredients
SALAD
- 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)
CRISPY CHICKPEAS
- 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
CROUTONS (optional)
- 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
DRESSING
- 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
Instructions
- Preheat and Prep: Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper. If your sun-dried tomatoes are hard or dry, soak them in hot water for 5-10 minutes, then drain to soften.
- Cook Quinoa: If you don’t have cooked quinoa ready, bring 1/2 cup dry quinoa and 1 cup water to a boil in a small saucepan over medium-high heat. Reduce heat to simmer, cover, and cook about 15-18 minutes until water is absorbed and quinoa is fluffy with visible curled tails. Remove from heat and keep covered to stay warm.
- Prepare Chickpeas (and Croutons if using): Spread drained, rinsed, and dried chickpeas on one side of the baking sheet. Toss with 1 ½ Tbsp olive (or avocado) oil, 1/4 tsp sea salt, and 1/4 tsp black pepper. Bake for 15-20 minutes until golden and crispy. If using, add bread pieces to the other side of the pan at the 8-minute mark, coat with 1 tsp avocado or olive oil plus salt and pepper, and bake for an additional 7-10 minutes until crusty and browned. Remove both from oven and let cool to crisp up further.
- Make Dressing and Massage Kale: In a large bowl, whisk together 2-3 Tbsp lemon juice, 2 Tbsp olive oil, 1 to 1 ½ Tbsp maple syrup, 1/2 tsp Dijon mustard, and pinches of salt and pepper. Taste and adjust for tartness, sweetness, and seasoning as desired. Add chopped kale to the dressing and massage it well for several minutes until softened and bitterness is reduced.
- Assemble Salad: To the massaged kale, add cooked quinoa, chopped sun-dried tomatoes or kalamata olives, sunflower seeds, and goat cheese if using. Toss well to combine.
- Add Chickpeas and Croutons: Once the crispy chickpeas and optional croutons have cooled slightly, fold them into the salad evenly for crunch and texture.
- Serve and Store: Enjoy the salad immediately, or store leftovers in an airtight container refrigerated for up to 2 days. Keep chickpeas and croutons separate at room temperature if possible to maintain their crispiness before serving.
Notes
- If sun-dried tomatoes are dry and tough, soaking them softens texture.
- Kale is best massaged with dressing to reduce bitterness and improve tenderness.
- Quinoa can be prepared ahead or swapped for other whole grains if preferred.
- Croutons are optional; for gluten-free diets, either omit or substitute gluten-free bread.
- Store chickpeas and croutons separately from salad to keep crispiness longer.
- Vegetarian and vegan options available by omitting goat cheese or using dairy-free alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: Gluten-Free, Vegan, Dairy-Free (optional)
- Diet: Gluten Free
