This vibrant recipe is your ticket to a wholesome, fiber-packed meal that’s both colorful and satisfying. Loaded with hearty quinoa, protein-rich chickpeas, and crisp veggies, it’s a salad you’ll want to enjoy all week. Plus, the simple citrus dressing ties everything together beautifully.
Ingredients
- 1 cup quinoa, rinsed and cooked
- 1 can chickpeas, drained and rinsed
- 2 cups chopped kale (stems removed)
- 1 cup chopped cucumber
- 1 cup sliced cherry tomatoes
- 1 red bell pepper, diced
- ¼ cup finely chopped red onion
- ¼ cup extra-virgin olive oil
- Juice of 1 lemon
- 1 tablespoon apple cider vinegar
- Salt and black pepper, to taste
Instructions
Start by preparing the quinoa according to package directions, then fluff it with a fork and let it cool slightly. In the meantime, rinse and drain your chickpeas well. Pat them dry with a paper towel to keep the salad from getting soggy.
Place the chopped kale in a large mixing bowl and drizzle in a small amount of olive oil. Massage the leaves with your hands for about 30 seconds to help tenderize them. Next, add the cooled quinoa, chickpeas, cucumbers, cherry tomatoes, bell pepper, and red onion to the same bowl.
In a separate small bowl, whisk together the extra-virgin olive oil, lemon juice, apple cider vinegar, a pinch of salt, and a grind of black pepper. Adjust the seasoning if needed. Drizzle the dressing over the salad and toss gently until everything is thoroughly coated.
Let the salad rest for a few minutes before serving to help the flavors meld. Divide into bowls or store in a covered container in the fridge until you’re ready to enjoy.
This fiber-forward salad is a perfect pick for anyone looking to incorporate more wholesome ingredients into their meals. Quinoa and chickpeas lend heartiness and protein, while kale, bell pepper, and tomatoes provide a burst of vitamins. You can swap kale for spinach or baby arugula, add roasted veggies, or sprinkle on toasted sunflower seeds for extra crunch. Whether you’re a busy professional, a fitness fan, or simply someone seeking a nourishing lunch option, this vibrant salad has you covered.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
