Lemony Quinoa Kale Salad with Crispy Chickpeas

Name: Lemony Quinoa Kale Salad with Crispy Chickpeas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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 ((we like roasted unsalted)); 1/4 cup goat cheese crumbles; 1 (15 oz.) can chickpeas, drained and rinsed; 1 ½ Tbsp olive oil (or avocado oil); 1/4 tsp each sea salt and black pepper; 2 cups day old sturdy bread, torn into ~1-inch pieces; 1 tsp avocado oil ((or olive oil)); 1 healthy pinch each sea salt and black pepper; 2-3 Tbsp lemon juice ((freshly squeezed)); 2 Tbsp olive oil; 1-1 ½ Tbsp maple syrup; 1/2 tsp Dijon mustard; 1 pinch each sea salt and black pepper

4.84 from 12 votes

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Overhead photo of a bowl of our Lemony Quinoa Kale Salad with Crispy Chickpeas recipe

Simple methods and BIG flavor collide in this Lemony Quinoa Kale Salad with Crispy Chickpeas! It’s zesty and sweet, full of crunch, and packed with wholesome ingredients. With minimal cooking required, it’s the perfect meal for summer or a quick meal prep session.

Just 10 ingredients and 30 minutes stand between you and this satisfying, flavorful, healthy meal!

Kale, bread, quinoa, chickpeas, sun-dried tomatoes, goat cheese, olive oil, sunflower seeds, lemon, maple syrup, black pepper, mustard, and salt

How to Make This Lemony Quinoa Kale Salad

This quinoa kale salad comes together in a few simple steps that flow seamlessly:

Soak sun-dried tomatoes in hot water if they’re especially dry and hard. This step softens them, adding tart-sweet, tender bites to your salad. If using sun-dried tomatoes that are already soft (such as jarred sun-dried tomatoes packed in oil), you can skip the soaking!
Prepare quinoa – you can cook your quinoa on the stovetop or in the Instant Pot. We love using the Instant Pot for ease, especially in the summer as it avoids heating up the kitchen. Plus, with just a touch of a button, it yields PERFECT fluffy quinoa every time!
Bake chickpeas (& homemade croutons, if desired!) – chickpeas (and torn bread) get tossed with oil, salt, and pepper, then they’re baked until crispy. Not only do these add fiber and protein to this salad, but crispy, crunchy elements in a salad are the BEST!
Prepare lemon-maple vinaigrette – freshly squeezed lemon juice, olive oil, maple syrup, Dijon mustard, and salt and pepper. It’s light, bright, flavorful, and equally lemony and sweet!
Massage kale – your kale gets a spa day, but the benefits are all for you! Massaging the kale in the lemon vinaigrette removes bitterness, makes it tender (read: easier to chew and digest), and infuses it with tart-sweet flavor!
Combine your lemony massaged kale, crispy chickpeas, homemade croutons, sun-dried tomatoes (or kalamata olives), sunflower seeds, and optionally some goat cheese (try our vegan goat cheese recipe for a vegan/dairy-free option). With or without the goat cheese, the result is a texture and flavor party!

Adding chopped kale to a bowl of homemade lemon maple vinaigrette

What to Serve with this Quinoa Kale Salad

While this kale salad is hearty and satisfying all on its own thanks to chickpeas, croutons, and quinoa, it would also be amazing as a side with your favorite protein. Our Easy, 30-Minute Marinated Grilled Chicken would pair beautifully, or you could use the same marinade and grilling method with tofu, tempeh, or a white fish such as cod or halibut.

Close up photo of crispy chickpeas and homemade croutons on a baking sheet

Can this Salad be Made Ahead?

Yes! Though best when fresh, this salad holds up surprisingly well for a couple of days stored in the refrigerator. To keep the croutons and chickpeas as crispy as possible, let them cool fully and store at room temperature until just before serving!

Using a fork and spoon to toss a bowl of sun-dried tomatoes, quinoa, sunflower seeds, goat cheese, and massaged kale

We think you’re going to LOVE this salad! It’s:

Sweet
Tangy
Lemony
Crunchy
Wholesome
Quick & easy
Satisfying
& Makes you want to go back for more!

Plates of our Lemony Quinoa Kale Salad recipe next to a bowl of crispy chickpeas

More Kale Salads You’ll Love:

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Fork with a bite of Lemony Quinoa Kale Salad with Crispy Chickpeas

Prep Time 10

Cook Time 20

Total Time 30

Servings 3 (entrée servings // or double as a side)

Course Entrée, Salad, Side

Cuisine Dairy-Free (optional), Gluten-Free (optional), Vegan (optional)

Freezer Friendly No

Does it keep? 2 Days

Ingredients

US Customary – Metric

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 (we like roasted unsalted)
1/4 cup goat cheese crumbles (optional // vegan/dairy-free as needed)

CRISPY CHICKPEAS

1 (15 oz.) can chickpeas, drained and rinsed
1 ½ Tbsp olive oil (or avocado oil)
1/4 tsp each sea salt and black pepper

CROUTONS optional

2 cups day old sturdy bread, torn into ~1-inch pieces (such as sourdough // if gluten-free, use gluten-free bread or omit)
1 tsp avocado oil (or olive oil)
1 healthy pinch each sea salt and black pepper

DRESSING

2-3 Tbsp lemon juice (freshly squeezed)
2 Tbsp olive oil
1-1 ½ Tbsp maple syrup
1/2 tsp Dijon mustard
1 pinch each sea salt and black pepper

Instructions

Preheat the oven to 425 degrees F (218 C) and line a large baking sheet with parchment paper. If using sun-dried tomatoes that are hard/dry, soak in hot water for 5-10 minutes, then drain.
Meanwhile, if you don’t already have cooked quinoa, prepare at this time (stovetop directions follow, or you can make it in the Instant Pot). In a small saucepan, combine 1/2 cup dry quinoa and 1 cup water (1/2 cup dry quinoa yields ~1 ½ cups cooked // adjust amount if altering default number of servings). Bring to a boil over medium-high heat. Once boiling, reduce heat to a simmer, cover, and continue cooking for ~15-18 minutes or until the water is absorbed and the quinoa is fluffy (the little curly “tails” of the quinoa should be visible). Remove from the heat and set aside (covered) while you make the salad. The quinoa will get even fluffier as it sits!
Add drained, rinsed, and thoroughly dried chickpeas to the baking sheet (scoot to one side if you plan to make the croutons). Then toss with oil, salt, and pepper.
Bake for 15-20 minutes or until slightly crispy and golden brown. If making the croutons, add the bread to the other half of the baking sheet around the 8-minute mark and toss with oil, salt, and pepper. Croutons should bake for a total of 7-10 minutes, or until slightly browned and crusty. Remove the pan from the oven and set aside (both croutons and chickpeas will get crispier as they cool).
To a large mixing bowl, combine the lemon juice, olive oil, maple syrup, Dijon, salt, and pepper. Whisk to combine. Taste and adjust flavors as needed, adding more lemon for tartness, maple syrup for sweetness, and salt and/or pepper for flavor. Next add the chopped kale and massage it in the dressing for a few minutes to soften the kale and remove some bitterness.
Add the cooked quinoa, sun dried tomatoes or kalamata olives, sunflower seeds, and goat cheese (optional). Toss to combine. Once the chickpeas and croutons (optional) have cooled slightly, add them to the salad and stir to distribute. Enjoy!
Store leftovers refrigerated in an airtight container for up to 2 days. If not consuming the salad immediately, we suggest storing the chickpeas and croutons separately at room temperature until just before serving to help maintain their crispiness.

Notes

*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 3 servings)

Serving: 1 serving without croutons or cheese Calories: 474 Carbohydrates: 51.4 g Protein: 13.9 g Fat: 25.8 g Saturated Fat: 3.2 g Polyunsaturated Fat: 7.2 g Monounsaturated Fat: 13.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1013 mg Potassium: 819 mg Fiber: 11 g Sugar: 12.2 g Vitamin A: 290 IU Vitamin C: 39 mg Calcium: 159 mg Iron: 4.1 mg