Looking for a salad that’s not just healthy but actually makes you want to go back for seconds? This kale quinoa salad with a zesty lemon dijon dressing is one of those recipes that feels fresh, filling, and honestly, a bit fancy—but it’s super simple to whip up. Whether you’re eating it solo for a quick lunch or pairing it with some grilled salmon for dinner, it hits the spot every time.
My Take on Kale Salad
I’ll be the first to admit—when most people hear “kale salad,” their excitement level drops to zero. I get it. Kale has a reputation for being tough, bland, and kind of a chore to chew through. But I promise, this recipe is different.
I’ve built this salad around curly kale (massaged, of course), fluffy quinoa, crispy garlicky chickpeas, crunchy pumpkin seeds, and a dressing that brings it all together with a bold, bright flavor. It’s hearty, satisfying, and packed with texture—exactly what a good salad should be.
Why This Salad Works
If you’re still skeptical, here’s why this recipe might change your mind about kale forever:
- It’s easy enough for a weeknight but impressive enough for company
- Totally vegan and gluten-free
- Loaded with plant-based protein (hello, chickpeas and quinoa)
- Meal prep–friendly, so you can pack it for lunch or prep ahead for dinner
How to Make Kale Quinoa Salad
Step 1: Roast the Chickpeas
Preheat your oven to 400°F (200°C). Rinse and drain one can of chickpeas and toss them with olive oil, garlic powder, and salt. Spread them out on a parchment-lined baking sheet and roast for about 40 minutes until crispy and golden. Give them a shake halfway through so they cook evenly.
Step 2: Cook the Quinoa
While the chickpeas are roasting, cook the quinoa. If you’ve never cooked it before, rinse it well and use a 2:1 water-to-quinoa ratio. Bring to a boil, then reduce to a simmer and cook covered until all the water is absorbed. Fluff with a fork and let it cool slightly.
Step 3: Prep the Kale
Strip the leaves from the stems (those woody stalks don’t belong in a salad). Chop the kale into small bite-sized pieces—kitchen shears work great for this. Rinse it in warm water to soften it slightly, then squeeze on some fresh lemon juice and give it a good massage with your hands. Trust me, it makes all the difference in flavor and texture.
Step 4: Make the Lemon Dijon Dressing
In a small bowl or salad dressing shaker, whisk together:
- Olive oil
- Dijon mustard
- Fresh lemon juice
- A dash of maple syrup or honey (optional, but lovely)
- Salt and pepper to taste
Give it a good shake or stir until it emulsifies.
Step 5: Toss Everything Together
In a large bowl, combine the massaged kale, cooked quinoa, roasted chickpeas, and pumpkin seeds. Pour the dressing over and toss well. Taste and season with extra salt and pepper if needed.
Customization Ideas
The great thing about this salad is how flexible it is. You can dress it up however you like:
- Add roasted sweet potatoes for extra heartiness
- Swap pumpkin seeds for almonds, walnuts, or sunflower seeds
- Toss in cranberries or pomegranate seeds for sweetness
- If you’re not vegan, grilled lemon pepper salmon or even chicken is a perfect match
Kale Salad Tips
- Always remove the kale stems completely. Nobody wants to bite into a fibrous stalk mid-salad.
- Chop the leaves small—it improves the texture and makes the salad feel more cohesive.
- Rinsing kale in warm water softens it just enough without making it mushy.
- Massaging kale with lemon juice helps break down its fibers, making it easier to eat and digest.
- Slightly yellow kale is okay in a pinch, but fresh, dark green leaves taste the best.
How to Store Leftovers
This salad will keep well in the fridge for up to 3 days. Store the dressing separately if you’re making it ahead—this helps the kale and quinoa stay fresh and prevents the chickpeas from getting soggy. If everything’s already tossed together, it’s still great the next day, just not quite as crisp.
Quinoa Kale Salad With Lemon Dressing
Packed with flavor and so easy to make, this kale and quinoa salad with lemon dijon dressing is a great way to get your veggies in! Perfect for a light lunch or a side dish for a party.
Ingredients
Salad:
- 1 bunch curly kale
- ¾ cup uncooked quinoa
- ¼ cup pumpkin seeds
- ¼ cup sliced almonds
Chickpeas:
- 1 can chickpeas
- 2 teaspoons olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
Dressing:
- ⅓ cup olive oil
- 2 tablespoons honey
- 1 teaspoon minced garlic (about 2 cloves)
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons dijon mustard
- ¼ teaspoon sea salt (or to taste)
- Black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Drain and rinse the chickpeas, then add them to a bowl.
- Add the olive oil, garlic powder, and salt. Toss to combine.
- Transfer to a baking sheet lined with parchment paper and bake for about 40 minutes or until crispy.
- While the chickpeas are cooking, prepare the quinoa as directed on the package.
- While the quinoa cooks, de-stem, wash, and finely chop the kale. Kitchen shears work well for chopping it small.
- Add the kale to a large bowl along with the cooked quinoa, crispy chickpeas, pumpkin seeds, and sliced almonds.
- To make the dressing, whisk all ingredients together in a small bowl or shake them in a salad dressing shaker.
- Toss the dressing with the salad. Season with additional salt and pepper if desired. Enjoy!
Notes
- To make the kale easier to chew, it's best to massage it well. Using lemon juice helps make this easier.
- Once prepared, this salad can be stored in the fridge for 2–3 days. It will last longer if the dressing is stored separately, as the salad may become soggy over time. The dressing alone can be stored for 5–7 days.
- The great thing about salads is how customizable they are. You can add ingredients like sweet potato, different nuts, salmon (if not keeping it vegan), pomegranate seeds, cranberries—whatever suits your taste!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 497Total Fat 28gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 23gCholesterol 0mgSodium 640mgCarbohydrates 52gFiber 10gSugar 12gProtein 13g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
FAQs
Can I use another grain instead of quinoa?
Yes! Brown rice, farro, or couscous work beautifully, but it won’t be gluten-free if you skip the quinoa.
Do I need to roast the chickpeas?
No, but the texture is so much better when they’re crispy. You could also use air-fried or store-bought crispy chickpeas.
Is this salad good for meal prep?
Absolutely. Just store the components separately and assemble when ready to eat.
Can I make the dressing in advance?
Yes, and it’ll keep in the fridge for up to a week. Just give it a shake before using.
Serving Suggestions
- Serve chilled or at room temperature—both work well.
- Pair it with grilled fish or tofu for a full meal.
- Makes a great side for soups, sandwiches, or a light dinner spread.
Final Thoughts
If you’ve been burned by bad kale salads before, this one might just be your redemption recipe. It’s fresh, filling, and bursting with flavor. Give it a shot as written—or make it your own with a few tweaks. Either way, it’s a salad worth adding to your regular rotation.
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