This kale and quinoa salad is not only hearty and flavorful but also packed with nutrient-dense ingredients. The crispy roasted chickpeas and creamy, smoky-spicy chipotle cream sauce make this salad over-the-top delicious. Perfect as a main dish or a side, this salad offers the perfect balance of textures—tender kale, fluffy quinoa, crunchy celery, sweet carrots, and crispy chickpeas. Every bite is satisfying and bursting with bold flavors!
Why You’ll Love This Recipe
- Loaded with Protein and Fiber: Quinoa and roasted chickpeas make this salad filling and nutritious.
- Crunchy, Creamy, and Satisfying: The perfect mix of textures and flavors.
- Easy to Make: Simple ingredients and minimal prep time.
- Meal Prep Friendly: Great for making ahead and enjoying throughout the week.
Kale and Quinoa Salad Ingredients
- Kale: A nutrient powerhouse rich in fiber, vitamins A, C, and K, and antioxidants, adding a hearty bite. Check out the health benefits of kale.
- Cooked quinoa: A complete plant-based protein and gluten-free grain that provides fiber and essential amino acids.
- Celery: Adds a crisp, refreshing crunch while providing fiber, hydration, and antioxidants like apigenin.
- Carrots: Bring natural sweetness, vibrant color, and a boost of beta-carotene (vitamin A) for eye health.
- Green onions (scallions): Offer a mild onion flavor with a hint of freshness, plus vitamins A and K for added nutrition.
- Roasted chickpeas: Deliver plant-based protein, fiber, and a creamy texture that makes the salad more satisfying.
- Spicy chipotle cream sauce: The creamy, smokey, spicy dressing that pulls this kale and quinoa salad all together.
- Lemon: Enhances flavor with acidity and brightness while providing vitamin C.
- Optional add-ons: Raisins for a touch of sweetness, pumpkin seeds for added crunch, and hemp seeds for an omega-3 boost.
Instructions
Make-Ahead Ingredients
Prepare the roasted chickpeas, cooked quinoa, and spicy chipotle cream sauce according to recipe instructions. Set them aside.
Prepare the Kale
Place the chopped kale in a large mixing bowl. Massage it with clean hands for 1-2 minutes until it softens. This helps break down its tough fibers and enhances the flavor.
Combine Ingredients
Add the cooked quinoa, sliced celery, shredded carrots, diced scallions, and roasted chickpeas to the bowl with the kale.
Drizzle the spicy chipotle cream sauce over the salad and toss until everything is well coated. Squeeze a little fresh lemon (optional).
Serve & Enjoy
Serve immediately or let it chill in the refrigerator for 30 minutes to allow the flavors to meld. Enjoy it fresh as a meal or side dish!
Frequently Asked Questions
Yes! This salad is packed with nutrients. It offers a nice balance of carbohydrates, protein, and healthy plant fats, as well as a high amount of different vitamins and minerals. This kale and quinoa salad is 275 calories per serving and has 12 grams of protein and 9 grams of fiber. In addition, this salad is a rich source of vitamins A, C, and K, folic acid, iron, magnesium, and zinc.
Other additions to this kale quinoa salad include cucumber, red bell pepper, raisins, blueberries, strawberries, red onion, sliced avocado, roasted veggies, pumpkin seeds, sunflower seeds, and tofu nuggets.
Yes! Raw kale in salad is very common. It's a staple leafy green in salads. If you're not used to eating raw kale in a salad, massage the kale to help break down some of the fibers. Massaging kale with avocado is a great way to reduce the bitterness and make it less bitter.
Absolutely! If you prefer, swap out kale for spinach, arugula, or Swiss chard. Keep in mind that softer greens won’t hold up as long in the fridge.
Wrap Up
This kale and quinoa salad is a powerhouse of flavor, texture, and nutrition! Whether you’re meal-prepping for the week or making a fresh, satisfying weeknight meal, this salad is a must-try. The roasted chickpeas add a perfect crunch, while the spicy chipotle cream sauce brings the smoky heat and creaminess.
Did you make this recipe? Write us a review here on Daniels Plate, and tag us on social media @danielsplaterecipes and share your delicious creation!
Other Related Recipes to Check Out
Print
Kale and Quinoa Salad Recipe
- Total Time: 40 minutes
- Yield: 3 1x
- Diet: Vegan
Description
Savor the delicious kale and quinoa salad, packed with protein, fiber, and bold flavors, for a satisfying meal. It's gluten-free and vegan.
Ingredients
- 1 ½ cups cooked quinoa
- 1 batch roasted chickpeas
- 1 batch spicy chipotle cream sauce
- 4 cups chopped kale (curly kale recommended)
- ½ cup diced scallions (about 3 large green onions)
- 1 cup sliced celery (about 2 large stalks)
- 1 cup shredded carrots
- ½ lemon (optional)
- Salt to taste
- Optional add-ons: raisins, pumpkin seeds, or hemp seeds
Instructions
Make-Ahead Ingredients
Prepare the roasted chickpeas, cooked quinoa, and spicy chipotle cream sauce according to recipe instructions. Set them aside.
Prepare the Kale
Place the chopped kale in a large mixing bowl. Massage it with clean hands for 1-2 minutes until it softens. This helps break down its tough fibers and enhances the flavor.
Combine Ingredients
Add the cooked quinoa, sliced celery, shredded carrots, diced scallions, and roasted chickpeas to the bowl with the kale.
Drizzle the spicy chipotle cream sauce over the salad and toss until everything is well coated. Squeeze a little fresh lemon (optional).
Serve & Enjoy
Serve immediately or let it chill in the refrigerator for 30 minutes to allow the flavors to meld. Enjoy it fresh as a meal or side dish!
Notes
- Massage the Kale: This helps to "tenderize" it.
- Make-Ahead Tip: To keep chickpeas crispy, store them separately and pop them in the oven at 350°F (175°C) for 6 to 8 minutes to crisp up before adding them to the salad.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch/Dinner Entrée
- Method: Stovetop & Oven
- Cuisine: American
Mindy Nuñez
I'm drooling reading this recipe!! I can't wait to try it! I will try it with the jalepeño aoili too! I am so excited! This recipe ticks all those boxes: legume, leafy green, grain, herb (is green onion an herb? close enough :P), veggies! Perfectly balanced meal and IM FASTING TODAY AND CAN'T EAT IT!! I'm having this for breakfast tomorrow I kid you not!!
Gigi & Sersie
Lol! Thanks Mindy. You made my day. 🙂