Kale Quinoa Salad with Lemon Dijon Dressing

Yields: 4 servings

Prep time: 30 minutes

Cook time: 40 minutes

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 oven to 400°F (200°C). Prepare chickpeas: Drain and rinse chickpeas. In a bowl, combine chickpeas with olive oil, garlic powder, and salt. Toss to coat. Spread chickpeas on a parchment-lined baking sheet and roast for 40 minutes or until crispy.

Cook quinoa: Follow package instructions to cook quinoa. Prepare kale: While quinoa cooks, remove kale stems and chop kale finely. Assemble salad: In a large bowl, combine cooked quinoa, chopped kale, roasted chickpeas, pumpkin seeds, and sliced almonds.

Make dressing:

In a small bowl, whisk together olive oil, honey, garlic, lemon juice, apple cider vinegar, Dijon mustard, salt, and pepper.

Toss to serve: Pour dressing over salad and toss to coat. Adjust seasoning with additional salt and pepper if desired. Enjoy!

Tips: For extra flavor, toast the pumpkin seeds and almonds before adding to the salad. Add a protein boost by including grilled tofu.

Store leftovers in an airtight container in the refrigerator for up to 3 days.