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Quinoa Chickpea Salad

This Quinoa Chickpea Salad is fresh and light with sweet cranberries, crisp kale, and the crunch of almonds and pepitas. This naturally vegan and gluten-free salad is perfect as a nutrient-dense side dish for any meal or party.

Author:

Elizabeth | At Elizabeth's Table

Serves:

12

Prep:

15

minutes

Cook:

20

minutes

TOtal:

35

minutes

Ingredients

  • 1 1/2 Cups Dry Quinoa
  • 3 Cups Water
  • 1/2 Bunch Kale
  • 1 Can Chickpeas, drained and rinsed
  • 3/4 Cup Cranberries
  • 1/2 Cup Sliced Almonds
  • 1/2 Cup Pepitas
  • 1/4 Cup Balsamic Vinegar
  • 3 Tablespoons Dijon Mustard
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Pepper

Instructions

  1. Cook the quinoa with 3 cups of water. Bring to a boil in a small pot, then cover and cook on low for 20 minutes. Let cool.
  2. Meanwhile, chop the kale. Massage for a few minutes until it softens.
  3. In a small bowl whisk together the balsamic vinegar, dijon mustard, salt and pepper.
  4. Add the quinoa, kale, chickpeas, cranberries, almonds, pepitas, and dressing to a large bowl. Toss to combine.